Ingredients
Scale
- 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
Instructions
- Season your fish fillets with salt and pepper, grill them until cooked and slice them.
- Clean, peel and julienne carrot and mango; thinly cut the basil.
- 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.
- 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.
- Serve in a bowl and enjoy!
- Category: Starter
- Cuisine: Cambodian