Making Vietnamese Fish Jerky
Fish jerky production involves marinating fresh fillets in a brine or soy sauce mixture, then dehydrating them into dried strips. This imparts a salty, umami flavor and concentrated chewy texture.
Ingredients
- Fish: Tilapia, basa, catfish, mackerel, and anchovies are commonly used. Lean white fish works best.
- Marinade: A blend of fish sauce, soy sauce, sugar, garlic, lemongrass, galangal, shallots, and chili peppers.
- Spices: Black pepper, coriander, cinnamon, star anise boost flavor.
Marination Process
- Fillet fish and cut into long 1/2 inch strips.
- Make marinade of fish sauce, spices, herbs, chili, and sweetener.
- Soak strips in marinade overnight or up to 2 days.
- Drain, rinse, pat dry.
Traditional Drying Methods
Sun drying fish on screens or racks was originally used. This could take 2-3 sunny days.
Modern Drying Methods
- Dehydrate at low heat of 130°F – 150°F in a food dehydrator or oven.
- Takes 6-12 hours for chewy, shelf-stable texture.
- Some producers smoke fish before drying for extra flavor.
Cultural and Historical Significance
Fish jerky has been produced in Vietnam for centuries, originating as a way to preserve fresh fish. Fishing villages relied on simple pantry staples like fish sauce, garlic, lemongrass, and chili peppers to create this salty, spicy snack.
Dried fish offered sustenance for hard-working fishermen, farmers, and laborers across Vietnam. It showcases the resourcefulness required in Vietnamese cooking.
While recipes vary by region, fish jerky preparation traditions have been passed down through generations as part of Vietnam’s intangible cultural heritage. It continues to be a locally-loved specialty.
Nutritional Profile and Health Benefits
Fish jerky is low in fat and high in protein. A 1 ounce serving provides:
- 8-10 grams of protein
- Vitamin B12
- Selenium
- Healthy omega-3 fatty acids
The dried fish’s concentrated nutrition makes it an energizing and wholesome snack. Its protein helps maintain muscle and satisfies hunger.
Fish jerky fits into a balanced diet and active lifestyle. Its versatility also makes it keto diet friendly.
Regional Varieties and Evolution
While fish sauce, garlic, lemongrass and chili form the base, jerky recipes vary by region.
Northern versions often include dill, cinnamon, Chinese five spice powder.
Central Vietnamese jerky has hints of turmeric, ginger, paprika for a distinct flavor.
Southern jerky is saltier, spicier, with black pepper and fish sauce.
As tastes have evolved, modern jerky uses unconventional fish like tuna or salmon and new spices like cayenne, cumin or ginger. Premium versions might contain coconut sugar or maple syrup.
Adaptations make Vietnamese jerky unique while preserving cultural essence.
Preservation, Shelf Life, and Sustainability
The salt and dehydration process preserves fish for storage without refrigeration. Jerky keeps for up to one month stored in an airtight container.
Sustainable fishing and processing practices are important. Anchovies and small fish like basa require fewer resources to produce. Using farmed fish helps protect wild stocks.
Comparisons and Global Context
Vietnamese fish jerky differs from other jerkies:
- Lighter flavor profile compared to bold beef jerky
- Chewy and tender unlike drier meat jerky
- Not sweet like Thai or Hawaiian jerky
Internationally, bacalhau and bakkwa resemble fish jerky. But nuances in fish type, marinade and drying process make Vietnamese jerky distinct.
Conclusion: Vietnamese Fish Jerky
Vietnamese fish jerky represents the nation’s culinary heritage through traditional techniques and locally-sourced ingredients. Regional diversity in preparation methods shows Vietnamese cuisine’s range. Fish jerky’s growth in popularity as a snack demonstrates Vietnamese cuisine can transcend borders while remaining authentic. This bodes well for its continued advancement worldwide. Vietnamese fish jerky offers a savory and nutritious flavor journey. Seek out premium jerkies to fully experience the cultural spirit embodied in this unique Vietnamese specialty.
Ingredients
- 1 pound skinless, boneless white fish (escolar, mahi-mahi, snakehead)
- ½ cup soy sauce
- ¼ cup fish sauce
- ¼ cup packed brown sugar
- 2 tablespoons white peppercorns
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 stalk lemongrass, white part only, thinly sliced (optional)
- 1 red chili pepper, thinly sliced (optional, adjust for spice level)
- Sesame seeds, for garnish (optional)
Instructions
- Prepare the Fish: Slice the fish against the grain into thin strips, ideally around ¼ inch thick. The thinner the slices, the faster they will dry. Pat the fish dry with paper towels to remove any excess moisture.
- Marinate the Fish: In a shallow dish that can hold the fish in a single layer, combine the soy sauce, fish sauce, brown sugar, white peppercorns, garlic, ginger, lemongrass (if using), and chili pepper (if using). Add the fish slices and toss to coat them evenly in the marinade.
- Marinate: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to develop.
- Drying: There are two main methods for drying the fish jerky:
- - Oven Drying: Preheat your oven to its lowest setting (ideally around 150°F to 175°F). Line a baking sheet with parchment paper. Arrange the fish slices in a single layer on the baking sheet, ensuring no pieces are touching. Prop the oven door slightly open to allow moisture to escape (use a wooden spoon to wedge the door open if necessary). Dry the fish jerky for 4-8 hours, or until the fish is completely dry and flakes easily when bent. Check on the jerky periodically and flip the pieces occasionally to ensure even drying.
- - Dehydrator Drying: If you have a dehydrator, follow the manufacturer's instructions for drying fish. The drying time will vary depending on the thickness of your fish slices and your dehydrator's settings.
- Test and Store: Once the fish jerky is completely dry and flakes easily, it is finished. Let it cool completely before storing. Store the jerky in an airtight container in a cool, dry place for up to 2 weeks.
Notes
- Marinating Time: The longer you marinate the fish, the deeper the flavor will be. However, be aware that marinating for too long (more than 24 hours) can result in the fish becoming mushy.
- Drying Time: Drying time will vary depending on the thickness of your fish slices, the temperature, and humidity levels. Keep an eye on your jerky and adjust drying times as needed.
- Food Safety: It's important to ensure your fish jerky is completely dry to prevent spoilage. If you are unsure about the dryness, err on the side of caution and dry for a longer time.
- Flavor Variations: Feel free to experiment with different marinades to create your own flavor profiles. Try adding other spices like ginger, chilies, or black pepper. You can also use a citrus juice like lime juice for a tangy twist.
Nutrition Facts
Vietnamese Fish Jerky
Serves: 2-3 servings
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Amount Per Serving: 1 bowl
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|---|---|---|
| Calories | 70-90 | |
| % Daily Value* | ||
| Total Fat 2-4 grams | 3.1% | |
| Saturated Fat 1-2 grams | 5% | |
| Trans Fat 0 grams | ||
| Cholesterol 20-30mg | 6.7% | |
| Sodium 500-700mg | 20.8% | |
| Total Carbohydrate 1-2 grams | 0.3% | |
| Dietary Fiber 0-1 gram | 0% | |
| Sugars 2-4 grams | ||
| Protein 15-20 grams | ||
| Vitamin A Trace amounts | Vitamin C Negligible | |
| Calcium 20-30mg | Iron 1-2mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe