Fried Ta’ape w/ Vietnamese-Style Herb Salad + Mom’s Garlic Fish Sauce

by chef Mark Pomaski

Serves 2

Ingredients

¾–1 lb ta’ape, whole, cleaned and scored on both sides

as needed cornstarch

TT salt and pepper

3 cups cabbage, finely shredded, soaked in cold water for 15 minutes and drained well

1 cup carrot, finely shredded

1 cup mung bean sprouts, washed and drained

1 cup Japanese cucumber, julienned

1 ripe local tomato, halved and quartered to yield 8 pieces

½ cup purple basil, roughly chopped

½ cup mint, roughly chopped

½ cup cilantro, roughly chopped

as needed Mom’s Garlic Fish Sauce, see below

Instructions

Fill a large pot or wok with oil and heat to 350°.

Pat the fish dry with paper towels and season liberally with salt and pepper, making sure to season inside the scored areas. Lightly dust with cornstarch all over and fry for about 6-8 minutes, until the fins are crispy and the meat is cooked through. Transfer to a wire rack or paper towels to drain and let rest.

In a large bowl combine cabbage, carrot, bean sprouts, and cucumber, and lightly toss. On a large serving platter, arrange the cabbage salad into a shallow mound in the center of, with a hollow depression in the middle and place the ta’ape in the center. Garnish by scattering the tomato around the perimeter of the platter and sprinkle the herbs over the top. Dress generously with Mom’s Garlic Fish Sauce and serve.

Mom’s Garlic Fish Sauce

30 g garlic

75 ml water

100 ml fish sauce

100 ml lemon juice

150 ml sugar

Combine all ingredients in a high powered blender and blend until smooth.

Recipe edited by Sarah Burchard