Cambodian Fish Salad (Pleah Trey)

The Tonle Sap Great Lake is home to possibly the greatest variety of fish in Southeast Asia. As such, fish represents more than half of the protein most Cambodians consume. This dish is often served with rice.

Recipe author:
Her Royal Highness Princess Marie Ranariddh Norodom
Inside The Southeast Asian Kitchen
Reproduced courtesy of ArtpostAsia Pte Ltd

Publisher's Copyrighted Material
Category:  Main Course  - 


For 4 Serving(s)


  • 500 g catfish or other fresh fish fillets
  • 3 tbs lemon juice
  • 2 tsp sugar
  • 3 tbs fish sauce
  • 7 cloves garlic, peeled and pounded
  • 2 large shallots, peeled and pounded
  • 1 stalk lemongrass, thinly sliced
  • 1 head of lettuce, leaves separated and torn into wide strips
  • 200 g bean sprouts
  • 1 carrot, peeled and sliced
  • few mint leaves
  • 1 tsp crushed peanuts

Cambodian Fish Salad (Pleah Trey) Directions

  1. 1. Slice fish. Marinate with lemon juice, sugar and fish sauce for 20 minutes.
  2.  2. Drain the fish and boil the remaining marinade mixture with the pounded garlic and shallots for 5 minutes to create a sauce.
  3. Combine the fish with the lemongrass, lettuce, bean sprouts, sliced carrots, mint leaves and crushed peanuts. Toss in the sauce before serving
  4. This is a delightful salad. Though the marinade does lightly ‘cook’ the fish, I was aware that some would prefer more traditional cooking. I therefore experimented by dropping the fish into the simmering marinade for the final 2 minutes of cooking. The results were equally tasty and hopefully not too far from tradition