| food | Food type | Main Ingredients | Take time | Serve |
|
Fusion food |
Snacks |
fish |
45 Min |
1 place |
ingredient
- 100 grams of fresh tuna fillet
- 100 grams of fresh salmon fillet
- 30 grams Aero Chili Paste
- 10 grams Aero frozen lemon juice
- 10 grams of mint leaves
- 20 grams chopped lemongrass
- 20 grams of sliced shallots
- 5 grams of shredded kaffir lime leaves
- 10 grams chopped coriander leaves
- 2 sheets of Vietnamese rice paper
- For decoration, cucumber
- For decoration, tomatoes
- For garnishing salad greens
- 70 grams of Aero brand Pad Thai sauce
- 80 grams of Aero brand seafood dipping sauce
Preparation
method
Recommendations
- Cut the Vietnamese rice paper into small squares, about 2 x 2 inches in size, and fry over high heat. Set aside.
- Grill the tuna and salmon on a pan over high heat for about 1-2 minutes per side and cut into bite-sized pieces. Set aside.
- Mix Aero ready-made dressing, Aero chili paste, and Aero lime juice together.
- Add sliced lemongrass, sliced shallots, sliced kaffir lime leaves, sliced mint leaves, and sliced coriander to the dressing. Mix well. Taste and adjust seasoning as desired.
- Place the sliced fish on a plate. Pour the prepared dipping sauce over it. Garnish with cucumber and tomato. Serve with fried rice paper leaves.
Recommendations
- - When frying Vietnamese rice paper, use high heat. This will make it fluffy and crispy for a long time and not tough.
- - Salmon and tuna do not need to be grilled until cooked, just enough to color.
