Mango salad with fried fish (Nhoam Svay Trey Ang) is a traditional salad from Cambodia. At Meas Family Homestay, this salad is often on the menu for lunch, or as a side dish for dinner, and it is one of my favorite Cambodian dishes.
The mango salad is a fresh and flavorful dish typically made with green mango, also known as unripe mango, as the main ingredient. The salad is known for its perfect balance of sweet, sour, salty, and spicy flavors. Key ingredients usually include thinly sliced green mango, fresh herbs like basil and mint, chili peppers, fish sauce, and sometimes shrimp or dried shrimp for added flavor and texture.
Linda uses fried fish for this recipe, though you’ll also find other versions made with smoked or sun-dried fish, but that kind of fish is hard to find around Angk Ta Saom (the small village where Meas Homestay is located).
Notes
Linda uses Snakehead fish, but you can use any kind of white fish with firm meat, suitable for frying.
This recipe is usually made with green, unripe mango, which has a slightly sour taste, and which you julienne into long thin strips. Though at the day we were cooking, there weren’t any green mangos available, so we made it with almost-ripe mangos instead, and cut the mango into strips using a kitchen knife.
Read more about Meas Family Homestay in Takeo
Recipe: Cambodian Mango Salad with Fried Fish
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servingsThe mango salad is a fresh and flavorful dish typically made with green mango, also known as unripe mango, as the main ingredient. The salad is known for its perfect balance of sweet, sour, salty, and spicy flavors. Key ingredients usually include thinly sliced green mango, fresh herbs like basil and mint, chili peppers, fish sauce, and sometimes shrimp or dried shrimp for added flavor and texture.
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Ingredients
2 green (unripe) mangos (~ 1½ -2 cups julienned)
2 cloves garlic
1 small red onion ~ ½ cup, sliced
½ Thai chili (or as much/little as you can handle)
½ lb white fish suitable for frying
Oil for frying the fish
2 tablespoons fish sauce
½-1 teaspoon sugar
1 tablespoon chicken stock powder
⅓ cup sweet basil leaves and mint leaves
Directions
- Fry the fish until golden brown and crispy on the outside. Set aside to cool off.
- Julienne the mango and transfer the julienned mango to a large bowl.
- Chop the chili finely. Slice the onion and the garlic. Add chili, onion and garlic to the salad.
- Pluck the mint and basil leaves from the stalks and add the leaves to the salad.
- Add chicken stock, sugar and fish sauce to the salad. Mix well.
- Flake the fish into bite-sized pieces and add the pieces to the salad.
- Serve immediately.
Recipe Video
