Had the fresh odds and ends from making shashimi, so I made a quick ceviche salad out of them. I blanched the shrimp and squid quickly in coconut water. Then use the boiling coconut water to pour on the skin of the cold pieces of red snapper. I think the skin of the red snapper is more delicious than the flesh itself but it needs to be cooked first.
Marinade is a mix of mirin, lime, ad Vietnamese yuzu (tắc)…and a dash of tabasco. Stay true to the South American origin – just salt and pepper, no soy or fish sauce.
My fishmonger from Phan Thiet sold me a parrot fish and a red snapper (tai) which had been speared. Problem with speared fish is that you can’t eat the speared part – so in this case, half a fillet is gone. On the plus side, the blood had been drained at sea, so the remaining flesh is translucent and sashimi quality. I like my “tai” fish skin on.
I learned from a sushi chef in Los Angeles – his name was Shige – that if you pour hot water on a cold piece of snapper’s skin for a few seconds, then dunk the fish in iced water to stop the cooking, you can have red snapper sashimi with skin on. It has a fatty and crunchy texture compared to the soft flesh. Try it sometimes.
In any case, don’t buy speared fish if you have another choices. I hate wasting good fish.
Sò lông từ Phan Thiết. Có hai loại sò lông – loại hình hộp, ít thịt, và loại hình tròn, nhiều thịt. Người sành ăn chỉ mua sò hình tròn…như hai bàn tay úp lại. Wash the clam meat in salted iced water – it will curl up and become crunchy.