How to Make Delicious and Authentic Carp Salad Easily at Home

How to Prepare Grilled Carp Salad

• 1

  Preliminary Preparation of Carp

  After purchasing the carp, rinse it briefly to reduce the slime, then use a knife to cut along the spine to fillet the fish. Do the same on the other side. Once the fish is filleted, use your hands to pull firmly to remove the skin.

  After filleting, wash the carp thoroughly to eliminate the fishy smell. Keep the skin for making dipping sauce.

  Place the carp in a bowl of diluted lemon water with a few ice cubes, soak the fish for about 10 minutes to firm up the flesh.

  After 10 minutes, take the fish out, use a towel to pat dry the surface, then use a sharp knife to slice the fish into thin pieces and place them in a large bowl. Reserve about 1/3 of the fish flesh for making dipping sauce.

  How to Clean Fish Without Fishy Smell

  • Use salt or ginger water to rub all over the fish to remove the fishy smell and slime.
  • You can also use lemon juice or vinegar, which will have a similar effect.

  See details: Tips for Cleaning Carp Without Fishy Smell

  

  

  

  
• 2

  Prepare other ingredients

  Purple eggplant bought should have the stem removed, peeled, washed clean, then smashed and chopped finely.

  For lemongrass, remove the outer dry, withered leaves, wash clean, chop 2 stalks finely, and cut the remaining 3 stalks into small rings.

  Peel the galangal, wash it briefly, then smash and chop finely.

  

  

  

  
• 3

  Mix the fish salad

  Add the 3 stalks of lemongrass that have been cut into small rings into the bowl with the thinly sliced fish.

  Add the chopped galangal and mix well with the fish and lemongrass, then add 1 teaspoon of seasoning powder.

  Finally, taste to ensure the dish is to your liking, add more seasoning powder if you want the salad to be more flavorful, and sprinkle a little chopped lemongrass on top to make the dish more appealing.

  

  

  
• 4

  Making Fish Sauce

  Finely chop the remaining fish meat with the fish skin, shallots, and lemongrass so that the ingredients mix well together.

  Put the finely chopped fish meat with shallots and lemongrass into a blender with 4 tablespoons of sour fermented rice, chili paste, and chicken eggs, then put the mixture in a pot and cook over medium heat until it lightly boils. Season to taste, let it boil for an additional 2 minutes, then turn off the heat.

  Scoop the fish sauce into a bowl to use for dipping with the salad.

  

  

  

  
• 5

  Final Product

  The attractive carp salad platter is served with a variety of side dishes including fragrant herbs, betel leaves, cucumber, red onion, galangal, and sliced lemongrass. Carp salad is extremely suitable for dipping with shrimp paste, especially with the rich and aromatic fish sauce.

  When eating, you place the betel leaves and herbs on your palm, pick up a small amount of carp salad to place in the center along with a slice of red onion, galangal, and lemongrass, then roll the salad up, spreading a little fish sauce on the roll and dipping it in shrimp paste.

  The salad roll is firm and bites into your mouth, with a layer of fresh green herbs on the outside and crispy fresh fish salad on the inside. The fresh fish retains its characteristic aroma and has a chewy-crisp texture, marinated with fragrant galangal and lemongrass, accompanied by tangy and sweet fish sauce along with rich shrimp paste.

  This is a simple dish that does not require complicated preparation and is extremely suitable for holidays or weekends for the whole family to gather together and enjoy!