Green Mango Salad from the Chef at Park Hyatt Siem Reap
Recipe Type: Starter
Cuisine: Cambodian
Serves: 2
  • For the Green Mango Salad:
  • 160 gr Grilled White Fish Fillet of choice
  • 1 pinch of Salt
  • 1 pinch of Pepper
  • 160 gr Green Mango, julienned
  • 60 gr Carrot, julienned
  • 20 gr Roasted Cashews
  • 80 ml Khmer Dressing (see below)
  • 10 gr Basil
  • For the Khmer Dressing:
  • 50 gr Palm Sugar
  • 20 ml Gluten Free Fish sauce
  • 16 ml Lime juice
  • 40 ml Water
  • 1 pinch Salt
  • 1 pinch Pepper
  1. Season your fish fillets with salt and pepper, grill them until cooked and slice them.
  2. Clean, peel and julienne carrot and mango; thinly cut the basil.
  3. Prepare the Khmer dressing by cooking palm sugar and water until they get to a boil. Take off the stove and mix with fish sauce, salt, pepper and lime juice.
  4. To assemble the salad, combine all ingredients in a mixing bowl and toss it very well seasoning it with the dressing, herbs and roasted peanuts.
  5. Serve in a bowl and enjoy!
Recipe by Honest Cooking at