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Vietnamese Style Ceviche | Cá Tái Chanh

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This recipe was made in partnership with

Four Star Seafood been providing seafood and specialty products to some of the best restaurants in San Francisco since 2015. The founders started our careers in the kitchen, as chefs. After traveling to coastal towns around the world, they became frustrated to return home to seafood that was less sweet and less pristine, despite our location right on the Pacific Coast. They wanted to do things a little differently and started Four Star Seafood.

Vietnamese Style Ceviche | Cá Tái Chanh
Yield 4
Author Chef Tu David Phu
Prep time
20 Min
Inactive time
20 Min
Total time
40 Min

Vietnamese Style Ceviche | Cá Tái Chanh

My parents were pescatarians up until the age of 19 or 20; until they immigrated to the United States. Before that, our family, both maternal and paternal, thrived in a coastal community for generations as free divers. Specifically on Phu Quoc, a South Vietnamese Island. Naturally, fish is often the prize ingredient of heritage dishes in our region; Cá Tái Chanh is one of those staple dishes. If you like ceviche or poke, you'll love this recipe.

Ingredients

Ingredients
Garnish

Instructions

Marinte The Fish
  1. Place a medium-sized stainless steel bowl in the refrigerator for 30 minutes to keep cold.
  2. In the chilled stainless steel bowl, add 1 lb. of the diced Wild Aomori Yellowtail, 1 tsp. of Lemon Juice, 1 tsp. of Rice Vinegar, 1 tsp. of Minced Ginger, 1 tbsp. of Son Fish Sauce, 1/4 tsp. of Organic Sugar, 1/4 cup of Sliced Scallions, 1 tsp. of Small Diced Serrano, and a pinch of Kosher Salt.
  3. Mix gently to incorporate all the ingredients.
  4. Cover and refrigerate for about 20 minutes.
  5. Take the mixture out of the refrigerator, remove the cover and add 1/8 tsp. of Sesame Oil, and 1 tbsp. of Sesame Seeds.
  6. Mix gently to incorporate all the ingredients.
Serve
  1. Just before serving, stir in the garnishes [mint, dill, cilantro, chive] gently.
  2. For serving, set out the Cá Tái Chanh mixture onto a large plate off-center.
  3. Place the Grilled Rice Paper adjacent to the Cá Tái Chanh.
  4. Serve and eat immediately.

Notes

Grilled Rice Paper

  1. Place a piece of dried rice paper over an open flame, dragging it back and forth (1-2 minutes) until the rice paper puffs into a chip.
  2. Repeat on the other side.

Recommended Products:

Aged Son Fish Sauce
Farmed Kampachi from Panama (Sushi-grade)

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https://cheftu.com/recipelibrary/cataichanh
TDP Enterprises, LLC
tartare, tartar, fish, ceviche, sushi, rice paper, seafood,
Appetizer, Salad
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Tag @cheftudavidphu on instagram and hashtag it #

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Cá Áp Chảo - Pan Roasted Fish [w/ SakanaBlue Farmed Steelhead Salmon]

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SakanaBlue

Farmed Aomori Steelhead Salmon

FISH HIGHLIGHTS

Consistently monitored water conditions to maintain the high water quality for fish health and minimal ecosystem impacts.

The farm has a proven track record of a low frequency of escapes.

Farming of steelhead trout begins in a flow-through system that is fed by fresh river water until juveniles are ready to move to marine net pens. 

Monitoring undertaken by the farm indicates that effluent and habitat concerns are minimal, and reports of disease occurrence and wildlife interaction are low.

Juveniles are 100% sourced from a biosecure hatchery, so there are no impacts on wild steelhead juvenile populations.

Improvement plans are in place to work towards less reliance on fishmeal in feed.

Cá Áp Chảo - Pan Roasted Fish [w/ SakanaBlue Farmed Steelhead Salmon]
Yield 4
Author Chef Tu David Phu
Prep time
5 Min
Cook time
5 Min
Total time
10 Min

Cá Áp Chảo - Pan Roasted Fish [w/ SakanaBlue Farmed Steelhead Salmon]

Pan-roasting is a PERFECT cooking technique for flat, wide, or thin filets of fish. If executed properly, it will result in a juiciest, succulent fish filet, with a golden crispy crust.  As fish cooks, its cell structure dissolves in heat; at lower temperatures than meats. Once the fish’s cell structure is completely dissolved, the natural juices of the fish will start to evaporate-resulting in dried, over-cooked fish. In conclusion, pan-roasting fish is the ideal cooking method for fish; crispy, golden crust as a result of intense heat, accompanied with diminutive cooking times to retain the fish’ natural juices.

Ingredients

Instructions

  1. Pat dry the fish filets with a paper towel; xcess moisture lowers the temperature of the oil and “causes the oil to burn.
  2. Lightly season the fish filets on both sides.
  3. Preheat a large castiron frying pan on medium high heat for 2 minutes.
  4. Add 3 tbsp., of Avocado Oil.
  5. Heat the oil in frying pan for 1 minute, or until the oil is glossy and shimmering.
  6. Tilt that pan away from your body. Then gentle lay the salmon filets, flesh-side down.
  7. Immediately add Minced Ginger, Minced Lemongrass, and 2 tbsp., of Unsalted Butter.
  8. Use a large spoon to baste/bathe the fish filets with the melted butter in the pan. Do this for 3-4 minutes.
  9. Gently flip the fish filets over with a spatula.
  10. Cook the fish for 1 minute.
  11. Take the fish out of the frying onto a plate lined with paper towels.
  12. Garnish the fish Sliced Chives and Toasted Sesame Seeds.
  13. Serve with starch and salad side.

Notes

—COOKING TIPS—

  • As a general rule of thumb, default to the ’80/20 rule’, [cook the fish on the initial side for 80% of the total cook time. Then finish cooking the other side for the remaining 20%]. 
  • Before cooking, make sure your filet is completely dry—inside and out— since excess moisture lowers the temperature of the oil and “causes the oil to become more agitated, which leads to burns
  • Once you pour oil into the pan, it should cover one-third of the thickness of the fish so the meat doesn’t absorb too much oil while frying.
  • Salmon & Steelhead is best-served medium-rare [120-125 F.] 

Recommended Products:

Farmed Aomori Steelhead Salmon
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Cá Tái Chanh - Vietnamese Style Ceviche [w/ SakanaBlue Aomori Wild Yellowtail]

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TDP Enterprises, LLC
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Cá Tái Chanh - Vietnamese Style Ceviche [w/ SakanaBlue Wild Aomori Yellowtail]

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SakanaBlue

Wild Aomori Yellowtail

FISH HIGHLIGHTS

The wild yellowtail amberjack population is considered to be high and stable with no overfishing currently occurring. 

Set net fishing methods have a low impact on the seafloor habitat and are not a concern for causing ecosystem impacts. This stationary gear type only makes contact with the seafloor with sandbags that are used to hold the nets in place. The set nets are used in a sandy/pebble habitat, which is not a major conservation concern.

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Hoành Thánh Súp Recipe [Wonton Soup]

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Pork, Shrimp, Shiitake, and Garlic Chive

Hoành Thánh Súp [Wonton Soup]
Yield 4
Author
Prep time
45 Min
Cook time
15 Min
Total time
1 Hour

Hoành Thánh Súp [Wonton Soup]

'Wontons' are a traditional Chinese dumpling found across regional Chinese Cuisine. 'Hoành Thánh' is the Vietnamese equivalent with Chinese origins. Both are delicious. But slightly differ in the choice of seasonings and fillings.Hoành Thánh making should be an easy undertaking. However, it can be a task that is fraught with difficulty. Great fillings are essential to successful dumpling-making. In this recipe, I will offer basics (tips and tricks) to help you cook like a pro at home.And if you nail it, you will be rewarded with the most glorious dumpling, stuffed with succulent, savory, and juicy meat filling.

Ingredients

Hoành Thanh Dumplings
Hoành Thanh Broth
Garnishes

Instructions

Prepare the Dumpling Filling
  1. In a small mixing bowl, add 1 # of lean ground pork.
  2. Add 2 tsp. of minced fresh ginger.
  3. Add 1/2 cup of sliced garlic chives.
  4. Add 1/2 cup, small diced shiitakes
  5. Add 1#, small diced shrimp
  6. Add 1/4 tsp. of toasted sesame oil
  7. Add 2 tbsp of fish sauce.
  8. Add ½ tsp. of salt, ½ tsp. of organic sugar, and 1/8 tsp. of ground black pepper.
  9. Mix the meat mixture until it becomes one solid mass. [5 minutes]
  10. Add 1 large egg.
  11. Mix the meat mixture again, until it becomes one solid mass. [5 minutes]
  12. Set the meat mixture aside and allow it to marinate for 15 minutes.
Make the Dumplings
  1. Scoop filling into a wonton wrapper
  2. Spread a thin layer of water on one side of the wrapper and then seal
  3. Gently squeeze to create adhesion.
  4. Next, spread a thin layer of water on the inside left edge of the wrapper, then roll and fold the right edge upwards, gently squeeze to make the wrapper stick.
  5. After assembling the Hoành Thánh
  6. Place the Hoành Thánh on a tray (or plate). Make sure you allow for enough space between each Hoành Thánh so they don't stick to each other. Do not stack. Dust with flour or cornstarch to prevent sticking.
  7. How to boil the Hoành Thánh
  8. Prepare 1 pot of boiling water, add 1 tablespoon of cooking oil, put each wonton in the pot, then boil it. Once they float, they should be ready.
  9. Use a food colander to drain.
  10. Coat with 1 tsp of cooking oil to prevent sticking and clumping
Make the Broth
  1. In a medium-sized pot, add 2 qts. of chicken stock and 2qts. of pork stock.
  2. Then add 10 each of Dried Louisiana Shrimp, 1/2 cup of Sliced Shiitakes Mushrooms, and 3-4 Thin Slices of Ginger.
  3. Bring the pot to a simmer. Then turn the heat down to a medium-low.
  4. Now, season the pot with 2 tbsp of Son Fish Sauce, 1 tsp of Kosher Salt, 1 tbsp of Organic Sugar.
  5. Bring the pot to a simmer again. Then turn the heat down to a medium-low.
  6. Continue to cook for 90 minutes.
  7. Pass the stock through a fine sieve strainer.
  8. Keep broth on low heat until ready to serve.
Blanche Noodles and Gai Lan
  1. Cut Gai Lan into halves. Rinse under cold water. Set aside to drain.
  2. IIn a medium-size pot of boiling water, blanch the egg noodles [4 oz. per portion] for 2-3 minutes.
  3. Remove noodles with a Noodle Spider. Set aside bowl assembly.
  4. Allow the pot to come back up to a boil, then add bok choy halves.
  5. Blanche Gai Lan for 2 minutes,
  6. Remove Gai Lan with a Noodle Spider. Set aside for bowl assembly.
Assemble
  1. Set drained, cooked noodles into the serving bowl
  2. Lay the blanched Gai Lan adjacent to cooked noodles, in the bowl
  3. Then place 8-10 dumplings adjacent to the Gai Lan
  4. Ladle 2-3 cups of broth over the noodles and dumplings.
  5. Garnish your bowl with Tiger Sate, Chinese red vinegar, and sliced scallions
  6. Serve

Notes:

Why I Love This Recipe

 This recipe is a great recipe to include your family, specifically kids. I’ve had so many fond warm memories of making Hoành Thánh with my family. It’s in those precious moments we were not only making Hoành Thánhs, but we were also making memories. If you love a little spice, I strongly recommend garnishing the dish with (my favorite condiment) Chrouk Meta. If you like your dish milder, the Tiger Sa Te is great. Both items are available at www.tumamispices.com


What is 'Gai Lan'?

[click here]

Recommended Products:

Son Fish Sauce
Tiger Sa Te [Mild]
Kaedama Sun Noodle

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