Cambodian Larb or Cambodian Fish Salad
Cambodian Larb, also known as Cambodian Fish Salad, is a simple and enjoyable dish with origins in Laos, Cambodia, and Thailand. The recipe involves grilling or baking fish, such as salmon, catfish, or tilapia, with grilled catfish being the recommended choice. After removing the skin and bones, the fish is either cut into bite-sized pieces or shredded. The dish can be served either with sticky rice or presented in lettuce cups for a light and refreshing option.
The flavorful ingredients for the dish include shallots, garlic, saw leaves, cilantro, mint, lemongrass, kaffir lime leaves, Thai chilies, sugar, lemon juice, fish sauce, knorr chicken powder, roasted rice powder, bean sprouts, Thai round eggplant, long beans, and red bell pepper. The combination of these elements creates a harmonious balance of sour, salty, and spicy flavors, providing a satisfying taste experience.
To prepare Cambodian Larb, the grilled or baked fish is mixed with a pre-prepared bowl of shallots, garlic, fish sauce, lemongrass, chili, kaffir lime leaves, sugar, lemon juice, and chicken powder. Roasted rice powder is added if making Cambodian Larb, and the remaining ingredients are incorporated, allowing for adjustments to achieve the desired flavor. The dish offers versatility, as additional crunchy vegetables can be included based on personal preference.
It is important to note that Cambodian Fish Salad should be made right away or kept cool in the fridge when served. This precaution ensures the freshness and quality of the dish. Overall, Cambodian Larb provides a delightful combination of textures and tastes, making it a versatile and enjoyable addition to the culinary traditions of the region.
|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