Cambodian Cucumber Salad with Dried Fish

Overhead view of Cambodian cucumber salad with shredded grilled dried fish and fresh herbs in a bowl. — Crisp cucumber and salty grilled dried fish tossed in a lime dressing.

5.0 from 1 vote

Cambodian cucumber salad with dried fish is a bright, savory side dish that comes together quickly. Crisp cucumber slices carry the salty depth of grilled dried fish, while lime juice, garlic, and optional chili keep each bite fresh and lively.

It is the kind of salad that works alongside rice and grilled meats, and it does not need a long list of ingredients. If you have dried fish in the pantry, you are already close to a dish that tastes like everyday home cooking in Cambodia.

What You Need

Dried salty fish is the backbone of this salad. Soaking it in warm water softens the flesh and pulls out some of the salt before grilling. Cucumber brings the crunch, and fresh herbs add a clean finish. Cucumber is mostly water and low in calories, according to USDA nutrition data.

The dressing is simple: lime juice, garlic, sugar, salt, and chili if you want heat. Use the full amount of lime for a sharp, refreshing salad, or adjust slightly to your taste.

Equipment

Grill: To cook the dried fish until it is fragrant and lightly charred.
Chef’s knife: To mince the garlic and chili, and to chop the fresh herbs.
Cutting board: To safely prepare the cucumber, garlic, chili, and herbs.
Measuring spoons: To measure the lime juice, sugar, and salt for the dressing.
Small mixing bowl: To whisk together the lime dressing.
Large mixing bowl: To toss the cucumber, fish, herbs, and dressing together.
Tongs: To turn the dried fish on the grill without tearing the flesh.
Fork: To remove bones and shred the grilled fish into small pieces.
Colander: To drain the soaked fish and rinse it under cool water.
Serving bowl: To bring the finished salad to the table.

How to Make Cambodian Cucumber Salad with Dried Fish

Step 1: Soak and Prepare the Dried Fish

Put the dried fish in a bowl of warm water and let it soak until the flesh softens and some of the salt is released. Drain the fish in a colander, rinse it under cool water, and pat it dry.

Step 2: Grill and Shred the Fish

Heat a grill over medium heat. Grill the dried fish until it is cooked through and lightly charred, turning once. Remove the fish from the grill and let it cool slightly. Then remove the bones and shred the meat into small pieces.

Step 3: Make the Lime Dressing

In a small bowl, combine the lime juice, minced garlic, sugar, and salt. Add the minced chili if you want heat. Stir well until the sugar and salt dissolve.

Step 4: Toss the Salad

Put the sliced cucumber in a large bowl. Add the shredded fish and chopped herbs. Pour the dressing over the top and toss gently until everything is coated. Serve immediately.

Cooking Tips

Soaking the dried fish helps control the saltiness of the final salad. Taste the fish after grilling and adjust the dressing if needed.

Grill the fish over medium heat so it cooks through without burning. The flesh should be firm and lightly charred, not blackened.

Dress the salad just before serving. Cucumber releases water quickly once it meets the lime juice, so tossing early can make the salad watery.

Chili is optional, and the salad is pleasant without it. Add as much or as little as you like.

When buying dried fish, choose products from reputable suppliers. The FDA advises that uneviscerated salt-cured or dried fish can pose a serious botulism risk, so check the packaging and source when possible.

How to Serve

Khmer families often serve this salad with steamed rice, fresh vegetables, and tamarind sauce. It also works as a side for grilled chicken, beef, or fish.

The salad is best eaten right away while the cucumber is still crunchy. If you want to add more variety to the table, browse our Cambodian salad recipes for other fresh options.

For a tangy variation with the same salty dried fish flavor, try our green mango salad with dried fish. Another easy cucumber side is this tomato and cucumber salad, which pairs well with grilled foods.

If you prefer a warm dried fish dish, our Khmer trey ngeat phat is a simple stir-fry to explore. And for a heartier salad with fish and herbs, see this fish and pork or tofu salad.

Frequently Asked Questions

What does dried fish taste like?

Dried fish is salty, savory, and concentrated in flavor. After grilling, it becomes nutty and slightly crisp, which balances the cool cucumber.

How can I reduce the saltiness?

Soak the fish in warm water before grilling, and taste the dressing before adding the full amount of salt. The soaking water pulls out some of the surface salt.

Can I make this salad ahead?

You can grill and shred the fish and make the dressing a few hours ahead. Keep them separate and toss with cucumber just before serving so it stays crisp.

Is this salad spicy?

Only if you add chili. The recipe marks chili as optional, so you can leave it out entirely or serve extra chili on the side.

Final Thoughts

Cucumber salad with dried fish is a small dish with a lot of character. The grill brings out the savory depth of the fish, and the lime dressing keeps everything bright. Serve it with rice and a simple grilled main, and you have a Cambodian-style meal that feels light but satisfying.

Cucumber Salad with Dried Fish

5.0 from 1 vote

Course: SaladCuisine: CambodianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

kcal

Total time

minutes

This salad combines thinly sliced cucumber with shredded grilled dried fish, fresh herbs, and a simple lime dressing. It is a bright side dish for rice and grilled foods.

Ingredients

2 large dried salty fish (ngiet trey ca-tho), soaked in warm water, rinsed and drained
2 tablespoons fresh lime juice
1 clove garlic, minced
2 hot chili pepper, minced (option)
1 tablespoon sugar
1/2 teaspoon salt
2 large cucumber, peeled and slices thin
1/2 cup chopped fresh mix herbs; mint sweet basil leaves or cilantro

Directions

Cook dried fish on hot grill. When fish cooked, removed fish bones and shredded fish meat to small pieces, set a side.
In a small bowl, mix lime juice with garlic, hot chili pepper, sugar and salt together, mix well.
Put sliced cucumber in a large bowl, add shredded dried fish meat and fresh mix herbs, pour prepared lime sauce over, mix well and serve immediately.
Khmer people prefers this cucumber salad with rice, vegetables and tamarind sauce.