Cambodian Star Fruit Salad with Fish and Herbs
Star fruit is one of those fruits that looks almost too beautiful to eat. In Cambodia, it is also a favorite salad ingredient. Its crisp, juicy slices soak up dressing without turning soft, and its gentle tartness wakes up every other ingredient in the bowl.
This salad pairs star fruit with tender flaked fish, chewy dried shrimp, and a pile of fresh herbs. The dressing is sharp, lightly sweet, and savory all at once. It comes together quickly, and the mix of textures makes it feel special without being complicated.
What You Need
The ingredients for this salad are simple, but each one has a job. Star fruit gives the salad its crisp backbone and sour edge. Basa, catfish, or salmon adds soft, savory flakes. Dried shrimp brings a deep seafood flavor, while roasted peanuts add crunch.
Fresh herbs are not a garnish here. Cilantro, mint, and sweet basil are mixed right through the salad, so every bite tastes bright and green. A little vinegar, sugar, salt, and fish sauce make a quick dressing that ties everything together. If you like heat, a sliced hot chili pepper on top adds a clean, sharp kick.
Equipment
- Chef’s knife: To trim the star fruit edges and slice the fruit, onion, and chili pepper.
- Cutting board: To safely prepare the star fruit, onion, and herbs.
- Measuring cups and spoons: To measure the vinegar, sugar, salt, and fish sauce for the dressing.
- Large mixing bowl: To toss the star fruit, onion, dried shrimp, herbs, and dressing together.
- Small bowl: To soak the dried shrimp in warm water before draining.
- Fork: To break the cooked fish into bite-size chunks.
- Serving plate: To arrange the salad and top it with fish, peanuts, and chili.
How to Make Cambodian Star Fruit Salad
Step 1: Cook and Flake the Fish
Boil or grill the fish until it is tender and cooked through. Transfer it to a plate and let it cool slightly. Use a fork to break the fish into bite-size chunks, then set it aside.
Step 2: Prepare the Star Fruit and Onion
Trim the greenish edges off the star fruit tips. Slice the fruit thinly and remove any seeds. Thinly slice the yellow onion as well. Set both aside.
Step 3: Soak the Dried Shrimp
Place the dried shrimp in a small bowl and cover them with warm water. Let them soak until slightly softened, then drain well.
Step 4: Make the Dressing and Toss the Salad
In a large bowl, mix the white vinegar, sugar, salt, and fish sauce together until the sugar and salt dissolve. Add the sliced onion, drained dried shrimp, and star fruit. Toss well.
Add the chopped cilantro, mint, and sweet basil. Mix gently until the herbs are evenly distributed.
Step 5: Plate and Finish
Transfer the salad to a serving plate. Top it with the flaked fish, roasted peanuts, and sliced chili pepper if using. Serve right away.
Cooking Tips
Soak the dried shrimp briefly. A short soak in warm water softens them just enough to chew comfortably without washing away their flavor. Drain them well so the dressing does not become watery.
Do not overmix the herbs. Fold them in gently at the end. Pressing or crushing the leaves can make the salad look tired and bruise the herbs.
Taste the dressing before adding the star fruit. Star fruit can vary in sourness. Adjust the sugar or fish sauce a little at a time so the balance suits the fruit you are using.
How to Serve
This salad works well as a light lunch or as part of a larger Cambodian meal. Serve it with steamed jasmine rice, or pair it with a simple soup for a fuller spread. It also makes a refreshing side dish next to grilled meats.
If you enjoy fish-based Cambodian salads, you might also like our Cambodian fish salad recipe, which uses a similar mix of herbs and savory dressing.
Recipe Notes
Star fruit is the heart of this dish, and it is worth choosing fruit that feels firm and crisp. Very soft star fruit will lose its texture once tossed with the dressing.
If you are using fish sauce, check the label if you need a gluten-free version. Some brands add wheat, while others do not. The same applies to dried shrimp, which is a shellfish product and should be avoided by anyone with a shellfish allergy.
For another way to use star fruit in Cambodian cooking, try our sweet and sour star fruit soup. It shows how well the fruit works in warm, brothy dishes too.
Important Food Safety Note for Star Fruit
Star fruit is generally safe for most healthy people when eaten in normal amounts. However, it contains substances that can be harmful to people with kidney disease. Health authorities advise anyone with impaired kidney function to avoid star fruit and star fruit products. For more details, see this official food safety guidance on star fruit.
Frequently Asked Questions
Can I use a different fish?
Yes. The supplied recipe works with basa, catfish, or salmon. Any firm-fleshed fish that flakes easily after boiling or grilling can be used. Adjust the cooking time depending on the thickness of the fillet.
Can I make this salad ahead of time?
You can prepare the components ahead, but the salad is best assembled just before serving. Sliced star fruit and fresh herbs soften once dressed. If you need to prep ahead, keep the dressing, fruit, herbs, fish, and toppings separate and toss them together at the last minute.
Is this salad gluten-free?
It can be gluten-free if the fish sauce and dried shrimp you use do not contain gluten. Fish sauce is often gluten-free, but some brands add wheat. Check the label of the exact product you are using.
What does star fruit taste like?
Star fruit is crisp and juicy with a mild, tart flavor. Ripe fruit is slightly sweeter, while firmer, greener fruit is more sour. In this salad, the fruit stays crisp and provides a refreshing contrast to the soft fish and crunchy peanuts.
Final Thoughts
Cambodian star fruit salad is a good example of how a few simple ingredients can feel bright and complete. The fruit stays crisp, the fish stays soft, and the dressing brings everything together without hiding the fresh herbs. It is worth making when star fruit is in season and you want a salad that tastes a little different from the usual greens.
For more fresh ideas, explore our full collection of Cambodian salad recipes. You will find plenty of ways to mix herbs, dressings, and textures the Cambodian way.
Star Fruit Salad
4
servings20
minutes15
minutes248
kcal35
minutesStar fruit is sliced thin and tossed with onion, soaked dried shrimp, and a sharp-sweet dressing. The salad is topped with tender fish, peanuts, and chili for a mix of crisp, soft, and crunchy textures.
Ingredients
1/2 lb (225 gram) of fillet basa, catfish or salmon
3 star fruit
1/4 cup white vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon fish sauce
1 yellow onion, sliced thin
2 oz (56 gram) of large size dried shrimp , soaked in warm water, drained
1 cup chopped mix herbs; cilantro, mint, and sweet basil leaves
1/2 cup unsalted roasted peanut
1 hot chili pepper, slice (option)
Directions
- Boiled or grilled fish till tender. When fish cooked, use fork to breaks fish in to chunks and set a side.
- Trimmed off the greenish off the edge of star fruit tips, sliced thin, removed seeds and set a side.
- In a large bowl, mix vinegar with sugar, salt, fish sauce together, mix well, add onion, dried shrimp and star fruit, mix well, add fresh herbs and mix well.
- Put salad on a plate, top with grilled or boiled fish, roasted peanut and chili pepper.
Equipment
Chef’s KnifeCheck product details
Cutting boardCheck product details
Mixing BowlsCheck product details
Small bowlCheck product details
Spoon and Folk SetCheck product details
Dinner PlatesCheck product details
Nutrition Facts
- Serving Size: 2 g
- Total number of serves: 4
- Calories: 248kcal
- Fat: 10.3g
- Saturated Fat: 1.5g
- Cholesterol: 184mg
- Sodium: 881mg
- Potassium: 556mg
- Carbohydrates: 14.2g
- Net Carbs: 9.8g
- Fiber: 4.4g
- Sugar: 7.5g
- Protein: 26.9g
- Vitamin A: 24.4mcg
- Vitamin C: 43.3mg
- Calcium: 106mg
- Iron: 2mg
- Vitamin D: 0.5mcg
- Vitamin E: 0.6mg
- Vitamin K: 26.6mcg
- Thiamin: 0.2mg
- Riboflavin: 0.1mg
- Niacin: 4.6mg
- Vitamin B6: 0.3mg
- Vitamin B12: 0.5mcg
- Folate: 68.2mcg
- Pantothenic Acid: 0.8mg
- Phosphorus: 210mg
- Magnesium: 70mg
- Zinc: 1mg
- Selenium: 20.7mcg
- Copper: 0.3mg
- Manganese: 0.7mg
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