Cha Bong Ca Hoi (Salmon Floss)

Method

1. Rinse 500g salmon in lightly salted water, then soak it in 100ml unsweetened oat milk for 40 minutes. Lift the fish out, pat it dry and put it in a bowl. Scrape the ginger, peel the outer layer from the lemongrass and trim off the excess leaves, and peel the shallots.
2. Bruise the ginger, lemongrass and 2 shallots, add them to the fish with 1 teaspoon salt and 2 tablespoons white rice wine, mix well and steam until the fish is tender and seasoned through.
3. Let the fish cool on its own, remove the lemongrass, ginger and shallots, then pound it gently with a pestle so it breaks into fine strands.
4. Put the fish in a deep nonstick pan and stir steadily over low heat until the strands are fluffy and golden brown, then turn off the heat.
5. Cool completely, then pack into a glass jar with a tight lid. It keeps in the fridge for 10 to 15 days.

Tips

• Look for flesh that is pale pink with white marbling, springy to the touch and free of any off smell.
• The pan stage rewards patience: low heat and steady stirring are what make the strands fluffy.
• Pat the fish completely dry after the oat milk soak, since wet fish takes far longer to dry and never fluffs up.
• A deep nonstick pan allows vigorous stirring without the fish flying out.
• Floss jarred while warm traps moisture and turns moldy fast, so let it cool completely.