Vietnamese Cerviche

Vietnamese Cerviche


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This refreshing Asian salad combines fish with white rice and a fresh herb dressing. The fish is marinated in rice vinegar to 'cook' it.

Lynn Lewis

Serves: 4 

  • 500g whiting or other white fish fillets, skinned
  • 2 cups (500ml) rice vinegar
  • 2 medium onions, finely sliced
  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • 2 tablespoons shelled raw peanuts
  • 2 tablespoons white rice
  • 2 tablespoons finely shredded fresh mint
  • 1 fresh red chili, seeded and finely chopped
  • extra shredded fresh mint leaves and thin slivers of red chili, for garnish

Preparation:1hour40min  ›  Cook:7min  ›  Ready in:1hour47min 

  1. Remove small bones from fish; cut fillets in half crosswise and slice into long, thin strips. Place in a large bowl with about 300ml rice vinegar, making sure fish is covered with liquid. Marinate 1 hour.
  2. Place onions, sugar, salt and remaining vinegar in a bowl. Stir until sugar and salt have dissolved. Leave to soak 30 minutes.
  3. Crush peanuts finely. Dry–fry in a heavy nonstick pan over low heat 2 to 3 minutes until evenly browned. Remove from pan and set aside.
  4. Add rice to pan and toast 3 to 4 minutes until golden brown all over, then crush finely.
  5. Remove marinated fish and onion from vinegar. Place in a large bowl and add mint and chili. Toss gently to combine; sprinkle toasted crushed peanuts and rice on top and toss again. Garnish with extra mint and chili.

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