Name: Squid and Mango Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 1/2 lb (225 gram) of fillet basa, catfish or salmon; 3 star fruit; 1/4 cup of white vinegar; 1 tablespoon of sugar; 1/2 teaspoon of salt; 1/2 teaspoon of fish sauce; 1 yellow onion, sliced thin; 2 oz (56 gram) of large size dried shrimp , soaked in warm water, drained; 1 cup of chopped mix herbs; cilantro, mint, and sweet basil leaves; 1/2 cup of unsalted roasted peanut; 1 hot chili pepper, slice (option)

Squid and Mango Salad

Squid and Mango Salad is a delicious Cambodian country dish, perfect for serving as an appetizer during mahope sar or as a main dish with rice. Known for its tender and tasty meat, squid, or calamari, requires precise cooking to avoid becoming chewy. The importance of checking the freshness of seafood is emphasized, with the advice to smell it for a mild odor, as a strong smell indicates that it may not be fresh.

The ingredients for this flavorful dish include fillet basa, catfish, or salmon, star fruit, white vinegar, sugar, salt, fish sauce, yellow onion, large dried shrimp, a mix of herbs (cilantro, mint, and sweet basil leaves), unsalted roasted peanuts, and optional hot chili pepper. To prepare, the squid is washed with cold water, and any clear tough rim and stomach are removed before being cut into bite-sized pieces. The squid is then boiled briefly in salted water, ensuring not to overcook it and maintaining its tender texture.

In a large bowl, the boiled squid is combined with mango, bell pepper, sweet onion, and the fresh herb mixture. The dish is further enhanced with a sweet fish sauce, creating a harmonious blend of flavors. Roasted peanuts are sprinkled on top before serving. This Squid and Mango Salad offers a delightful combination of textures and tastes, showcasing the culinary diversity of Cambodian country food. Whether enjoyed as an appetizer or a main course, this dish reflects the vibrant and delicious offerings of Cambodian cuisine.

Ingredients

1/2 lb (225 gram) of fillet basa, catfish or salmon
3 star fruit
1/4 cup of white vinegar
1 tablespoon of sugar
1/2 teaspoon of salt
1/2 teaspoon of fish sauce
1 yellow onion, sliced thin
2 oz (56 gram) of large size dried shrimp , soaked in warm water, drained
1 cup of chopped mix herbs; cilantro, mint, and sweet basil leaves
1/2 cup of unsalted roasted peanut
1 hot chili pepper, slice (option)

Directions to make Squid and Mango Salad

Washed squid with cold water, removed clear tough rim and stomach from squid tubes, rinsed, slightly cut crisscross on squid body(option) before cut squid to bite sizes.
Boiled water and salt in a small pot, add squid when water bubbling, stirs couple the times before pour squid in a colander to drained. Do not over cook squid.
In a large bowl, mix mango with bell pepper, sweet onion, boiled squid and fresh herbs. Pour sweet fish sauce over, stirs well. Top with roasted peanut before serve.

Serve as *mahope sar* appetizer or with rice.

Related Recipe: Star Fruit Salad