I will never eat insects. (Or so I thought).
I just had a big bowl of insects, fixed by yours truly!
Unwittingly, of course.
Do you know what silverfish is?
I did not. I simply grabbed a package of frozen silverfish at the Asian store (Vietnamese) thinking ” I will figure it out later”.
There was a salad recipe on the box and I made it. Delicious and very quick to make. The silverfish cooks in less than two minutes.
Well, these are delicious little insects.
- 1 pound of silverfish, defrosted, rinsed and drained
- 1/2 bulb of garlic cloves
- 1/4 cup of red pepper flakes (I substituted Aleppo hot pepper)
- 5 tablespoons of oil
- 3 Tablespoons of oil
- 1 small red onion
- 2 large carrots
- 1 cup of white vinegar
- 3 tablespoons of chopped cilantro leaves
- 1/4 cup of roasted (unsalted) peanuts or other nuts
- 1 tablespoon of roasted sesame seeds
- 3 tablespoons of lime juice
- 1 teaspoon of sugar
- 2 tablespoons of fish sauce (I omitted it)
- Mash the garlic cloves, cut up, in a mortar with a teaspoon of salt; add the pepper or chili flakes, mash a little more and add the oil. Set aside.
- Heat 3 tablespoons of oil in a non-stick pan and when hot add the silverfish and a couple of tablespoons of the garlic/chili pepper paste. Stir a bit and cook until the silverfish is white and firm, about 1 to 2 minutes.
- Drain the silverfish, cool and place in a large bowl.
- Shred the carrots and place in a bowl with the chopped onion. Add the vinegar and marinate for 10 minutes, then drain and add to the silverfish. Add to this the chopped cilantro, chopped peanuts or other nuts (I used walnut), sesame seeds, lime juice, sugar and fish sauce if using. Toss to combine well and serve. Serve with toasted sesame rice crackers if desired. (I would add more lime quarters to squeeze on the salad).
P.S: It does look like these are fish, not insects. Thanks to all of you who have informed me that these are baby eels! On the box it said silverfish and it should be silver fish, a type of fish imported frozen from China.
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