Cambodian Larb or Cambodian Fish Salad
Recipes, Salad

Cambodian Larb or Cambodian Fish Salad

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5.0 from 1 vote

Cambodian Larb or Cambodian Fish Salad is easy to make and eat. This dish that originates from Laos, Cambodia and Thai. Grill or bake fish and take out the skin and bone cut to bite site or shredded. Serve with sticky rice or in lettuce cups.

Cambodian Larb or Cambodian Fish Salad

Recipe by Cambodia Recipe
5.0 from 1 vote
Course: SaladCuisine: CambodianDifficulty: Medium
Servings

2

servings
Prep time

30

minutes
Cooking time

30

minutes
Calories

1138

kcal
Total time

1

hour 

Cambodian Larb or Cambodian Fish Salad is easy to make and eat. This dish that originates from Laos, Cambodia and Thai. Grill or bake fish and take out the skin and bone cut to bite site or shredded. Serve with sticky rice or in lettuce cups.

Ingredients

  • 2 lbs (900 gram) of good fish like Salmon, Cat fish, Tilapia ect…The best fish for this recipe is grill Cat fish.

  • 2 shallots thinly sliced

  • 3 garlic cloves minced

  • 1/2 cup saw leaves thinly sliced

  • 1/2 cup cilantro chopped to small pieces

  • 1/2 cup mints chopped to small pieces

  • 1 stalk of lemongrass thinly sliced

  • 4 kaffir lime leaves thinly sliced

  • 3 to 4 Thai chilies thinly sliced

  • 1 to 2 Tablespoon of sugar (up to you)

  • 3 to 4 Tablespoon of lemon juice

  • 3 to 4 Tablespoon of fish sauce

  • 1 teaspoon knorr chicken powder

  • 3 Tablespoon roasted rice powder (if you make khmer plear trey don’t need to put roasted rice)

  • 1 cup bean sprouts

  • 1 Thai round eggplant thinly sliced

  • 2 long beans cut so 1 inches long

  • Half red bell pepper thinly sliced

  • you can add any crunchy vegetables to it

Directions

  • Grill or bake fish and take out the skin and bone cut to bite site or shredded
  • In a bowl mix shallot, garlic, fish sauce, lemongrass, chili, kaffir lime leaves, sugar, lemon juice, chicken powder, mix well and set aside.
  • Add fish to the bowl with roasted rice if you make Cambodian Larb and the rest of ingredients adjust the flavor to your taste. This dish it should be sour, salty, and spicy.
  • You can add any crunchy vegetables to it

Recipe Video

Recipe Notes

  • fFsh salad you need to make it right away or need to keep cool in the fridge when serve.

Nutrition Facts

  • Serving Size: 2g
  • Calories: 1138kcal
  • Fat: 33g
  • Saturated Fat: 8g
  • Cholesterol: 200mg
  • Sodium: 5626mg
  • Carbohydrates: 108g
  • Fiber: 31g
  • Sugar: 52g
  • Protein: 102g
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