The flying fish salad delights diners with its harmonious blend of fresh sweetness from the fish, tangy lime juice, mild peppery heat, fragrant herbs, and the bitter crunch of young banana. This unique combination creates a dish that leaves a lasting impression.
Flying fish is in its prime season from after the Lunar New Year to the fifth lunar month, with its freshness and tenderness peaking between late spring and early summer.
To prepare the dish, freshly caught flying fish is meticulously cleaned, with its scales, bones, and intestines removed. The fillets are soaked in lime juice for about 10 minutes, which lightly cures the fish and enhances its natural flavors. After soaking, the fillets are drained and gently squeezed to remove excess moisture before being seasoned with salt, pepper, sugar, and thinly sliced shallots.
The salad’s vibrant flavors are complemented by an array of greens. Young bananas are peeled, thinly sliced, and soaked in water to retain their color and crunch. A medley of aromatic herbs, including Vietnamese coriander, culantro, and rice paddy herb, adds depth to the dish. Roasted and crushed peanuts provide a delightful crunch and serve as a garnish.
The flying fish salad is typically served with rice paper for wrapping and a flavorful dipping sauce made from the lime juice used to marinate the fish, blended with roasted rice powder and fish sauce. The result is an unforgettable medley of sweet fish, tangy lime, spicy chili, aromatic herbs, and the distinctive bitterness of young banana and fresh vegetables.
