Delicious Mai Fish Salad with Wild Herbs: A Phan Thiet Specialty

Mai fish salad with wild herbs is a specialty dish from the coastal region of Phan Thiet, combining the fresh flavor of mai fish with the refreshing taste of wild herbs. This dish is not only appealing for its sour and spicy taste but also for the harmonious blend of fresh ingredients. Let’s explore how to make mai fish salad with wild herbs to enjoy a dish full of sea flavors right at home.

Ingredients for Mai Fish Salad with Wild Herbs

To make mai fish salad with wild herbs for 4 people, you need to prepare the following ingredients:

• Mai fish: 300 gr
• Minced garlic: 2 tablespoons
• Sour tamarind: a small amount (seedless)
• Minced chili: 1 tablespoon
• Lemons: 5
• Green onions: 3 stalks
• Sugar water: 1.5 cups
• Roasted peanuts: 2 cups
• Fresh chilies: 4
• Grilled rice crackers: 1
• Accompanying herbs: a small amount (lettuce/basil)
• Fish sauce: 5 tablespoons
• Common seasonings: a small amount (salt/sugar/MSG)

Ingredients for mai fish salad with wild herbs

How to Choose Fresh Mai Fish

To choose fresh mai fish, you should note the following:

• Choose whole mai fish to ensure freshness. Fresh mai fish usually have bright eyes, clear bodies, and a shimmering silver stripe down the middle.
• Select fish with thick, slightly plump bodies as these will have more meat and fewer bones.
• Absolutely avoid fish that are opaque white or yellowish, as these have been frozen or treated with hormones.

Equipment Needed

To prepare mai fish salad with wild herbs, you will need the following tools:

• Blender
• Pot
• Bowl
• Spoon
• Plastic gloves

How to Prepare Mai Fish Salad with Wild Herbs

Step 1: Prepare the Mai Fish

When you bring the mai fish home, place them in a colander and rinse gently under running water, shaking the fish to remove dirt. Next, cut off the heads and tails, then remove the guts. After that, rinse thoroughly with water 2-3 more times.

Cleaning and preparing mai fish

Fresh mai fish after initial cleaning

Step 2: Make the Chili Mixture for the Salad

In a bowl, combine 2 tablespoons of minced garlic, a small amount of seedless sour tamarind, 1 tablespoon of minced chili, 1/2 tablespoon of salt, 1/2 tablespoon of MSG, and 3 tablespoons of sugar. Put on plastic gloves and mix thoroughly by hand until all ingredients are well combined.

Mixing the chili and seasoning blend for the salad

Ingredients being mixed by hand for the chili paste

Close-up of the chili mixture in a bowl

Step 3: Cure and Squeeze the Mai Fish with Lemon

In a large bowl containing 300g of mai fish, squeeze the juice of 3 lemons. Then, use your hands to mix gently to avoid breaking the fish. Continue mixing until the fish turns opaque white. After that, squeeze the mai fish to drain all the lemon juice and water from its body. Transfer the dried fish to another bowl, ready for mixing.

Tips:

• Squeeze lemons into a spoon to easily collect the juice and remove seeds. Squeezing directly into the bowl might introduce seeds, which can make the fish bitter when squeezed.
• Avoid mixing the fish for too long, as it can become too sour and the flesh might turn mushy.

Curing mai fish with lemon juice

Squeezing excess liquid from the lemon-cured mai fish

Step 4: Mix the Mai Fish Salad

Add the entire chili mixture you prepared into the bowl of mai fish. Use your hands to mix evenly and gently so that the chili infuses into each fish.

Tip: Place the mixed fish in the refrigerator for about 7-10 minutes before serving. This enhances the flavor and helps preserve the fish while you prepare the dipping sauce.

Mixing the cured mai fish with the chili and seasoning blend

Step 5: Prepare the Dipping Sauce

In a blender, combine 1.5 cups of sugar water (1.5 cups of water mixed with 7 tablespoons of sugar), 5 tablespoons of fish sauce, 4 fresh chilies, and 1.5 cups of roasted peanuts. Blend at low speed until the mixture is smooth, thick, and has a golden-brown color. Transfer the dipping sauce mixture to a pot, heat over medium flame, and squeeze in the juice of 2 lemons. Stir well until the mixture is fully combined. When the dipping sauce simmers gently, turn off the heat, remove from the stove, and let it cool.

Tip: Depending on the saltiness of your fish sauce, adjust the amount of fish sauce to your liking. You can also add or reduce other seasonings to suit your taste.

Blending ingredients for the dipping sauce

Heating the blended dipping sauce on the stove

The finished dipping sauce in a bowl

Step 6: Finishing

Arrange the mai fish on a plate, then sprinkle with 1/2 cup of roasted peanuts, chopped green onion tops, and sliced chilies. Place a plate of accompanying fresh herbs and grilled rice crackers alongside. Next, pour the dipping sauce into a small bowl, and it’s ready to enjoy.

Plating the mai fish salad with herbs and garnishes

A close-up of the finished mai fish salad, ready to serve

Mai fish salad garnished with peanuts and herbs

Mai fish salad served with fresh herbs and rice crackers

Step 7: Final Dish

The mai fish salad with wild herbs is beautiful and enticing. The mai fish is soft and sweet, blending with the sourness of lemon, the spiciness of chili, and the rich, nutty flavor of peanuts. Wrap the fish with fresh herbs or enjoy it with crispy grilled rice crackers, dipping generously into the fragrant sauce, for a surprisingly delicious experience.

A vibrant plate of mai fish salad with wild herbs

Another view of the delicious mai fish salad

Conclusion

Mai fish salad with wild herbs is a characteristic dish of the Phan Thiet coastal region, offering fresh and rich flavors. With the detailed instructions above, you can easily prepare this dish at home. Don’t forget to experiment and share it with family and friends to enjoy the taste of the sea right in your own kitchen.

If you want to explore more salad dishes, please