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Khmer Fish Salad

VIEWS 1671

Energy (kcal) - 160

Protein (g) - 13

Carbohydrate (g) - 20

Fat (g) - 4

Khyati's Health-O-Meter Says:

Khmer is low in saturated fat, high in manganese ,vitamin A and vitamin C. The sprouts make it high in protein and vegetables make in high in fibre and minerals.


  • Fish fillet, finely sliced - 50 g
  • White cabbage, finely sliced  - 15 g
  • Purple cabbage, finely sliced - 15 g
  • Lettuce, finely sliced - 15 g
  • Cucumber , finely shredded - 1/4 no
  • Green capsicum, finely sliced  - 30 g
  • Carrot, finely shredded - 15 g
  • Shallots, finely sliced - 50 g
  • Beans, very finely sliced - 15 g
  • Bean sprouts - 1 small handful
  • Mint leaves - 1 small handful
  • Thai basil leaves - 1 small handful
  • Honey - ½ tsp
  • Fish sauce(low sodium) - 1 tsp 
For Lime marinade:
  • Coriander paste - 1 tsp 
  • Lemongrass, chopped - 15 g
  • Lime - 1/4 piece or 1 tsp 
For Garnish:
  • Unsalted peanuts, roasted, crushed - 10 g
  • Red chillies, sliced - 2 nos. 

Step 1 Combine the lime marinade ingredients in a mixing bowl with a pinch of sea salt. Stir until the salt has dissulved. Step 2 Add the fish and leave to cure for 10 minutes. Squeeze all the lime marinade out of the fish and reserve. Step 3 Combine all the vegetables, bean sprouts and herbs in a large salad bowl. Step 4 Add the fish to the salad, along with the honey, fish sauce and the remaining lime marinade, and mix well. Garnish with peanuts and chillies and serve.

Khmer Fish Salad - BY KHYATI RUPANI

10 FEB 2018
VIEWS 1671


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