Starfruit in Fish Sauce with Garlic and Chili – a refreshing and incredibly delicious Northern Vietnamese specialty that’s surprisingly easy to make.
This tangy, spicy, and savory dish is a true flavor explosion. We highly recommend this quick recipe for your weekend cooking adventures.
Preparation
20 minutes
Cooking
10 minutes
Serves
3-4 people
Ingredients
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2kg fresh starfruit
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500ml fish sauce
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500g sugar
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Seasonings: Salt
Pro Tip: When selecting starfruit, choose those with uniform size, fresh green skin, and no bruises or dark spots. Semi-ripe starfruit is ideal for this recipe, offering a perfect balance of crunch and tanginess.
Fresh, high-quality ingredients are key to a delicious dish.
Instructions
Thoroughly wash the starfruit. Cut off the stem end to prevent toughness during pickling. You can gently crush or slice the starfruit for better flavor absorption. Keep the skin on for a stronger astringent flavor, or peel partially for a milder taste.
Properly prepare the starfruit for even pickling.
Peel and thinly slice the garlic. Wash and slice the chili peppers. Use approximately 170g garlic, 170g horn chili, and 20g green chili. Ensure all ingredients are completely dry before pickling to prevent spoilage or scum formation.
Garlic and chili add a delightful spicy aroma.
Combine 1.450g fish sauce, 770g sugar, and 250ml water in a pot. Stir well and bring to a boil over medium heat. Simmer for 5 minutes until the sugar dissolves completely. Let the mixture cool completely before pickling.
The pickling sauce is crucial for a rich, savory flavor.
Place a layer of starfruit in a clean, dry glass jar, followed by a layer of garlic and chili. Repeat until all ingredients are used. Pour the cooled pickling sauce over the starfruit, ensuring it’s completely submerged. Seal tightly and store in a cool, dry place for 2-3 days to allow the flavors to meld.
Pickling allows the starfruit to absorb the flavors fully.
After pickling, the starfruit will have a beautiful color and be infused with the sweet, salty, and spicy flavors of the sauce. The crunchy texture, tangy taste, and aromatic heat make this dish irresistible. Serve it with hot rice or as a snack to tantalize your taste buds.
The final dish boasts a harmonious blend of sweet, sour, spicy, and savory flavors.
Starfruit in fish sauce is best when fully marinated, offering a perfect balance of tanginess, crunch, and savory sweetness with a hint of chili heat. It pairs well with steamed rice, boiled dishes, or as a snack. Store it in the refrigerator to maintain its crispness and flavor.
Starfruit in fish sauce enhances any meal.
Preparation
5 minutes
Cooking
35 minutes
Serves
3-4 people
Ingredients for Starfruit in Fish Sauce with Garlic and Chili
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300g starfruit
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300ml fish sauce
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100g sugar
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50g chili
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5 cloves garlic
Ingredients for Starfruit in Fish Sauce with Garlic and Chili
Pro Tip: Choose semi-ripe starfruit with slightly rough skin and thick flesh for the best texture and flavor. Avoid overripe or unripe fruit.
Instructions
Wash the starfruit, remove the astringent outer skin, and make a cross-cut on each fruit to allow the sauce to penetrate.
Wash and remove the astringent skin of the starfruit.
Tip: Soak the starfruit in lightly salted water for 60 minutes to prevent discoloration and reduce tartness.
Briefly blanch the starfruit in boiling water for 30-40 seconds to prevent scum formation during pickling. Avoid over-blanching to retain crispness.
Blanch the starfruit to prevent scum.
Combine 300ml fish sauce, 100g sugar, and 100g water. Adjust sugar to taste. Bring to a boil, then add the prepared garlic and chili while hot to prevent scum.
Prepare the pickling sauce.
Place the starfruit in a jar and pour the cooled pickling sauce over it, ensuring it’s fully submerged. Layer garlic and chili between the starfruit for even flavor distribution. Let it sit for 2-3 days before serving.
After 2-3 days, the starfruit will be ready. Its tangy, savory flavor with a hint of garlic and chili heat, paired with its crisp texture, makes it a perfect accompaniment to boiled dishes or grilled meats.
Starfruit in fish sauce pairs perfectly with boiled meat.
Starfruit in Fish Sauce with Garlic and Chili offers a delightful balance of tangy, savory, and spicy flavors, all while retaining the fruit’s crisp texture. It’s a true culinary delight.
Starfruit in Fish Sauce with Garlic and Chili
Starfruit, also known as longkong or Chinese plum, belongs to the Sapindaceae family. The fruit is round and slightly flattened, about 2 cm in diameter, and turns yellow when ripe. It’s commonly used in soups, pickles, jams, and candies. Starfruit also has medicinal properties in traditional Eastern medicine.
Making Starfruit in Fish Sauce at home is incredibly simple! With just a few minutes of preparation, you’ll have a delicious, crispy treat. Let’s get cooking!
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