This Cambodian Silver Fish Salad recipe is like any Khmer Mum you need to make sure to adjust the salt to your taste if it too much salt it won’t get sour and if not enough Mum will be spoil. What I do is I often take a taste for the saltiness before I put it in the jar.
Khmer Silver Fish Mum
This Cambodian Silver Fish Salad recipe is like any Khmer Mum you need to make sure to adjust the salt to your taste if it too much salt it won’t get sour and if not enough Mum will be spoil. What I do is I often take a taste for the saltiness before I put it in the jar.
2
servings30
minutes30
minutes709
kcal1
hourIngredients
1 bag 1 tiny silver fish or tiny shrimps
1/3 cup 1/3 minced Galangal
1/3 cup 1/3 roasted rice
2 tablespoon 2 salt use American measuring spoon (do adjust the salt)
2 cups 2 shredded green papaya
1 cup 1 shredded carrot
1 teaspoon 1 tamarind powder
Directions
- Mix everything well together put it into a clean jar and let it sits for a week, I keep it outside for 1 day then I keep it in the fridge for later use. It will sour fast depend on where you live with warm weather.
- When ready to serve add minced garlic, minced chilies, lime juice and assorted herbs serve with green fresh vegetable.
Recipe Video
Notes
- Serve with rice.
Nutrition Facts
- Total number of serves: 2
- Calories: 709kcal
- Carbohydrates: 66g
- Protein: 32g
- Fat: 39g
- Saturated Fat: 8g
- Cholesterol: 100mg
- Sodium: 864mg
- Fiber: 7g
- Sugar: 15g
