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Ingredients
- 500 g (1 lb + 1¾ oz) skinless barramundi (Asian sea bass) fillets, thinly sliced
- 200 g (7 oz) shredded scallion or onion, soaked in sugar-vinegar solution
- 100 g (3½ oz) roasted peanuts, crushed (OPTIONAL)
- 50 g (1¾ oz) ginger, jullienned
- 10 big limes, juiced, for curing and salad sauce
- 1 chili pepper, sliced
- 1 coriander sprig for garnishing
- 1 tablespoon sesame oil
- 1 tablespoon yellow mustard paste
- vinegar
- sugar
Lime-cured Barramundi (Asian Sea Bass) Salad (Gỏi…
The barramundi (Lates calcarifer) or Asian sea bass is of commercial importance and it is raised in aquaculture in Vietnam. One…
