Khmer fish salad

Khmer fish salad

By
From
Luke Nguyen's Greater Mekong
Serves
4
Photographer
Stuart Scott

The fish in this salad is citrus-cured. It is ‘cold cooked’ in the sense that it is the acid in the lime that actually ‘cooks’ the fish. This method of cooking is brilliant as it is quick, healthy and doesn’t require any heat. I’d planned on making this dish at Angkor Wat, but officials changed their minds at the last minute. So, being such a simple and clean dish to prepare, I took all the ingredients on a tuk-tuk and made it while going on a city tour of Siem Reap! We could only fit three in the tuk-tuk. It was a squashed, bumpy and dangerous ride, but we did have loads of fun.

Ingredients

Quantity Ingredient
80g snake head fish or snapper fillet, finely sliced
25g white cabbage, finely shredded
25g purple cabbage, finely shredded
25g iceberg lettuce, finely shredded
1/2 lebanese cucumber, finely sliced
80g green capsicum, finely sliced
1/2 carrot, finely shredded
2 red asian shallots, finely sliced
2 snake beans, very finely sliced
1 small handful bean sprouts
1 small handful mint leaves
1 small handful vietnamese mint leaves
1 small handful thai basil leaves
2 teaspoons sugar
1 teaspoon fish sauce

Lime marinade

Quantity Ingredient
1 teaspoon coriander paste, (see note)
pinch sliced lemongrass, white part only
125ml lime juice

To garnish

Quantity Ingredient
roasted crushed unsalted peanuts
sliced red chillies

Method

  1. Combine the lime marinade ingredients in a mixing bowl with a pinch of sea salt. Stir until the salt has dissolved.
  2. Now add the fish and leave to cure for 10 minutes. Squeeze all the lime marinade out of the fish and reserve.
  3. Combine all the vegetables, bean sprouts and herbs in a large salad bowl.
  4. Add the fish to the salad, along with the sugar, fish sauce and 60 ml of the reserved lime marinade.
  5. Mix well, garnish with peanuts and chilli and serve.

Note

  • To make the coriander paste, combine 1 tablespoon chopped red Asian shallots in a mortar and pestle or small food processor with 1 tablespoon chopped garlic, 2 ‘teaspoons chopped fresh galangal and 1 small handful chopped coriander. Pound or process until a paste forms. Transfer to a screw-top jar and store in the refrigerator. The mixture will keep for up to 4 days.
Tags:
Greater
Mekong
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
SBS
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again