Trey Chean Chruoy Chek with Tangy Green Mango Salad

Name: Trey Chean Chruoy Chek with Tangy Green Mango Salad
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Cambodian
Ingredients: 2 pound firm white fish fillets; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 0.5 cup all-purpose flour; 2 cup cooking oil (for frying); 1 green mango (large, peeled, julienned); 1 English cucumber (julienned); 0.5 cup shredded carrots; 0.25 cup fresh cilantro (chopped); 0.25 cup fresh mint (chopped); 2 tablespoon fish sauce; 2 tablespoon fresh lime juice; 1 tablespoon granulated sugar; 1 red chili (small, thinly sliced)

Crispy fried fish fillets paired with a vibrant, tangy green mango and herb salad, creating a delightful balance of textures and flavors.

Prep: 25 min
Cook: 20 min
Total: 45 min
Servings: 4
Cuisine: Cambodian
Difficulty: Easy
Cost: $6.63/serving

Dietary

Nut-Free
Dairy-Free
Egg-Free
High-Protein

Ingredients

2 pound firm white fish fillets
0.5 teaspoon salt
0.25 teaspoon black pepper
0.5 cup all-purpose flour
2 cup cooking oil (for frying)
1 green mango (large, peeled, julienned)
1 English cucumber (julienned)
0.5 cup shredded carrots
0.25 cup fresh cilantro (chopped)
0.25 cup fresh mint (chopped)
2 tablespoon fish sauce
2 tablespoon fresh lime juice
1 tablespoon granulated sugar
1 red chili (small, thinly sliced)

Instructions

Pat the firm white fish fillets thoroughly dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Place the all-purpose flour in a shallow dish. Dredge each fish fillet lightly in the flour, shaking off any excess. This helps create a crisp crust.
In a large heavy-bottomed skillet or Dutch oven, heat 2 cups of cooking oil over medium-high heat to 350-375°F (175-190°C).
Carefully place 1-2 fish fillets into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes per side, or until golden brown and cooked through. The fish should flake easily with a fork. Transfer the cooked fish to a wire rack set over paper towels to drain excess oil. Repeat with remaining fish.
While the fish is frying, prepare the green mango salad. In a large bowl, combine the peeled and julienned green mango, julienned English cucumber, and shredded carrots.
In a small bowl, whisk together the fish sauce, fresh lime juice, 1 tablespoon granulated sugar, and thinly sliced red chili (if using). Pour the dressing over the mango salad ingredients.
Add the chopped fresh cilantro and chopped fresh mint to the salad. Toss gently to combine. Taste and adjust seasoning if needed (more lime for tang, sugar for sweetness, fish sauce for savory).
Serve the crispy fried fish immediately, topped with or alongside the tangy green mango salad.

Notes

If green mangoes are unavailable, a firm, unripe regular mango or even green papaya can be used as a substitute for a similar tangy crunch. This dish is best enjoyed fresh.

Nutrition (per serving)

Calories: 467
Protein: 51.9 g
Carbohydrates: 33.1 g
Fat: 15.5 g
Fiber: 2.3 g
Sodium: 1141 mg
Saturated Fat: 1.8 g
Sugar: 16 g
Cholesterol: 110 mg