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Scallop Crudo with Mango & Nuoc Mam Gung (Ginger Fish Sauce)

Cook Time

15 minutes

Prep Time

5 minutes

Serves

Velvety, delicate slices of scallop crudo surrounded in a vibrant Nuoc Mam Gung (ginger fish sauce) and decorated with pixels of fresh mango and crispy cucumber.

Ingredients

For the Nuoc Mam Gung:

2.5 tbsp lime juice

1 tbsp fish sauce

1 tbsp brown sugar

1/2 tbsp rice vinegar

1/4 cup hot water

1 tsp fresh ginger, grated

1 Green chili finely sliced

For the Crudo:

8 dry sea scallops

1 mango

3 small cucumbers

2 tbsp micro herbs such as Lemon balm or coriander cress

Instructions

To make the nuoc mam gung, combine lime juice, fish sauce, sugar, hot water and rice vinegar in a bowl. Mix to dissolve the sugar, taste and adjust to get a lovely balance of flavours then add the sliced chili. Place in the fridge for 15 minutes to chill until cold.
Slice mango cheeks into small cubes and slice cucumbers into thin rounds.
Slice scallops into 3 mm thick round slices.
To assemble, add your sliced scallops to a plate, spoon over the nuoc mam gung, top with cucumber, mango and micro herbs. Consume straight away.