Cambodian Grilled Squid Salad is a culinary creation that brings together the vibrant and diverse flavors of coastal Cambodia in a single, refreshing dish. Rooted in the traditions of Southeast Asian cuisine, this salad embodies the Cambodian ethos of freshness, balance, and an appreciation for natural ingredients. With its harmonious blend of grilled seafood, aromatic herbs, and tangy dressing, this dish serves as a delightful representation of Cambodia’s rich cultural and culinary heritage.
Cambodia, a country with a deep connection to its waterways and coastline, boasts an abundance of fresh seafood. Squid, in particular, holds a special place in Cambodian cuisine, often featured in dishes ranging from grilled street food snacks to more sophisticated salads and soups. The preparation of squid in this recipe reflects the Cambodian tradition of grilling seafood to enhance its flavor and texture. The lightly charred squid rings not only bring a smoky depth to the dish but also provide a tender, juicy centerpiece that pairs effortlessly with the fresh vegetables and herbs.
One of the hallmarks of Cambodian cuisine is its ability to strike a delicate balance between sweet, sour, salty, and spicy flavors. This balance is on full display in the salad dressing, which combines fish sauce, lime juice, sugar, and chili flakes. Fish sauce, a staple of Cambodian cooking, imparts a savory umami flavor, while freshly squeezed lime juice brings brightness and acidity. The addition of sugar mellows the tanginess, and chili flakes add just the right amount of heat, making the dressing a well-rounded and invigorating component of the dish.
The inclusion of fresh herbs like mint and cilantro is another nod to the Cambodian culinary tradition. These herbs lend the salad an aromatic freshness that complements the smoky grilled squid and zesty dressing. The medley of thinly sliced cucumber, julienned carrots, and red onions adds a crisp texture, ensuring that every bite is as satisfying as it is flavorful. Together, these ingredients create a dish that is light, nourishing, and visually appealing—a true feast for the senses.
Cambodian Grilled Squid Salad is more than just a meal; it is a celebration of the country’s vibrant food culture and deep ties to its natural resources. Often enjoyed as a lunch or dinner option, this salad is perfect for warm-weather days, as its refreshing flavors and light textures provide a welcome reprieve from the heat. It also captures the spirit of communal dining that is so essential to Cambodian culture, as family and friends gather to enjoy shared plates brimming with bold flavors.
Ultimately, this salad is a tribute to the Cambodian coastline and the ingenuity of its people, who have mastered the art of turning simple, fresh ingredients into dishes that are both extraordinary and deeply satisfying. Whether enjoyed in the bustling streets of Phnom Penh or recreated in your own kitchen, Cambodian Grilled Squid Salad is sure to transport your taste buds to the heart of Southeast Asia.
Cambodian Grilled Squid Salad
Ingredients
Squid preparation
- 500 grams fresh squid cleaned and cut into rings
- 2 cloves garlic minced
- 1 tablespoon (affiliate link)fish sauce
- 1 tablespoon lime juice freshly squeezed
Salad dressing
- 2 tablespoons lime juice freshly squeezed
- 1 tablespoon (affiliate link)sugar
- 1 ½ tablespoons (affiliate link)fish sauce
- 1 teaspoon chili flakes adjust to taste
Salad assembly
- 1 cup cucumber sliced thinly
- 1 large carrot julienned
- 1 small red onion sliced thinly
- ½ cup fresh mint leaves roughly chopped
- ½ cup fresh cilantro leaves roughly chopped
Instructions
- Prepare the Squid. In a medium bowl, mix the cleaned squid rings with minced garlic, 1 tablespoon of fish sauce, and 1 tablespoon of lime juice. Set aside to marinate for 10 minutes.
- Prepare the Grill. Preheat your grill to medium-high heat, approximately 200°C (400°F).
- Grill the Squid. Grill the marinated squid for about 3-4 minutes per side or until the squid is opaque and slightly charred. Remove from the grill and let it cool slightly.
- Make the Dressing. In a small bowl, whisk together 2 tablespoons of lime juice, sugar, 1 1/2 tablespoons of fish sauce, and chili flakes until the sugar is dissolved.
- Assemble the Salad. In a large mixing bowl, combine the grilled squid, cucumber, carrot, red onion, mint leaves, and cilantro leaves.
- Dress the Salad. Pour the dressing over the salad and toss gently to combine all ingredients.