Cambodian Larb or Cambodian Fish Salad
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.
|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 of saw leaves thinly sliced|
|1/2 cup of cilantro chopped to small pieces|
|1/2 cup of 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 of knorr chicken powder|
|3 Tablespoon of roasted rice powder (if you make khmer plear trey don’t need to put roasted rice)|
|1 cup of 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 to make Cambodian Larb or Cambodian Fish Salad
- 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
Note: fish salad you need to make it right away or need to keep cool in the fridge when serve.
Thank you and enjoy it.
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Serving Size: 2
Calories Per Serving: 1138