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Cambodian hot 'n' sour fish salad


  • Rub the fish all over with oil and cook on a preheated, very hot ridged grill (or BBQ or in a pan) until crusty on both sides, sprinkling with lime juice towards the end.
  • To make the dressing, whisk the chillies and garlic with the fish sauce, a slurp of oil, the juice of 1-2 limes and the sugar until dissolved. Check for sweetness.
  • Then toss the pineapple, coriander, mint, spring onions, carrot and shallots with dressing to taste.
  • To serve, arrange the fish on individual plates, mound the salad on top and sprinkle a little more dressing over and around.


  • 600 gm fish fillets
  • vegetable oil
  • 3 limes
  • 3 small red chillies, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tbsp Asian fish sauce
  • 1 tspn finely shaved palm (or soft brown) sugar
  • ½ cup fresh pineapple wedges
  • 1 cup fresh coriander sprigs
  • 1 cup fresh mint leaves
  • 4 spring (green) onions, finely sliced
  • 1 carrot, julienned
  • 3 large shallots, finely sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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