Khmer Raw Fish Salad Recipe for Phlea Trei
This Khmer raw fish salad recipe for phlea trei makes a Cambodian ceviche traditionally made with a local firm white fish ‘cooked’ in citrus juice. Raw fish salads were eaten in ancient times and can now be found in various forms on the menus of Cambodia’s finest Cambodian restaurants. We use salmon for this dish, which is much-loved by Cambodians.
Servings: 2 Starter
- Juice of 3 limes
- Zest of 1 lime
- 1 tbsp fish sauce
- 1 tsp sugar
- ½ tsp salt
- 2 garlic clove finely diced
- 50 g lemongrass white end only, finely sliced
- 1 red birds eye chilli deseeded, finely sliced (optional)
- 1 purple shallot finely diced
- 50 g long bean finely sliced
- 1 tomato finely diced
- 2 tsp bean sprouts blanched
- 2 tsp peanuts peeled and crushed
- 200 g salmon sashimi quality, thinly sliced into strips
- 2 tbsp aromatic herbs such as coriander, mint and basil
In a mixing bowl, combine the lime juice, lime zest, fish sauce, sugar, salt, garlic, and kaffir lime leaves well until the sugar has dissolved. Try it and adjust to your taste. While the funkiness of the fish sauce, citrus of the lime, and perfume of the aromatics should dominate, the flavours should be balanced: if it’s too sour or too salty for you, add a little more sugar.
Add the shallots, beans, tomato, bean sprouts, peanuts, and salmon pieces to the mixing bowl and combine well with the dressing to ensure it is evenly distributed.
Arrange in large glasses, pour any leftover dressing over the salmon, then garnish with the aromatic herbs and serve immediately.
Calories: 282kcal | Carbohydrates: 31g | Protein: 25g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 55mg | Sodium: 1345mg | Potassium: 1079mg | Fiber: 5g | Sugar: 7g | Vitamin A: 878IU | Vitamin C: 84mg | Calcium: 113mg | Iron: 5mg