Name: Fish and Pork or Tofu salad
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 1 lb (450 gram) of Mud fish; 1/2 lb (225 gram) of Pork belly; 1/2 lb (225 gram) of Traditional Khmer Noodle; A bunch of mix vegetables (cucumber, Bean sprouts, tomatoes, herbs); Your choice of lettuce, head lettuce, Romaine etc..; Cucumber thinly sliced; Green tomato thinly sliced; Bean sprouts; All kind of herbs like Thai basil, mints, cilantro etc..; Tofu salad; 3 tablespoon of brown sugar or Palm sugar; 3 tablespoon of fish sauce (use 3 crabs) if you are a vegetarian use vegetarian fish sauce instead; 3 tablespoon of water; 2 tablespoon of tamarind concentrate; 2 cloves of minced garlic (1 big or 2 small); 2 to 3 minced Thai chilies up to you; 2 tablespoon of roasted crush peanut for garnish; 1 tablespoon of fried garlic; 4 tablespoon of fish sauce; 4 tablespoon of lime juice or vinegar (the lime and vinegar will taste a bit different); 4 tablespoon of sugar; 2 tablespoon of water; 2 cloves of minced garlic; 2 to 3 minced Thai chilies up to you; 2 tablespoon of roasted crush peanut for garnish

Fish and Pork or Tofu salad

Khmer Fish and Pork or Tofu Salad is a traditional dish known for its distinctive flavors. The recipe suggests using Mud fish, specifically the dot or ang varieties, for an authentic taste. Along the Mekong River and Tunlesap River in Cambodia, fishermen’s homes often prepare this dish with tuk Trey chralourk. The dressing of choice for this salad is tamarind, although an alternative lime dressing option is also provided. For vegetarians, tofu can be used as a substitute for pork or fish, and the dressing can be adjusted to suit individual taste preferences.

The ingredient list includes Mud fish, pork belly, traditional Khmer noodles, and a variety of mixed vegetables like cucumber, bean sprouts, and tomatoes. For the vegetables, options such as lettuce, head lettuce, Romaine, along with sliced cucumber, green tomato, bean sprouts, and various herbs like Thai basil, mint, and cilantro are recommended. Two dressing options are provided – tamarind dressing and lime or vinegar dressing. The tamarind dressing calls for brown or palm sugar, fish sauce, tamarind concentrate, garlic, Thai chilies, roasted crushed peanuts, and fried garlic for garnish. The lime or vinegar dressing consists of fish sauce, lime juice or vinegar, sugar, garlic, Thai chilies, and roasted crushed peanuts for garnish.

The cooking process involves grilling the chosen fish until cooked, emphasizing the use of the white meat inside and discarding the skin. For those who prefer pork, thinly sliced boiled pork belly can be used as an alternative. If noodles are included, Num Banhchok noodles are recommended and should be cooked according to package instructions. To serve, a piece of pork belly, fish, or tofu is wrapped with lettuce, sliced cucumber, green tomato, herbs, mint, and bean sprouts. The mixture is then folded in the lettuce and dipped into the chosen sauce.

This Khmer Fish and Pork or Tofu Salad recipe offers a taste of traditional Cambodian cuisine, providing options for both meat and vegetarian preferences. The versatile dressing options and fresh, vibrant ingredients make it a delightful and customizable dish for all to enjoy.

Ingredients

1 lb (450 gram) of Mud fish
1/2 lb (225 gram) of Pork belly
1/2 lb (225 gram) of Traditional Khmer Noodle
A bunch of mix vegetables (cucumber, Bean sprouts, tomatoes, herbs)

For the vegetables

Your choice of lettuce, head lettuce, Romaine etc..
Cucumber thinly sliced
Green tomato thinly sliced
Bean sprouts
All kind of herbs like Thai basil, mints, cilantro etc..
Tofu salad

For the Tamarind dressing

3 tablespoon of brown sugar or Palm sugar
3 tablespoon of fish sauce (use 3 crabs) if you are a vegetarian use vegetarian fish sauce instead
3 tablespoon of water
2 tablespoon of tamarind concentrate
2 cloves of minced garlic (1 big or 2 small)
2 to 3 minced Thai chilies up to you
2 tablespoon of roasted crush peanut for garnish
1 tablespoon of fried garlic

Mix all of the ingredients together in a sauce pan (except the fried garlic, and peanut) turn the heat to low cook, stir until boil and sugar is melted, taste, then add the fried garlic turn the heat off let cool. When ready to serve garnish with peanut.

For the lime or vinegar dressing

4 tablespoon of fish sauce
4 tablespoon of lime juice or vinegar (the lime and vinegar will taste a bit different)
4 tablespoon of sugar
2 tablespoon of water
2 cloves of minced garlic
2 to 3 minced Thai chilies up to you
2 tablespoon of roasted crush peanut for garnish

Mix all the ingredients (except the peanut) in a bowl, taste adjust the flavor to your taste. When ready to serve garnish it with peanut.

Directions to make Fish and Pork or Tofu salad

You need one big Mud fish if you can’t find it you can use Tilapia or cat fish
Boiled Pork belly is also good to go with this recipe, thinly sliced.
Grill the fish until done, dot or ang your fish (you only use the white meat inside not the skin)
If you use noodle buy Num Banhchok noodle and cook according to the direction on the package.

To serve take a piece of Pork belly, fish, or tofu, noodle wrap with lettuce, sliced cucumber, green tomato, herb, mint, and bean sprouts fold the lettuce and dip in the sauce, enjoy. Serve fish lettuce dip with rice.

Thank you and enjoy it.

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