Cambodian Sour Fish Salad is a vibrant and refreshing dish that encapsulates the essence of Cambodian cuisine—a harmonious play of flavors and textures that reflect the country’s rich culinary heritage. Cambodia has a deep-rooted tradition of balancing the four fundamental flavors—sweet, salty, sour, and bitter—and this dish is a perfect representation of that balance. Inspired by the exotic aromas of bustling markets in cities like Phnom Penh and Siem Reap, this salad is both an homage to traditional cooking and a nod to modern versatility.
At the heart of this salad is the freshwater fish, a staple protein in the Cambodian diet due to the abundant rivers and central role of the Tonle Sap Lake in the country’s culture and economy. The use of sustainable white fish, such as tilapia or cod, ensures that the dish remains accessible while retaining its authenticity. Fish is gently poached until flaky, capturing a light and tender texture that pairs beautifully with the crisp vegetables and robust dressing.
The salad’s medley of fresh vegetables—thinly sliced cucumbers, julienned carrots, and finely sliced red onion—adds crunch and brightness, echoing the freshness of Cambodian produce. Meanwhile, the inclusion of chopped fresh herbs like mint and cilantro, two common elements in Southeast Asian cooking, brings a burst of aromatics and a garden-fresh character, lifting the dish to new heights. These elements combined create a vibrant, colorful palette on the plate, reflective of Cambodia’s lush landscapes and tropical ecosystem.
What truly sets this dish apart is the dressing, a signature sour and savory blend that exemplifies the Cambodian love for balancing contrasting flavors. The dressing’s foundation is fresh lime juice for tanginess, fish sauce for umami depth, and palm sugar for a subtle sweetness. A finely minced garlic clove and optional sliced red chili add warmth and complexity, while crushed roasted peanuts, sprinkled as a final garnish, bring a nutty richness and delightful texture.
Like many Cambodian dishes, this salad is quick and simple to assemble, making it an ideal recipe for busy home cooks who still want to explore global flavors. The specific preparation method, requiring only minimal cooking and light assembly, mirrors the resourceful and straightforward techniques seen in Cambodian households. While this recipe stays true to its roots, it also allows for some experimentation—substituting the fish with cooked chicken or tofu for a plant-based option ensures that it can cater to a variety of dietary preferences.
This Cambodian Sour Fish Salad isn’t just a delightful dish; it’s a cultural journey served in a bowl. The combination of local ingredients, traditional flavor profiles, and modern adaptability make it a celebration of Cambodia’s culinary finesse. Every bite of this salad hints at a story—of tropical waterways, bustling markets, and the timeless pursuit of flavor equilibrium. Whether served as a light lunch or a satisfying dinner, this salad will transport you to Cambodia, inviting you to experience the elegance and simplicity of its cuisine.
Cambodian Sour Fish Salad
Ingredients
Salad Ingredients
- 600 grams white fish fillets preferably sustainable fish like tilapia or cod
- 1 cup organic cucumber thinly sliced
- ½ cup red onion finely sliced
- ½ cup carrot julienned
- ¼ cup fresh mint leaves chopped
- ¼ cup fresh cilantro chopped
Dressing
- ¼ cup fresh lime juice about 4 limes
- 2 tablespoons (affiliate link)fish sauce or to taste
- 1 tablespoon palm sugar or brown sugar
- 2 tablespoons roasted peanuts crushed
- 1 clove garlic minced
- 1 small red chili sliced, optional
Instructions
- Begin by preparing the fish: poach the fish fillets in lightly salted water for about 10 minutes until cooked through. Remove from water and let cool slightly, then flake into bite-sized pieces.
- In a large bowl, combine the cucumber, red onion, carrot, mint, cilantro, and flaked fish.
- For the dressing, whisk together lime juice, fish sauce, palm sugar, garlic, and red chili until the sugar is dissolved.
- Pour the dressing over the salad and toss gently to combine. Taste and adjust seasoning if necessary.
- Serve the salad topped with crushed roasted peanuts.