Cambodian Green Mango Salad with Dried Fish, known in Khmer as Pleah Svay, is a vivid reflection of Cambodia’s rich culinary heritage, where balance, freshness, and contrast are the heart of every dish. This salad is more than just a refreshing bite; it’s a cultural expression steeped in tradition and local flavors.
In Cambodian cuisine, green mango serves as a key ingredient in many salads due to its bracing tartness and crisp texture, which awaken the appetite and offer cooling relief from the country’s tropical heat. Still unripe, the green mango is firm, crunchy, and assertively tangy—perfect for pairing with bold ingredients like pungent fish sauce, fragrant herbs, and savory dried fish.
Dried fish is a staple protein throughout Cambodia, particularly in rural areas where preservation techniques like sun-drying and salting have long been used to store seafood. In this salad, dried catfish or snakehead is typically used. When crisped up in a hot pan, it becomes both chewy and brittle, bringing savory, umami-rich complexity with each bite. It’s a modest yet brilliant ingredient that speaks to the resourcefulness of Khmer cooking.
What truly elevates this dish is the dressing—an iconic Southeast Asian blend of lime juice, fish sauce, palm sugar, garlic, and chili. This quintessential flavor profile—sweet, sour, salty, and spicy—is foundational across Cambodian cuisine. The use of a mortar and pestle to crush the garlic and chili into a fragrant paste, along with the gradual incorporation of sugar and liquids, ensures a dressing that is aromatic and deeply layered in flavor.
Herbs also play an essential role. Roughly chopped mint and cilantro bring brightness and cooling notes that soften the sourness of the mango and complement the boldness of the fish. Crushed roasted peanuts, scattered on top, lend a nutty depth and crunchy contrast, further enriching the textural experience of the salad.
This dish is especially popular in domestic settings, enjoyed as an appetizer or side dish in larger family meals. It’s also a common offering among street food vendors, who might customize it with fresh shrimp, beef jerky, or even green papaya. What remains consistent, though, is the focus on freshness, bold contrast, and minimal cooking—a testament to traditional Khmer priorities of balance, lightness, and the celebration of local produce.
Like much of Cambodian cuisine, Pleah Svay reflects a harmonious blending of rural ingenuity and sensory sophistication. It’s a dish that invites adaptation, too. A vegetarian version might substitute the dried fish with crispy shallots and a splash of soy sauce, showing how modern cooks continue to honor tradition while catering to diverse preferences.
In essence, Cambodian Green Mango Salad with Dried Fish isn’t just a recipe—it’s a cultural mosaic. It captures the essence of Cambodia’s tropical terroir and centuries-old culinary wisdom, inviting anyone who tastes it into a vivid, refreshing, and deeply satisfying experience.
Cambodian Green Mango Salad with Dried Fish
Equipment
- Box grater or julienne peeler
- Mixing bowls
- Mortar and pestle or food processor
- Knife
- Small skillet
- Tongs or salad spoons
Ingredients
For the Salad Base:
- 2 cups green mango unripe, peeled and julienned (about 2 medium green mangoes)
- ⅓ cup dried fish crispy fried, shredded (such as dried catfish or snakehead)
- ¼ cup fresh cilantro leaves roughly chopped
- ¼ cup mint leaves roughly chopped
- 2 tablespoons roasted peanuts crushed
For the Dressing:
- 2 tablespoons fish sauce
- 2 tablespoons lime juice freshly squeezed
- 1 tablespoon palm sugar or brown sugar
- 1 small bird’s eye chili thinly sliced (optional, adjust to spice preference)
- 1 clove garlic minced
Instructions
- Prepare the Mango: Peel the green mangoes and use a julienne peeler or the coarse side of a box grater to shred them. Place the shredded mango into a mixing bowl.
- Crisp the Dried Fish: In a small skillet over medium heat (about 350°F / 175°C), dry-fry the dried fish until crispy and fragrant, about 5–7 minutes. Let it cool and shred into small pieces.
- Make the Dressing: In a mortar and pestle, pound the garlic and chili into a paste. Add palm sugar and mash until dissolved. Stir in the fish sauce and lime juice to combine. Alternatively, use a mini food processor to blend all dressing ingredients.
- Assemble the Salad: Add the crisped dried fish, cilantro, mint, and crushed peanuts to the shredded mango. Pour over the dressing and toss until evenly coated using salad tongs or clean hands.
- Taste and Adjust: Taste the salad and adjust seasoning—add more lime for acidity or sugar for sweetness per preference.
Notes
- To mellow the pungency of dried fish, soak in hot water for 10 minutes, drain, then dry before frying.
- Unripe mangoes are best when firm and deeply green. If slightly yellow, the result will be sweeter and less tart.
- Vegetarian Variation: Substitute dried fish with crispy fried shallots and a splash of soy sauce in the dressing.