Can I bake the fish instead of grilling?
Yes, you can bake the fish at 400°F (200°C) for 12-15 minutes, or until cooked through and flaky.
DINNER
Cambodian Grilled Fish with Green Mango Salad
This vibrant Cambodian dish features flaky grilled fish marinated in a fragrant lemongrass paste, served alongside a refreshing green mango salad. The combination of savory, sour, and spicy flavors creates a truly authentic and delightful meal.
HOW TO MAKE IT
Let's cook.
01
Prepare the marinade: In a mortar and pestle or small food processor, combine the sliced lemongrass, minced garlic, 1 tablespoon fish sauce, and 1/2 teaspoon turmeric powder. Pound or process until a coarse paste forms.
02
Marinate the fish: Pat the fish fillets dry. Rub the lemongrass paste evenly over both sides of the fish. Let marinate at room temperature for 15 minutes.
03
Prepare the green mango salad: In a medium bowl, combine the julienned green mango, chopped mint leaves, chopped cilantro, sliced red chili (if using), 1 tablespoon lime juice, and 1/2 teaspoon sugar. Toss gently to combine.
04
Grill the fish: Heat 1 tablespoon vegetable oil in a grill pan or outdoor grill over medium-high heat. Once hot, place the marinated fish fillets on the grill. Cook for 4-6 minutes per side, or until the fish is opaque and flakes easily with a fork.
05
Serve: Carefully transfer the grilled fish to serving plates. Top each fillet with a generous portion of the green mango salad. Serve immediately.
About This Recipe
This vibrant Cambodian dish features flaky grilled fish marinated in a fragrant lemongrass paste, served alongside a refreshing green mango salad. The combination of savory, sour, and spicy flavors creates a truly authentic and delightful meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, toast a small amount of crushed peanuts or cashews and sprinkle over the salad just before serving. Adjust the amount of chili to your preferred spice level.
Easy Substitutions
If green mango is unavailable, use unripe papaya or a firm, tart apple. For the fish, any firm white fish like snapper or mahi-mahi works well. If you don't have fresh lemongrass, you can use 1 teaspoon of lemongrass paste from a jar.
Storage & Reheating
Leftover grilled fish and salad should be stored separately in airtight containers in the refrigerator for up to 1 day. The salad is best enjoyed fresh.
Serving Suggestions
Serve this dish with steamed jasmine rice to soak up the delicious flavors. A side of blanched green beans or stir-fried morning glory would also complement the meal beautifully. For a light lunch, you can serve the fish and salad in lettuce cups.
Common Mistakes
Overcooking the fish: This will result in dry, tough fish. Cook until just opaque and flaky. Not patting the fish dry: Excess moisture can prevent a good sear and flavor absorption. Over-processing the lemongrass paste: A coarse texture is desired, not a smooth puree. Dressing the salad too early: The lime juice can soften the mango too much if left to sit for a long time. Dress just before serving.
Frequently Asked Questions
What if I can't find green mango?
Unripe papaya or a firm, tart apple can be used as a substitute for the green mango, though the flavor profile will be slightly different.
Can I prepare the marinade ahead of time?
Yes, the lemongrass paste can be made up to 2 days in advance and stored in an airtight container in the refrigerator.
MORE TO KNOW
The key to this recipe's authentic Cambodian flavor lies in the fresh lemongrass paste. Pounding the lemongrass and garlic in a mortar and pestle releases their essential oils more effectively than simply mincing, resulting in a more aromatic and flavorful marinade. If using a food processor, pulse until a textured paste forms, avoiding over-processing into a smooth puree. The green mango provides a crucial tartness that balances the richness of the fish and the aromatic marinade, a hallmark of Cambodian cuisine.
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