Papaya Salad with Grilled Salmon
Ancient fruit papaya is one of Khmer favorite fruits that rich with vitamins A, C and potassium. Khmer people love both ripe and green papaya, and many Khmer recipes such as this delicious grilled fish with papaya salad came from Khmer people in Kampuchea Krom. Shredded green papaya with fresh herbs, grilled salmon and fish sauce dipping sauce is very easy to cook. Back home, our people uses mostly grilled *trey naing* Asian catfish or *trey toke* snakefish head for this authentic Khmer country recipe. Do you know that meat tenderize made with papain, an enzyme extracted from green papaya skins.
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|1 lb (450 gram) of fillet salmon, basa, catfish, or your choice|
|1/4 teaspoon of salt|
|1/4 teaspoon of black pepper|
|1 medium green papaya, peeled, removed seeds and shredded ( approx 6 cups shredded papaya)|
|A handful chopped fresh mint|
|1/4 cup of sweet fish sauce ( see recipe)|
|3 hot chili peppers or to your taste, chopped (option)|
Directions to make Papaya Salad with Grilled Salmon
- Sprinkles salt and black pepper on fillet salmon, cook salmon on hot grill till it golden brown, breaks fish to small chunks.
- In a large serving plate or bowl, put shredded papaya with mint and grilled fish together. Pour ¼ cup sweet fish sauce on top and add chili pepper before serve.
- Note: You can substitute any kind of fish your choices, most Khmer prefers green papaya salad with grilled snakehead fish*trey tok*, catfish or basa or Asian cat-fish*trey naing* and shrimp paste sauce*tirk kapik*.
Related Recipe: Star Fruit Salad
Serving Size: 2
Calories Per Serving: 514