Green mango salad from the chef at park hyatt siem reap
Taste the vibrant flavors of a refreshing green mango salad inspired by the renowned chef at Park Hyatt Siem Reap. Perfect balance of sweet, tangy, and savory flavors.autéed coral trout.
Ingredients:
- 160 gr Grilled White Fish Fillet of choice
- 1 pinch of Salt
- 1 pinch of Pepper
- 160 gr Green Mango (julienned)
- 60 gr Carrot (julienned)
- 20 gr Roasted Cashews
- 80 ml Khmer Dressing (see below)
- 10 gr Basil
- 50 gr Palm Sugar
- 20 ml Gluten Free Fish sauce
- 16 ml Lime juice
- 40 ml Water
- 1 pinch Salt
- 1 pinch Pepper
Instructions:
- Add salt and pepper to your fish fillets, then cook them on the grill until they are done and cut them into slices.
- Start by washing and peeling the carrot and mango, then cutting them into thin strips along with the basil.
- Make the Khmer dressing by heating palm sugar and water until boiling. Remove from heat and stir in fish sauce, salt, pepper, and lime juice.
- Mix all the ingredients in a bowl and mix thoroughly with the dressing, herbs, and roasted peanuts to put together the salad.
- Present in a bowl and savor the dish!
Summary:
- Calories: 594 kcal
- Fat: 13 g
- Protein: 39 g
- Carbs: 88 g
- Potassium: 1246 mg
- Magnesium: 174 mg