Green mango is much loved in Cambodia and, after living here for so many months, I can barely imagine life without it. Crisp with a slightly sour flavour it makes a great palate cleanser after a heavy meal. And wedges of green mango dipped in a chilli, sugar and salt mix have become my standard travel snack on those 7 hour long bus trips to Phnom Penh. But my absolute favourite way to eat green mango is in the classic Cambodian recipe Nhoam Svay Tray Chaa-er (green mango salad with smoked fish).
Fish is omnipresent in Khmer cuisine. In this dish, the smoky flavour and subtle crunch of Cambodian smoked fish perfectly complements the tart sourness of shredded green mango. Throw in some lime juice, peanuts, fresh herbs and chilli and you have a combination of flavours and textures that’s to die for.
Cambodian smoked fish is difficult to find in other countries. But it doesn’t mean we have to miss out on this amazing flavor combination. Here I’ll show you how to recreate this special dish using ingredients you’ll readily find in your Asian supermarket so we can all enjoy this quintessential Cambodian recipe.