The Little Saigon Cookbook: Vietnamese Cuisine and Culture in Southern California's Little Saigon by Ann; Julie Fay Ashborn Le

Author:Ann; Julie Fay Ashborn Le [Le, Ann; Julie Fay Ashborn]
Language: eng
Format: mobi
Publisher: Globe Pequot
Published: 2005-12-31T23:00:00+00:00

1. Clean the fish thoroughly and remove the entrails if your fishmonger has not already done so. On each side of the fish, cut three evenly spaced, diagonal slashes, cutting almost to the bone. These slashes are important because they will help the seasonings penetrate the flesh. Pat dry.

2. In a small bowl, combine the coarse salt, chili paste, minced garlic, chopped onion, and sugar. Blend well so that it forms a paste.

3. Spread the paste all over the fish, making sure to rub between the slashes as well. Cover the fish, refrigerate, and let it marinate for at least 8 hours. For best results, the fish should marinate overnight.

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