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This green mango salad with smoked fish recipe makes Cambodia’s nhoam svay trei chhae, an aromatic salad full of texture and flavour, thanks to the raw fruit and vegetables, crispy smoked fish, dried shrimp, crunchy peanuts, and a classic Cambodian dressing of fish sauce, lime juice, garlic, birds eye chillies, and palm sugar.
Ingredients: 50g clean sun-dried smoked fish (or small dried anchovy); 2pcs of green mango, shredded; 70g of shallot, finely sliced; 35g of ground roasted peanut; 2tbsp of sugar; 12 tbsp of toek trei bok; 2tbsp of dried shrimp (optional) and handful mixed green herb (mint, Khmer basil and fish wort)
Green apple, unripe cranberry or plum can be used in place of green mango.
Instructions: First, debone the smoked fish and break the meat into small pieces.
In a big bowl, add the shredded mango, sliced shallot, smoked fish, teok trei bok, sugar and mix together for. 2 minutes. Add in a handful of herbs, ground roasted peanuts and mix together for another minute. Serve with warm rice.
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