-
1
Place the silverfish in a colander and rinse under cold running water, then press gently to drain well.
-
2
Cook the fish in 2 batches to ensure even cooking.
-
3
In a 10-inch nonstick skillet, heat 1 1/2 tablespoons of the oil and half of the garlic over medium heat.
-
4
When the garlic is sizzling and golden, add half of the fish and increase the heat to high.
-
5
Saute for 3 to 4 minutes, or until the fish turn from silver to white and take on a firm texture and a definite shape.
-
6
Pour the cooked fish into a sieve placed over a bowl (or a colander in the sink) and let drain and cool.
-
7
Repeat with remaining oil, garlic, and fish.
-
8
Transfer the drained fish to a large bowl.
-
9
While the fish are cooling, in a bowl, combine the onion and carrot with the vinegar to cover and set aside for 15 minutes; the vinegar will reduce the harshness of the onion and soft en the carrot.
-
10
Drain, rinse under cold running water, and drain again.
-
11
Add the onion, carrot, Vietnamese coriander, peanuts, sesame seeds, and chili-garlic mix to the fish.
-
12
Toss well to distribute all the ingredients evenly.
-
13
Combine the lime juice, sugar, and fish sauce in a small bowl, stir to dissolve the sugar, and then add to the fish.
-
14
Toss well again.
-
15
Taste and adjust the flavors to your liking, balancing the sour, sweet, salty, and spicy.
-
16
Mound on individual plates or a platter and surround with some of the rice cracker shards.
-
17
Serve the remaining shards on the side.
-
18
At the table, invite guests to scoop up the salad with the cracker shards.
