Just as the weather turned chilly and the leaves started falling outside our Bristol HQ, we received this lovely dose of sunshine from our friends at Mango Bay in Vietnam. Immediately we were transported to a sun-drenched sandy beach, the sound of gently lapping waves soothing our souls.
This Vietnamese twist on a classic South American dish is a firm favourite from Mango Bay’s tapas menu. It features the unique aroma and flavour of Ngo Gai (Vietnamese sawtooth coriander), the heat of the bird eye chili, the freshest fish from the local market, and the world-famous Phu Quoc fish sauce.
Vietnamese Ceviche
Ingredients:
1 teaspoon of palm sugar
1 tablespoon of lime juice
1 tablespoon of tamarind juice
30g of diced mackerel
1 piece of bird’s eye chili
1 chopped leaf of sawtooth coriander
1 tablespoon of sliced shallots
1 tablespoon of diced cucumber
2 tablespoons of olive oil
1-2 tablespoons of fish sauce
Method:
1. Mix the lime juice and tamarind juice together.
2. Add the diced mackerel, stir and let it sit for a minute.
3. Add the palm sugar, chili, sawtooth coriander, cucumber and shallots.
4. Stir well.
5. Add the olive oil and fish sauce (to taste).
6. Enjoy as it is or on some toasted bread.
