Nhoam Svay Trei Ang (Palm Sugar Fish and Mango Salad)
This recipe comes from Somontha Ong, a chef who beautifully captures authentic Khmer flavors.
This recipe comes from Somontha Ong, a chef who beautifully captures authentic Khmer flavors.
- 2 garlic cloves minced
- 4 fillets (skin on)
- 2 tbs peanut oil
- 2 green mangoes (from asian food shops) shredded
- 1/2 bunch thai basil leaves picked, plus extra sprigs to serve
- 1/2 bunch mint leaves picked, plus extra leaves to serve
- 1/4 cup (35g) roasted chopped peanuts plus extra to serve
- thinly sliced red chilli and lime cheeks to serve
- 2 asian (red) eschalots finely chopped
- 2 long red chillies seeds removed, finely chopped
- 1 small red chilli thinly sliced
- 60 g finely grated palm sugar
- 1/3 cup (80ml) fish sauce
- 1/3 cup (80ml) lime juice (from about 4 limes)
- Carbohydrate 1.68143125 g
- Cholesterol 0 mg
- Fat 0.07075 g
- Fiber 0.305249998643994 g
- Protein 0.36249375 g
- Saturated Fat 0.009263125 g
- Serving Size 1 1 Serving (14g)
- Sodium 1.6675 mg
- Sugar 1.37618125135601 g
- Trans Fat 0.01974625 g
- Calories 8 calories
Step-by-step
- For the palm sugar dressing, combine all ingredients with 1 tbs salt flakes and 2/3 cup (160ml) warm water in a bowl, stirring until sugar and salt have dissolved. (The dressing will keep, covered and chilled, for 5 days.)
- Heat a chargrill pan or barbecue to medium-high heat. Dampen a piece of baking paper with water and place directly on grill. Make three 1cm-deep diagonal cuts into the skin side of each fish fillet.
- Rub fish in oil and grill for 3-4 minutes each side or until just cooked through. Set aside.
- To make the salad, toss mango, basil leaves, mint and peanuts in a bowl with 1/3 cup (80ml) palm sugar dressing.
- Place fish on a platter with salad. Scatter over sliced chilli and extra basil, mint and roasted peanuts.
- Serve with lime cheeks and remaining dressing on the side.
Nhoam Svay Trei Ang (Palm Sugar Fish and Mango Salad): A Taste of Cambodia
The vibrant flavors of Cambodia often evoke images of bustling markets, ancient temples, and the lush green countryside. One dish that perfectly encapsulates this sensory experience is Nhoam Svay Trei Ang, a palm sugar fish and mango salad. I first encountered this delightful dish during a recent trip to Siem Reap, a city steeped in history and culinary delights. The recipe I'm sharing today is a slight adaptation of a version I learned from a local chef, and it’s become a firm favorite in my own kitchen, a little taste of my travels that I can easily recreate at home.
The beauty of this salad lies in its simplicity and the unexpected harmony of its ingredients. The sweetness of the palm sugar dressing perfectly balances the savory fish and the refreshing tang of the mango. The fragrant herbs – basil and mint – add a layer of aromatic complexity, while the crunchy peanuts provide a satisfying textural contrast. I particularly love the slight char from grilling the fish; it adds a subtle smokiness that complements the other flavors beautifully.
Preparing this dish is a truly enjoyable process. The palm sugar dressing, a cornerstone of the recipe, is incredibly easy to make. Simply combine palm sugar, fish sauce, lime juice, and a touch of salt and water. The resulting dressing is rich, complex, and slightly sweet, with a hint of saltiness that cuts through the richness of the other ingredients. I often make a larger batch and store it in the refrigerator, ready to use for future meals. It's so versatile, and I've even been known to use it as a marinade for chicken or tofu.
Grilling the fish is another satisfying step in the process. The quick cooking time ensures the fish remains moist and flaky, and the diagonal cuts on the skin help it cook evenly and prevent it from curling. The slight char adds a wonderful depth of flavor to the fish, which is further enhanced by a quick rub of oil before grilling.
The final assembly of the salad is quick and easy. Simply toss the shredded mango, basil, mint, and peanuts with the palm sugar dressing. Arrange the grilled fish on a platter, top with the salad, and garnish with some extra herbs, chili, and lime cheeks. The vibrant colors of the ingredients – the deep orange of the mango, the bright green of the herbs, and the fiery red of the chili – are as appealing as the flavors.
Nhoam Svay Trei Ang is more than just a salad; it's a culinary journey. Each bite is a reminder of the vibrant culture and the incredible flavors of Cambodia. It's a dish that's both incredibly flavorful and remarkably easy to prepare, making it perfect for a weeknight meal or a special occasion. Whether you're a seasoned cook or a kitchen novice, I highly recommend giving this recipe a try. It's sure to become a new favorite in your repertoire.
Beyond the Recipe:
This recipe offers a fantastic opportunity to explore the world of Southeast Asian cuisine. The ingredients, easily sourced from Asian grocery stores, open up a world of possibilities. Experiment with different types of fish, add other vegetables like shredded carrots or bell peppers, or adjust the level of spiciness to your liking. The beauty of this dish is its adaptability; feel free to customize it to your taste and preferences. And don't forget the importance of using high-quality ingredients – the fresh herbs and ripe mango make all the difference.
The experience of making this salad reminded me of my time in Siem Reap, the bustling markets, the scent of exotic spices filling the air. Cooking this dish is a way to transport myself back to that moment, to relive the sights, sounds, and tastes of a truly magical place. I invite you to embark on your own culinary journey with this Cambodian delight and create your own treasured memories in your kitchen.
