Cambodian Crispy Fish Salad
Cambodian Crispy Fish Salad
Recipe only
Cambodian cuisine is similar to other nations in southeast Asia, but most defiantly have their own distinct flavor and twist to the ingredients found in this area of the world. more often called Khmer cuisine, It uses a lot of garlic and is not as spicy as its neighbors Thailand.
INGREDIENTS
DRESSING
1 fresh lemongrass stalk, trimmed, white part only, chopped
4 small red chilies, seeded
2 garlic cloves, chopped
1 tablespoon fish sauce
2 tablespoons, fresh lime juice
2 teaspoons palm sugar
1/2 teaspoon turmeric powder
RECIPE
300 g fresh, firm white fish fillets
1 tablespoon sea salt
oil for deep-frying
3 fresh medium tomatoes, cut into wedges
2 Asian shallots, thinly sliced
1 small red onion,sliced into wedges
1/2 cup fresh coriander leaves
20 fresh mint leaves
2 tablespoons roasted peanuts, chopped
METHOD
1. First, make the dressing by processing the lemongrass, chilies and garlic to a paste. Use a pestle and mortar or a food processor. In a glass bowl add the paste, fish sauce, lime juice, palm sugar and turmeric. Mix all together until the sugar has dissolved.
2. St an oven to 180 C. Make sure the fish is dry, then toss then in the sea salt. On an oven tray, bake the fillets for 20 minutes. Take out and cool. When the fish is cool, place in a food processor and process until the fish looks like large breadcrumbs.
3. Pour oil into a wok and heat to high. You can test the oil by dropping a small piece into the wok and if it sizzles straight away it is hot enough. Now, drop a good handful of the fish mixture into the oil. Cook until crisp, stirring for about 50 seconds. Remove with a slotted spoon and drain on kitchen paper. Repeat with the rest of the fish.
4. In a bowl, add the tomatoes, shallots, red onion, coriander, mint, and the peanuts with half of the dressing. Place this mixture on a plate or into bowls. Top the salad with the crispy fish and only add the rest of the dressing when serving or the fish will go soft and not be crispy.
Cambodian cuisine is similar to other nations in southeast Asia, but most defiantly have their own distinct flavor and twist to the ingredients found in this area of the world. more often called Khmer cuisine, It uses a lot of garlic and is not as spicy as its neighbors Thailand.
INGREDIENTS
DRESSING
1 fresh lemongrass stalk, trimmed, white part only, chopped
4 small red chilies, seeded
2 garlic cloves, chopped
1 tablespoon fish sauce
2 tablespoons, fresh lime juice
2 teaspoons palm sugar
1/2 teaspoon turmeric powder
RECIPE
300 g fresh, firm white fish fillets
1 tablespoon sea salt
oil for deep-frying
3 fresh medium tomatoes, cut into wedges
2 Asian shallots, thinly sliced
1 small red onion,sliced into wedges
1/2 cup fresh coriander leaves
20 fresh mint leaves
2 tablespoons roasted peanuts, chopped
METHOD
1. First, make the dressing by processing the lemongrass, chilies and garlic to a paste. Use a pestle and mortar or a food processor. In a glass bowl add the paste, fish sauce, lime juice, palm sugar and turmeric. Mix all together until the sugar has dissolved.
2. St an oven to 180 C. Make sure the fish is dry, then toss then in the sea salt. On an oven tray, bake the fillets for 20 minutes. Take out and cool. When the fish is cool, place in a food processor and process until the fish looks like large breadcrumbs.
3. Pour oil into a wok and heat to high. You can test the oil by dropping a small piece into the wok and if it sizzles straight away it is hot enough. Now, drop a good handful of the fish mixture into the oil. Cook until crisp, stirring for about 50 seconds. Remove with a slotted spoon and drain on kitchen paper. Repeat with the rest of the fish.
4. In a bowl, add the tomatoes, shallots, red onion, coriander, mint, and the peanuts with half of the dressing. Place this mixture on a plate or into bowls. Top the salad with the crispy fish and only add the rest of the dressing when serving or the fish will go soft and not be crispy.
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