sustainable

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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Ikura Rice Bowl (Golden Pearl Trout Caviar)

How to Cook Rice (without a Rice Cooker)

Rau Muống (Stir Fried Water Spinach)

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

Cá Kho Tộ [w/ SakanaBlue Wild Aomori Yellowtail]

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SakanaBlue

Wild Aomori Yellowtail

FISH FACTS

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.

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
Hestan - NanoBond - Stainless Steel Titanium Skillet

Similar Recipes

Soondubu Jjigae - Spicy Korean Seafood & Tofu Stew

Mapo Tofu Pudding [w/ SakanaBlue Farmed Kagoshima Yellowtail]

Cá Kho Tộ [w/ SakanaBlue Farmed Kagoshima Yellowtail]

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

https://cheftu.com/recipelibrary/caapchao
TDP Enterprises, LLC
fish, salmon, steelhead, lemongrass, butter, ginger, friend, pan, cast iron
Dinner, Lunch
Vietnamese
Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it #cookingwithcheftu

Soondubu Jjigae (Spicy Korean Seafood and Tofu Stew)

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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.

Mapo Tofu Pudding

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Cá Kho Tộ [w/ SakanaBlue Farmed Kagoshima Yellowtail]

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SakanaBlue

Farmed Kagoshima Yellowtail

FISH FACTS

Kagoshima is in Southern Japan

Farmed Kagoshima Yellowtail has a good amount of fat. And is reminiscent (to me) of pork belly. You can braise, grill, and/or sear and it will result in a succulent, juicy, and tender piece of fish.

Their sustainability is far above average compared to conventional Yellow Tail Farms

This Farm operates beside an active volcano that erupts more than 100 times per day

Cá Trứng Chiên [Fried Smelt]

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Cá Trứng Chiên [Fried Smelt]

Cá Trứng Chiên [Fried Smelt]

Yield
2
Author
Chef Tu David Phu
Prep time
20 Min
Cook time
15 Min
Total time
35 Min
Big thanks to our #angler friends @asianmartha and @stinkydog6636 for the fish! Their highlights are usually catching local Dungeness Crab and King Salmon right outside the Golden Gate Bridge, in the Pacific Ocean. From their most recent fishing trip, they gifted us the most beautiful filet of salmon (that recipe is coming soon). But along with the salmon, they handed me beautiful, plump local smelt. And after digging into my memory bank of recipes, I recounted one of my favorite childhood bites, fried smelt.

Ingredients

Fried Smelt
  • 10 each, Whole Smelt
  • 2 quarts, Iced Water
  • Juice of 1 lemon
  • 2 tsp, Kosher Salt
  • 2 cups, AP Flour
  • 1 cup, Rice Flour
  • 1 tbsp Corn Starch
  • 1 tsp, Kosher Salt
  • 2 each, Whole Eggs
  • 2 cups, Frying Oil
Garnishes
  • Chrouk Metae Fermented Chili Paste (or sub Sambal Olek)
  • Scallion Tops
  • Sliced Serranos Slivers
  • 1/4 cup, small diced red onion
Pickled Daikon and Carrots
  • 1 cup, Shredded Carrots
  • 1/2 cup, Shredded Daikon
  • 1/4 tsp, Salt
  • 1/2 tsp, organic sugar (or 1/4 tsp stevia)
  • 1 cup, Rice Vinegar
  • 2 cups, Water
  • 2 cloves, Garlic
  • 1 sliver, Ginger
  • 1/2 each, Jalapeno

Instructions

Scale the fish
  1. Rinse the fish under fresh, cold running water to loosen the scales.
  2. Pinch the fish firmly by the tail. 
  3. Use the back of a knife to start scraping away the scales; moving from the tail to the head.
  4. Rinse the fish under running water to remove any remaining scales.
  5. Turn the fish over and repeat on the other side.
  6. Check to make sure that all of the scales have been removed by running a finger against the grain of the fish. 
Gut the Fish
  1. Place the fish in one hand.
  2. With a pair of scissors, make an incision starting from the anus of the fish and continue that cutting until you split the jaw. 
  3. Pull out the internal organs with your hands. 
  4. Rinse the inside cavity of the fish under running water, until water runs clear.
  5. Removed the spine of the fish. 
  6. With a pair of fish pliers, remove any remaining fish pine bones. 
Brine the Fish
  1. In a large bowl, add 2 quarts of iced, the juice of 1 lemon, and 2 tsp of Kosher Salt
  2. Add the deboned and gutted fish to the saltwater brine. 
  3. Brine the fish for 15 minutes. 
  4. Take the fish out of the saltwater brine. And place or pan lined with paper towels to remove excess water. 
Dredge the Fish
  1. In a wide, shallow bowl add 2 cups of AP Flour, 1 cup of Rice Flour, 1 tbsp of Corn Starch, and 1 of Kosher Salt.
  2. Mix the dredge mixture thoroughly with a fork, or whisk.
  3. Dredge each fish in flour, turning and pressing lightly to coat. Shake off excess and place on a platter to set aside.
Fry the Fish
  1. Preheat a large frying pan on medium heat for 1 minute
  2. Add 1/4 cup of frying oil, per 5 filets. [do not overcrowd your pan + plus add more oil every time fish is rotated out of the pan]
  3. Gently lay 1 fish in pan, skin side down first. Make sure to tilt the pan away from you [allows for the oil to splash away from your body to prevent burns]
  4. Continue to pan fry on medium heat, until browned on the first side, 4 to 5 minutes.
  5. With a spatula, carefully turn the fish over carefully. 
  6. Continue to fry another side until it is crisp and golden brown, 4 to 5 minutes more.
  7. Transfer to a serving plate lined with paper towels, to remove excess grease.
  8. Gently seasons with salt and pepper on both sides of fish
Pickled Daikon
  1. In a medium-size pot, add [1/4 tsp kosher salt, 1/2 tsp sugar, 1 cup rice vinegar, 2 cups of water, 2 cloves of garlic, 1 sliver of ginger, 1/2 each Jalapeno]
  2. Bring the pot to a simmer
  3. Take the pot off the heat
  4. Add cut carrots and daikon
  5. Submerge carrots and daikon (under pickling liquid) with a small plate
  6. Allow carrots and daikon to steep for at least 15 minutes at room temperature.
  7. Store carrots and daikon in pickling liquid and use as needed.
Assemble
  1. On a large entree plate, gently transfer 2 filets of fried smelt. 
  2. With a tasting spoon, randomly dollop the fermented chili paste on the plate. 
  3. Scatter the pickled daikon and carrots.
  4. Garnish with a few slivers of serrano and scallion tops.
  5. Sparring, garnish the dish with 1/2 tsp of small diced red onion.

Notes:

“Eating small fish, or "forage fish," like anchovies, sardines, herring and mackerel, will not only help curb the overfishing of popular large fish, but it can be totally delicious. Many people simply haven't had enough exposure to these kinds of small fish, and what exposure they may have had might be misleading.” 


 -Huff Post [https://www.huffpost.com/entry/anchovies-and-sardines-recipes_n_6933790]

Recommended Products:

Fish Bone Tweezers
Chrouk Metae

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cheftu.com/recipes/friedsmelt
fish, fried, seafood, sustainable, forage fish, fish sauce, umami, sushi, healthy
seafood
Vietnamese
Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it #