“In most Cambodian households this dish relies on the earthy flavors of fresh fish caught from the Mekong River, which are then sun-dried and smoked over an open flame,” writes Chanthy Yen, the chef at Touk and at Parliament Pub & Parlour in Montreal. Since we don’t have access to fish from Cambodia, we’ve adapted this recipe by using fresh halibut that is grilled and topped with a bright and citrusy dressing loaded with aromatics. This fragrant salad is a multisensory experience—every bite is infused with a different combination of crispy shallots, juicy citrus, fresh herbs, and tender, grilled fish. Yen has cooked around the world and across cuisines, but it took the pandemic for him to return to his roots—the Cambodian food he first learned from his remarkable grandmother. Read his story here.
Recipe information
Yield
4-6 servings
Ingredients
Halibut
1
1
Dressing
1
1
1
2
2
2
1
½
½
Salad and assembly
1
3
1
1
1
3
2
1
¼
¼
Need to make a substitution?
Preparation
Halibut
Step 1
Prepare a grill for medium-high heat. Rub halibut all over with oil, then season with salt. Grill, turning halfway through, until just cooked through, about 5 minutes total. Transfer to a plate.
Dressing
Step 2
Pound lemongrass, ginger, and galangal in a mortar and pestle to a paste. (Alternatively, you can pulse in a food processor.) Transfer to a small bowl and finely grate zest from limes into paste. Halve limes and squeeze in juice; mix well. Add fish sauce, oil, shrimp paste, salt, and pepper and mix again to combine.
Salad and assembly
Step 3
Gently toss pomelo, tomatoes, scallions, cilantro, mint, and cabbage in a large bowl to combine. Flake grilled halibut into bowl and add any accumulated juices on plate. Pour dressing over salad and gently toss to coat.
Step 4
Divide salad among plates. Top with shallots, chile, crispy fried onions, and puffed rice (if desired).