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Khmer green mango salad with crispy dried fish
Nhoam svay (ញាំស្វាយ): sour shredded green mango with crisp-fried dried fish, peanuts, mint and a lime-palm sugar dressing
Sharp enough to make you wince and then reach for more, nhoam svay is the salad sold from glass-fronted carts around Siem Reap's Old Market and packed for weekend picnics at the West Baray reservoir. Hard green mango is cut into fine strands and tossed with shallots, mint and a dressing of lime, fish sauce and palm sugar, then topped with crunchy roasted peanuts and flakes of salty dried fish fried until crisp. It is eaten as a snack on its own or as a fresh, sour side to grilled meat and rice. Many people dress it too early, which draws water out of the mango and leaves a limp, watery salad. Chef's tip: fry the dried fish slowly until it shatters, then crumble it over at the very last moment; for a vegetarian version, leave it out and use soy sauce in place of the fish sauce.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the salad
- 2 green (unripe) mangoesabout 600 g, hard and sour; peeled and cut into fine strips
- 2 shallotsvery thinly sliced
- 1 handful mint leaves
- 1 small handful coriander leaves
- 1 red bird's eye chillifinely chopped
For the dried fish
- 2 ⅛ oz dried salted fishsuch as dried snakehead or small dried fish fillets
- 3 tbsp vegetable oil
For the dressing
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 ½ tbsp palm sugargrated
- 1 garlic clovefinely chopped
To serve
- 1 ⅜ oz roasted peanutsroughly crushed
- 2 tbsp crispy fried shallots (optional)
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Method
0/7 doneStep 1: Soak 2 ⅛ oz dried salted fish in warm water for 5 minutes to remove some salt, then drain and pat completely dry. Tear or cut into small pieces, removing any bones.
5 minStep 2: Heat 3 tbsp vegetable oil in a small frying pan over a medium-low heat. Fry the fish for 4–5 minutes, stirring, until golden, crisp and cooked through, then drain on kitchen paper and cool.
5 minStep 3: Stir 1 ½ tbsp palm sugar into 2 tbsp lime juice and 2 tbsp fish sauce until dissolved, then add 1 garlic clove and 1 red bird's eye chilli. It should taste sour first, then salty, then sweet.
Step 4: Taste a strand of 2 green (unripe) mangoes. If it is very sour, add a little extra sugar to the dressing; if it is mild, add more lime.
Step 5: Just before eating, toss the mango with 2 shallots and the dressing in a large bowl, squeezing lightly with your hands for a few seconds so the flavours soak in.
Step 6: Add 1 handful mint leaves and 1 small handful coriander leaves and toss once more.
Step 7: Pile onto a plate, crumble over the crisp fish and scatter with 1 ⅜ oz roasted peanuts and 2 tbsp crispy fried shallots. Serve straight away.
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 9 g
- Carbs
- 22 g
- Fat
- 8 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does khmer green mango salad with crispy dried fish take?
- About 20 minutes in total: 15 minutes to prepare and 5 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of shallots?
- Half an onion per 2 shallots.
- What can I use instead of mint leaves?
- Fresh coriander, same amount.
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