How to make dipping sauce for jellyfish and fish salad using a meat grinder and a deep pan

How to prepare Cheo fish

• 1

  Make turmeric mixture

  You add 1 bowl of sour fermented rice along with 50g of fresh peeled turmeric into the blender, blend until smooth, then strain through a sieve to obtain the turmeric mixture.

  

  
• 2

  Prepare the ingredients

  Peel the galangal, chop it small, cut the lemongrass into sections, and peel the garlic. Then, you add these 3 ingredients into the meat grinder, add 2 chili peppers, and blend until smooth.

  After purchasing the pork shoulder, you will clean it, then cut it into small pieces and put it in the grinder to grind finely.

  

  

  
• 3

  Simmering meat and fish

  You place a pan on the stove, heat it, and add 1 tablespoon of cooking oil. When the oil is hot, add minced onion along with galangal, lemongrass, and ground chili to sauté until fragrant, creating an attractive aroma.

  Next, add ground meat and cut fish pieces and stir-fry until they are firm. Pour 400ml of filtered water in, and simmer the meat and fish for about 30 minutes until soft.

  After simmering, remove the meat and fish, and place them in a blender to puree until smooth. Finally, strain the simmering water to save for later when making the dipping sauce.

  Tip: You can use whole fish with bones to make the dipping sauce because when pureed, the bones will add a rich and naturally sweet flavor, enhancing the overall taste.

  

  

  
• 4

  Cooking the dipping sauce

  You place a pan on the stove, add 2 tablespoons of pork fat and heat until the fat melts. When the fat is boiling, add minced shallots along with minced galangal, lemongrass, and chili, and sauté until fragrant.

  Next, add the pureed meat and fish and stir-fry until firm. Then, season the mixture with the pureed fermented rice and turmeric, 1 tablespoon of salt, 1 tablespoon of molasses (or sugar), 1 teaspoon of shrimp paste, and stir well to absorb the flavors. Continue adding the reserved simmering water, reduce the heat, and cook for 15 minutes.

  Finally, add 1 tablespoon of annatto oil and 1 tablespoon of roasted rice powder, stirring well for a beautiful color. If you want the dipping sauce to have a sour taste, you can gradually add vinegar. If you don’t have vinegar, you can still use fermented rice to create a sour flavor for the dipping sauce.

  

  

  

  
• 5

  Final Product

  The chẻo fish dish served with fish salad or jellyfish salad has a moderate thickness, a light sour taste, and a nutty flavor. When eaten with jellyfish salad, fresh vegetables, and rice crackers, the dish becomes even more appealing. Additionally, you can also enjoy chẻo with hot rice, creating a rich and delicious flavor.