Khmer-Style Grilled Fish with Green Mango Dipping Sauce

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A beloved everyday Cambodian dish, this grilled fish is rubbed with a fragrant paste of lemongrass, turmeric, garlic, and kaffir lime, then cooked over hot coals until the skin chars and the flesh stays moist and flaky. It is served with a punchy green mango dipping sauce balanced with fish sauce, lime, palm sugar, and chilies for a bright, tangy contrast.

Nutrition Facts

Per serving (estimated)

• 315 kcalCalories
• 14 gFat
• 3 gSaturated Fat
• 14 gCarbs
• 2 gFiber
• 9 gSugar
• 32 gProtein
• 720 mgSodium
• 620 mgPotassium
• 95 mgCalcium
• 2 mgIron
• 18 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the fish and marinade

• 2 whole freshwater fish (snakehead or tilapia), about 1 lb each, gutted and scaled
• 4 stalks lemongrass, tender inner parts finely minced
• 6 cloves garlic, minced
• 3 shallots, thinly sliced
• 1 tablespoon ground turmeric
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar, grated
• 1 teaspoon freshly ground black pepper, 6 kaffir lime leaves (shredded), and 1 tablespoon vegetable oil

For the green mango dipping sauce

• 1 green (unripe) mango, peeled and julienned
• 4 tablespoons fish sauce
• 3 tablespoons fresh lime juice
• 1 tablespoon palm sugar, grated
• 3 cloves garlic, minced
• 2 red Thai chilies, thinly sliced
• 2 tablespoons warm water

Directions

1. Rinse the fish under cold running water and pat dry. Using a sharp knife, make 3 to 4 deep diagonal slashes on each side of each fish to help the marinade penetrate into the flesh.
2. In a large bowl, combine the lemongrass, garlic, shallots, turmeric, fish sauce, palm sugar, black pepper, kaffir lime leaves, and oil. Stir well to form a thick, fragrant paste.
3. Rub the marinade thoroughly over the fish, working it into the slashes and inside the cavity. Cover and refrigerate for 30 to 60 minutes to let the flavors develop.
4. While the fish marinates, prepare the dipping sauce by combining the julienned mango, fish sauce, lime juice, palm sugar, garlic, chilies, and water in a small bowl. Stir until the sugar dissolves, then set aside to let the flavors meld.
5. Light a charcoal grill and allow the coals to burn down to medium-high heat with a thin coating of white ash. If using a gas grill, preheat to medium-high and lightly oil the grates.
6. Place the fish on the grill and cook for 8 to 10 minutes per side, turning carefully with two wide spatulas, until the skin is crisp and lightly charred and the flesh at the thickest part flakes easily and turns opaque.
7. Transfer the grilled fish to a serving platter and let rest for 2 minutes. Serve hot with the green mango dipping sauce, steamed jasmine rice, and fresh raw vegetables such as cucumber spears and lettuce leaves on the side.

Cook’s Notes

• Snakehead fish (trey phtok) is the traditional choice, but tilapia, sea bass, or catfish all produce excellent results.
• Marinate the fish for at least 30 minutes but no more than 2 hours, as the aromatics can overpower the delicate flesh if left too long.
• Charcoal grilling delivers the most authentic smoky flavor, but a well-heated cast-iron grill pan on the stovetop works well in a pinch.
• Adjust the amount of chili in the dipping sauce to suit your heat preference, or remove the seeds for a milder version.
• Save the fish head and bones to simmer with tamarind and greens the next day for a quick Cambodian-style sour soup.

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