Khmer Fish Mango Salad recipe

Overhead view of Khmer fish mango salad with green mango, flaked fish, herbs, and peanuts in a bowl. — Crisp green mango and flaked fish tossed with a sour-salty Cambodian dressing.

5.0 from 1 vote

This Khmer fish mango salad pairs crisp, tart green mango with flaked cooked fish and a dressing that hits sour, salty, sweet, and spicy notes all at once. It is a refreshing plate that comes together quickly, especially if you already have cooked fish on hand.

The salad is light but satisfying, and it works just as well as a starter or a side next to grilled meats. Fresh herbs and crushed peanuts go on at the end, so every spoonful keeps some crunch and brightness.

What You Need

The backbone of this salad is unripe green mango. Look for a firm, hard mango that shreds into crisp strips rather than soft ones. The fish should be cooked before it goes into the bowl, and any firm white fish works well. Shallot, garlic, and Thai chilies build the aromatic base, while palm sugar, fish sauce, and lime juice make the dressing. Fresh mint or cilantro and crushed peanuts finish the salad.

Equipment

Chef’s knife: To cut the green mango into small pieces and mince the shallot, garlic, and chilies.
Cutting board: To prepare the mango and aromatics safely.
Small pot or saucepan: To cook the fish before flaking it.
Mixing bowl: To combine the mango, fish, dressing, and aromatics.
Measuring spoons: To measure the palm sugar, fish sauce, and lime juice.
Spoon or small spatula: To toss the salad gently without mashing the mango.

How to Make Khmer Fish Mango Salad

Step 1: Prepare the Mango and Aromatics

Cut the green mango into smaller pieces or shred it into thin strips, depending on how you like the texture. Mince the garlic and Thai chilies, and slice the shallot thinly. Chop the mint or cilantro and set it aside for garnish. Crush the peanuts roughly with the back of a knife or a small bowl.

Step 2: Cook and Flake the Fish

Clean the fish and cook it through. You can boil, steam, or pan-cook it until the flesh turns opaque and flakes easily. Let it cool slightly, then remove any skin and bones and flake the fish into bite-size pieces.

Step 3: Mix the Salad

In a large bowl, combine the mango, flaked fish, sliced shallot, minced garlic, and Thai chilies. Add the palm sugar, fish sauce, and lime juice. Start with 1 teaspoon of fish sauce and taste before adding more. Toss gently until everything is coated.

Step 4: Garnish and Serve

Top the salad with chopped mint or cilantro and crushed peanuts. Serve it right away, either on its own or alongside grilled fish, shrimp, dried shrimp, or Khmer sausage.

Cooking Tips

Use a firm, unripe mango. A ripe mango will turn soft and release too much juice, which makes the salad watery.
Start with 1 teaspoon of fish sauce, as the recipe suggests. Different brands vary in saltiness, and you can always add more at the table.
Flake the fish while it is still slightly warm. Warm fish absorbs the dressing a little better, but let it cool for a few minutes so it does not wilt the mango.
Add the peanuts and herbs just before serving so they stay crisp and fragrant.

How to Serve

This salad works as a light appetizer, a side dish, or part of a larger Cambodian meal. It pairs naturally with grilled fish, prawns, or Khmer sausage, as the supplied recipe suggests. A bowl of steamed jasmine rice on the side turns it into a simple lunch. For another fresh Cambodian salad idea, see the collection of Khmer salads on CambodiaRecipe.

Recipe Notes

The supplied recipe calls for “1 shredded green mango,” which can vary in size depending on what is available. A medium green mango, about 200–250 g, gives a good balance of mango to fish. Adjust the chilies to your heat tolerance; two Thai chilies give a noticeable kick but are not overwhelming.

Frequently Asked Questions

Can I make this salad ahead of time?

You can prepare the components ahead of time. Cook and flake the fish, cut the mango, and mix the dressing separately, then store everything in the refrigerator. Toss the salad and add the garnishes just before serving so the mango stays crisp and the peanuts do not go soft.

What kind of fish works best for this salad?

Any firm white fish that cooks and flakes easily works well. Cod, tilapia, catfish, or a firm snapper are practical choices. The supplied recipe does not name a specific fish, so choose what is fresh and available to you.

Is this salad gluten-free?

The core ingredients—fish, mango, shallot, garlic, chili, palm sugar, lime juice, herbs, and peanuts—are naturally gluten-free. However, fish sauce brands can differ, and some may contain gluten or additives. Check the label on your fish sauce if you need a confirmed gluten-free dish.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 1 day. The mango will soften and release liquid over time, so the salad is best eaten fresh. If you expect leftovers, keep the peanuts and herbs separate and add them only to the portion you are eating.

Final Thoughts

Khmer fish mango salad is a useful recipe to have when you want something bright and fast that still feels like a real meal. The contrast between the crisp mango, savory fish, and punchy dressing is what makes it work, and the peanuts and herbs on top bring it all together. Serve it with grilled fish or shrimp, or eat it on its own with rice, and adjust the fish sauce and chilies to your own taste.