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Khmer Fish Salad

VIEWS 2005

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.

INGREDIENTS:

  • 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. 

DIRECTIONS:
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.
  • Recipe Category:
  • Fish
    Recipe Title:

    Khmer Fish Salad

    Recipe Views:
    2005
    Recipe Type:
    Non Veg
    Recipe Kcal:
    160

    Energy
    (kcal)

    13

    Protein
    (g)

    20

    Carbohydrate
    (g)

    4

    Fat
    (g)

    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.

    INGREDIENTS:

    • 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. 

    DIRECTIONS:
    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.
    Recipe Title: Khmer Fish Salad
  • Recipe Category: Fish
  • Recipe Views: 2005
    Recipe Type: Non Veg
    Recipe Kcal:

    Energy 160 (kcal), Protein 13 (g), Carbohydrate 20 (g), fat 4 (g).





    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.

    INGREDIENTS:

    • 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. 

    DIRECTIONS:
    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.

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    Khmer Fish Salad - BY KHYATI RUPANI

    10 FEB 2018
    VIEWS 2005

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