The Ultimate Guide to Making Delicious Fish Ruoc

Introducing the ultimate delicacy for seafood connoisseurs - our very own smoked salmon spread. Crafted with premium fillets of salmon, carefully cured and smoked to perfection, this spread offers a tantalizing taste experience like no other. With 500 grams of pure, delicate salmon flesh and a perfect blend of sweet milk and a hint of alcohol, this recipe is a masterpiece in itself. Imagine the smooth, creamy texture and the explosion of flavors with every bite, taking your taste buds on an unforgettable journey. This spread is a true delicacy, perfect for those who appreciate the finer things in life and seek a unique, indulgent experience.


Ingredients for Salmon Floss

Salmon fillet 500g Milk 120ml White wine 2 tbsp Ginger 1 knob Shallots 2 bulbs Lemongrass 1 stalk Salt 1 tsp Spring onions 5 stalks Seasoning 1 tsp

How to Make Salmon Floss

Prepare the Ingredients

Cut the lemongrass into sections and pound it. Slice the ginger. Cut the spring onions into sections. Slice the shallots.

Rinse the salmon fillet and leave it whole. Dissolve salt in milk and soak the salmon for 30 minutes. Then, remove the salmon and pat it dry with a paper towel (do not rinse with cold water).

Steam the Salmon

In a bowl, mix together the salmon, ginger, spring onions, shallots, lemongrass, and seasoning. Transfer the mixture to a steamer. Add white wine to the steaming water and steam the salmon for about 30 minutes until cooked.

Stir-fry the Floss

Once the salmon is cooked, let it cool down, then use your hands to crumble it or pound it in a mortar. Place the salmon in a non-stick pan over medium heat and stir-fry for 10 minutes. Lower the heat and continue stirring until the salmon is dry and flaky.

The Finished Product

Wait for the salmon floss to cool completely before transferring it to an airtight container.

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Frequently asked questions

Fish ruoc is a traditional Vietnamese dish made from fermented fish. It has a strong, unique flavor that is often described as a combination of salty, sour, and slightly fishy tastes. The texture is soft and creamy, similar to a paste.

The process of making fish ruoc involves fermenting small fish, typically anchovies or sardines, with salt and rice bran. The fish are cleaned, gutted, and then layered with salt and rice bran in a jar. The jar is sealed and left to ferment for several weeks or even months, depending on the desired level of fermentation.

Fish ruoc is a good source of protein and omega-3 fatty acids, which are beneficial for heart health. It also contains probiotics due to the fermentation process, which can aid in digestion and support gut health. Additionally, fish ruoc is a flavorful condiment that can enhance the taste of many dishes.

Fish ruoc can be used as a flavorful condiment or ingredient in various dishes. It can be added to soups, stir-fries, noodle dishes, or simply served as a side dish. It is commonly used as a topping for rice or eaten with vegetables. You can also mix it with lime juice and chili peppers to create a delicious dipping sauce.

As fish ruoc is a fermented product, it is important to consume it in moderation, especially for those who are new to fermented foods. Start with a small amount and see how your body reacts. Additionally, pregnant women and individuals with compromised immune systems should exercise caution when consuming any type of fermented food, including fish ruoc.