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

Servings: 4

Course: Salad

Cuisine: Cambodian

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

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

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.