Green Mango Salad with Dried Fish

Green Mango Salad with Dried Fish is a delicious and straightforward Khmer dish that brings together the flavors of spicy green mango, salty dried fish, and fresh herbs. This Khmer food staple is known for its simplicity, making it an easy and accessible recipe for home cooks. The primary ingredients needed for this dish are green mango and salty dried snakehead fish (ngiet trey tok), contributing to the unique and vibrant flavors of Khmer cuisine.

To prepare this appetizing salad, start by cooking the dried fish on a low-heat grill until fully cooked. After removing the bones, break the fish meat into small chunks and set it aside. In a small bowl, create a flavorful lime sauce by mixing fresh lime juice with sugar, minced hot chili peppers (optional), and fish sauce. This sauce adds a zesty and savory element to the dish.

In a large bowl, combine the julienned green mango with the prepared dried fish and fresh herbs, such as chopped mint leaves. The lime sauce is then poured over the mixture, creating a well-balanced blend of sweet, spicy, and salty flavors. Green Mango Salad with Dried Fish is typically served with rice, showcasing the versatility of the dish as both a standalone salad and a satisfying accompaniment to a rice-based meal. This dish exemplifies the Khmer preference for bold and diverse flavors, making it a beloved part of Khmer culinary traditions.

Ingredients

Directions to make Green Mango Salad with Dried Fish

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

Serve with rice.

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