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{ភ្លាត្} - Fish Salad with Lemongrass

Fish Salad with Lemongrass

ភ្លាត្រី - {Plea Trey}

In Cambodia 'Salad' means two different things 1 - Hnoum or 2 - Plea.

Both Hnoum and Plea usually have salty, sour and sweet flavors and contain at least two or more fresh vegetables. However, in 'Hnoum' the meat has to be cooked. On the other hand, both meat and vegetables in 'Plea' are raw. For instance, in 'Plea Trey' the fish is raw, but we use lime juice to ceviche it before the fish goes into the actual salad and is mixed with the rest of the ingredients.
'Plea Trey' is a very intricate dish because it takes a lot of effort chopping and slicing all the ingredients. This dish used to be chosen for special occasions or gatherings, but I rarely see this dish being served anymore... or if they do this dish it doesn't taste the way it used to because nowadays people want to save time and modernise their cooking by using mayonnaise to enrich the dish which is the opposite from what it should be. This is dish should be light and refreshing.

Ingredients - Serves 4 people
  • Fish fillet (thinly sliced): 500g
  • Lemongrass (thinly sliced): 8-10
  • Lime juice: 6
  • Kaffir lime leaves (thinly sliced): 5 big ones
  • Galangal (finely chopped): 20g
  • Mint pick and use leaves only: 100g
  • Garlic (thinly sliced): 5 cloves
  • Shallot (thinly sliced): 3 big ones
  • Salt: ½ teaspoon
  • Sugar: ½ table spoon
  • Fish sauce: ½ table spoon

Put thinly sliced fish in a medium side bowl and add 2/3 of the lime juice in and marinate well with the fish and keep a side for 15-20 minutes in a fridge or out. After 20 minutes, slightly hand squeeze the lime juice from the fish and put it in a new mixing bowl and add all the other ingredients in except the mint. Toss all the ingredients gently until evenly combined.

To serve: Place the salad on 4 plates evenly and sprinkle mint to garnish.

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