The delicious scad fish salad from my hometown.

Simple in ingredients and refined in preparation, the scad fish salad from the coastal region of Ha Tinh has captivated diners with its rich flavor and the dedication of its chefs.

My name is Truong Thi Huong (residing in Dong Tay village, Co Dam commune). I have been involved in the business of making scad fish salad for nearly 5 years – a dish that was among the top 100 Vietnamese specialties in 2020-2021. Every fishing season, as soon as the boats dock, my work begins to get busy.

From around March to August each year is the time when scad fish are fattest, sweetest, and tastiest, making them ideal for preparing various dishes, especially scad salad. After purchasing the fish from the sea, I wash them thoroughly several times to remove the slime, then let them drain before moving on to the next steps.

I select fresh barracuda that have just arrived at the dock, shimmering with a silvery hue, thick bodies, firm flesh, and a distinctive natural sweetness.

After washing the fish, I started filleting it and slicing it thinly. This step requires skill to ensure the fish slices are both visually appealing and retain their natural sweetness.

After filleting the fish, I marinate it with lemon juice to firm up the flesh, making it more fragrant and delicious. This step requires precise control; overdoing it will cause the fish to lose its natural sweetness. Afterwards, the fish is drained of excess water, preserving its firmness and sweetness, which makes the salad even more flavorful and delicious.

To prepare the salad and dipping sauce, I need to gather many ingredients such as grated coconut, onions, ginger, garlic, chili peppers, etc. I need a little of each, carefully balancing them so that when mixed, the flavors are both aromatic and the sweetness of the fish is preserved. It looks simple, but even a small mistake can ruin the salad.

I mix the fish thoroughly with the onions, ginger, garlic, chili peppers, and other prepared spices. Each mixing step must be gentle to prevent the fish from breaking apart, while still ensuring the spices are evenly absorbed. When the ingredients are well combined, they release the distinctive and unmistakable aroma of this dish.

I add salt, sugar, and spices to taste, adjusting the flavors so they blend together evenly. This step mainly relies on experience to make the salad as flavorful and delicious as possible.

The dipping sauce is an indispensable part of making the scad fish salad flavorful. Using many familiar spices, I create a balanced blend of sour, spicy, salty, and sweet flavors, so that when eaten with the salad, the dish becomes even more delicious and appealing.

I make scad fish salad to order, averaging about 30-40kg of fish per day. Many people come to enjoy this specialty dish from the Nghi Xuan coastal region because of its unique flavor that cannot be found anywhere else.

In particular, I also grow my own leaves in the garden, such as Terminalia catappa leaves, Terminalia chebula leaves, Garcinia cambogia leaves, monkey grass, Acanthopanax senticosus, and many other aromatic herbs to accompany the salad. This ensures cleanliness and safety while also creating a unique flavor for the dish.

The finished platter of scad fish salad is fully arranged with fresh fish mixed with spices, served with various raw vegetables and dipping sauce. All the ingredients blend together to create a distinctive sour, spicy, salty, and sweet flavor, a hallmark of coastal cuisine . Though seemingly simple, scad fish salad is a dish that many people remember long after their first taste.

United States - Vietnam: Don't miss

Vietnam encourages US businesses to expand investment in high technology.On the morning of June 26th, at the Government Headquarters, Deputy Prime Minister Ho Quoc Dung received Mr. Jeff Place, Supply Chain Director of Coherent Group (USA). During the meeting, the Deputy Prime Minister affirmed that Vietnam encourages US businesses to expand investment, especially in high-tech, innovation, and semiconductor industries.

Encourage U.S. businesses to expand investment in high-tech sectors.Deputy Prime Minister Ho Quoc Dung said that Vietnam welcomes US businesses to continue expanding their operations in Vietnam, especially in high-tech industries and sectors with high added value.

Vietnam and the United States strengthen cooperation in addressing the consequences of war.VTV.vn - On June 22, General Secretary and President To Lam received Acting Secretary of the US Navy Hung Cao.

After preparing the dish, I carefully package it; one serving of fish, complete with fresh vegetables and dipping sauce, costs 150,000 VND, and I deliver it directly to the customer. I put so much effort into this dish, hoping that more people can enjoy it and contribute to spreading local cuisine—simple yet unforgettable...

Source: https://baohatinh.vn/hap-dan-goi-ca-duc-que-toi-post308512.html