Khmer Smoked Fish Green Mango Salad

Addictive Khmer Smoked Fish Green Mango Salad

Cambodian cuisine is a treasure trove of flavors, with dishes that are both bold and nuanced. Among these culinary gems, the Khmer Smoked Fish Green Mango Salad stands out for its remarkable balance of tangy, smoky, and fresh tastes. It’s a dish that captures the very essence of Cambodian flavor—bright, earthy, and unapologetically vibrant.

At first glance, the salad may appear simple—a mix of green mangoes, smoked fish, dried shrimp, fresh herbs, and a few seasonings. But the magic lies in how these ingredients interact. The tartness of the green mango immediately awakens the senses, creating a crisp, refreshing bite. This is perfectly complemented by the deep, smoky notes of the fish, which adds an umami richness that lingers on the palate. The dried shrimp introduces another layer of savoriness, while aromatic herbs like coriander and mint add bursts of freshness that elevate each forkful.

Why I Love this Dish

What makes this salad particularly special is its role in Cambodian culture. In Cambodia, meals are often about communal sharing and enjoying a medley of flavors together. This salad embodies that spirit—it’s a dish meant to be enjoyed slowly, savoring the interplay between sour, salty, and smoky notes. It’s not just food; it’s an experience that connects people to the rhythms of everyday Cambodian life, whether it’s a casual lunch at home or part of a festive meal.

All About the Texture

Texture is another standout feature. The crispness of the mango contrasts with the tender smoked fish and chewy dried shrimp, while crunchy peanuts and thinly sliced onions provide delightful surprises in every bite. Even the presentation is appealing, with vibrant greens and bright yellow mango creating a feast for the eyes as well as the palate. Cambodian chefs often emphasize color and texture in their cooking, and this salad is a perfect example of that philosophy.

For Adventurous Eaters

The Khmer Smoked Fish Green Mango Salad offers a harmonious blend of flavors that are both familiar and exotic. It’s tangy without being overpowering, smoky without being heavy, and fresh without being bland. The balance of flavors is subtle yet striking, making it a dish that leaves a lasting impression.

Whether you’re exploring Cambodian cuisine for the first time or seeking a refreshing addition to your culinary repertoire, this salad is a must-try. It is a celebration of Cambodia’s rich food heritage and a testament to how simple ingredients can create extraordinary experiences.

Next time you want to enjoy something light yet flavorful, tangy yet smoky, think of the Khmer Smoked Fish Green Mango Salad—a dish that perfectly embodies the soul of Cambodian cuisine.

Khmer Smoked Fish Green Mango Salad (Nhoam Svay Trei Cha'eur)

5 from 5 votes

Authentic Khmer Smoked Fish Green Mango Salad with tangy mangoes, smoky fish, fresh herbs, and peanuts

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Prep Time 25 minutes mins

Servings: 4

Course: Salad

Cuisine: Cambodian

Ingredients Method Notes

Ingredients

  

• Smoked Fish: 3 large pieces of small smoked fish e.g., trey riel, trey slak, or trey changwa mool
• Green Mangoes: 6 small firm green mangoes, peeled and julienned
• Dried Shrimp: 2 tablespoons soaked in warm water for 10 minutes
• Shallots: 2 thinly sliced
• Fresh Herbs: A handful each of mint basil, and coriander leaves
• Roasted Peanuts: 3 tablespoons roughly chopped
• Chili: 1–2 bird’s-eye chilies finely chopped (adjust to taste)
• Garlic: 2 cloves minced

Dressing

• Fish Sauce: 2 tablespoons
• Lime Juice: 1 tablespoon
• Palm Sugar: 1 teaspoon or brown sugar as a substitute
• Wikipedia

Method

 

1. Prepare the Fish: Debone the smoked fish and flake the meat into bite-sized pieces.
2. Prepare the Mangoes: Peel and julienne the green mangoes into thin strips.
3. Soak the Dried Shrimp: Place the dried shrimp in warm water for about 10 minutes, then drain and chop finely.
4. Prepare the Dressing: In a small bowl, combine the fish sauce, lime juice, and palm sugar. Stir until the sugar dissolves completely.
5. Assemble the Salad: In a large mixing bowl, combine the julienned mangoes, flaked smoked fish, soaked and chopped dried shrimp, sliced shallots, minced garlic, chopped chilies, and fresh herbs.
6. Add the Dressing: Pour the prepared dressing over the salad mixture. Toss gently to ensure all ingredients are well coated.
7. Garnish and Serve: Transfer the salad to a serving platter. Garnish with chopped roasted peanuts. Serve immediately, ideally with warm rice.

Notes

Tips for Authenticity

• Smoked Fish: Traditional recipes use small local fish like trey riel, which are smoked and dried. If unavailable, substitute with other small dried fish or smoked mackerel.
• Adjusting Spice Levels: For a milder salad, reduce the number of bird’s-eye chilies or remove the seeds before adding.
• Serving Suggestions: This salad pairs wonderfully with jasmine rice or as a side dish to grilled meats.