Cambodian Green Mango Salad with Dried Fish

Q: What is ngiet trey tok?

Ngiet trey tok is the Khmer name for salty dried snakehead fish. It is a common ingredient in Cambodian cooking, used for its deep savory flavor in salads, soups, and simple grilled dishes.

Overhead view of Cambodian green mango salad with flaked dried fish and fresh mint in a ceramic bowl. — Green mango salad with salty dried fish and fresh herbs.

5.0 from 1 vote

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This Cambodian green mango salad pairs tart, crisp strips of unripe mango with salty grilled dried fish. A quick dressing of lime juice, fish sauce, sugar, and chili ties everything together. The result is a bright, textured salad that wakes up your palate.

Known in Khmer as nhoam svay, this salad is a familiar part of Cambodian home cooking. It comes together in one bowl, and the only cooking involved is grilling the dried fish until it is fragrant and easy to break apart.

What You Need

The two ingredients that define this dish are green mango and dried fish. Look for firm, hard green mangoes that snap when you cut them. For the fish, this recipe uses salty dried snakehead fish, called ngiet trey tok in Khmer. You will also need fresh lime juice, fish sauce, sugar, chili (optional), and fresh herbs or mint.

If you enjoy Cambodian salads built on fruit, you can also explore other variations like our Cambodian green mango salad with dried fish or a Khmer fish mango salad.

Equipment

Grill or grill pan: To cook the dried fish over low heat until it is fragrant and cooked through.
Chef’s knife: To peel and julienne the green mango and mince the chili.
Cutting board: To safely prepare the mango, chili, and herbs.
Vegetable peeler: To remove the skin from the green mango before cutting it into thin strips.
Measuring spoons: To measure the lime juice, sugar, and fish sauce for the dressing.
Small bowl: To mix the lime juice, sugar, chili, and fish sauce into a dressing.
Large mixing bowl: To combine the mango, fish, and herbs with the dressing.
Spoon or spatula: To toss the salad so the dressing coats every piece evenly.

How to Make Cambodian Green Mango Salad with Dried Fish

Step 1: Soak and Prepare the Dried Fish

Place the salty dried snakehead fish in a bowl of cold water and soak it to loosen excess salt and soften the flesh. Drain the fish, rinse it under cold water, and pat it dry.

Step 2: Grill and Flake the Fish

Cook the fish on a grill over low heat. Turn it as needed so it cooks evenly without burning. When the fish is cooked, remove it from the heat and let it cool slightly. Take the fish off the bones and break the meat into small chunks with your fingers or a fork. Set the fish aside.

Step 3: Mix the Dressing

In a small bowl, combine the fresh lime juice, sugar, minced chili, and fish sauce. Stir well until the sugar dissolves and the dressing tastes balanced. Set it aside.

Step 4: Toss the Salad

In a large bowl, combine the julienned green mango, flaked dried fish, and fresh herbs or chopped mint. Pour the prepared dressing over the top. Toss everything together until the mango and fish are evenly coated. Serve right away.

Cooking Tips

Taste the fish first. Dried fish varies in saltiness. Soak and rinse it well, then taste a small piece after grilling. If it is very salty, use a lighter hand with the fish sauce in the dressing.

Choose firm green mangoes. The mango should be hard and pale green, not soft or fragrant. A firm mango gives the salad its signature crunch instead of a mushy texture.

Adjust the chili to your comfort. The recipe lists chili as optional. Start with one or two minced chilies, taste the dressing, and add more if you want extra heat.

How to Serve

This salad works as a side dish or a light appetizer. Serve it alongside steamed rice and grilled meat or fish for a simple Cambodian-style meal. It also makes a refreshing addition to a table of Cambodian salads when you want something crunchy and tart.

Recipe Notes

Dried fish safety: Choose dried fish that has been properly eviscerated (internal organs removed). The FDA considers uneviscerated fish that are salt-cured, dried, or smoked to be a potential health hazard. If you are unsure, check the package or ask the seller.
No exact grilling time is provided in the original recipe. Cook the fish over low heat until it is heated through, fragrant, and easy to flake, turning it so it does not char.
Fresh herbs can be mint, cilantro, or a mix of soft herbs you have on hand.

Frequently Asked Questions

What is ngiet trey tok?

Ngiet trey tok is the Khmer name for salty dried snakehead fish. It is a common ingredient in Cambodian cooking, used for its deep savory flavor in salads, soups, and simple grilled dishes.

Can I use a different type of dried fish?

Yes, you can use another firm, salty dried fish if snakehead is not available. Adjust the fish sauce in the dressing based on how salty your fish tastes. The salad should be balanced, not overpoweringly salty.

Can I make this salad ahead of time?

It is best served right after tossing. The mango releases moisture and softens as it sits. If you need to prep ahead, keep the dressing, mango, fish, and herbs separate in the refrigerator and toss them together just before serving.

Is this salad very spicy?

The chili is optional. With four minced hot chilies, the dressing will have a noticeable kick. For a milder salad, use one chili or leave it out entirely.

Final Thoughts

This green mango salad is a study in contrast: crisp against flaky, sour against salty, with a gentle hum of chili in the background. It needs only a hot grill and a few minutes of tossing. Try it the next time you want a Cambodian dish that feels light but still full of flavor.

Green Mango Salad with Dried Fish

5.0 from 1 vote

Course: SaladCuisine: CambodianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

177

kcal

Total time

minutes

This Cambodian salad balances sour green mango, savory dried fish, and a punchy lime-chili dressing. It is a quick, no-cook salad aside from grilling the fish.

Ingredients

1/2 salty dried snakehead fish *ngiet trey tok*, soaked in cold water, rinsed and drained
1 tablespoon fresh lime juice
1/2 tablespoon sugar
4 hot chili pepper, minced (option)
1/2 tablespoon fish sauce
2 large green mango, peeled and julienne
A handful of fresh herbs or just chopped mint leaves

Directions

Cook dried fish on low heat grill. When fish cooked, removed bones and breaks fish meat to small chunks, set a side.
In a small bowl mix lime juice with sugar, pepper and fish sauce, mix well and set a side.
In a large bowl, mix green mango with dried fish and fresh herbs, pour prepared lime sauce over, mix well.