Phu Quoc Style Fresh Herring Salad

Prepare the herring: Rinse the herring fillets thoroughly under cold water and pat them completely dry with paper towels. Using a sharp knife, slice the fillets into thin, bite-sized pieces, about 1-2 cm wide.

Marinate the herring: In a non-reactive bowl (glass or ceramic), combine the sliced herring with 45 ml of the lime juice. Gently toss to ensure all fish pieces are coated. Let it marinate for 15-20 minutes at room temperature, or until the fish turns opaque and firm, indicating it has been "cooked" by the acid.

Make the dressing: While the fish marinates, finely mince the garlic and bird's eye chilies (remove seeds for less heat, if preferred). In a small bowl, whisk together the remaining 15 ml lime juice, fish sauce, and sugar until the sugar completely dissolves. Stir in the minced garlic and chilies.

Prepare vegetables and herbs: Thinly slice the red onion into half-moons. Roughly chop the fresh mint and cilantro leaves. Coarsely chop the roasted peanuts for garnish.

Assemble the salad: Carefully drain any excess liquid from the marinated herring. In a large mixing bowl, combine the herring, sliced red onion, chopped mint, and cilantro. Pour the prepared dressing over the mixture and gently toss everything together to combine evenly.

Serve: Transfer the Phu Quoc style fresh herring salad to a serving platter. Garnish generously with the chopped roasted peanuts. Serve immediately with fresh lettuce leaves and rice paper wrappers, allowing guests to make their own fresh rolls.