Ingredients
400g head of sanday fish
200g cucumber, hashed
200g banana blossom, horizontally sliced thinly
200g bean sprout
50g chi
20g galangal,burned and pounded finely
Dressing
3 tbsp water
1 tbsp fish sauce
1 tbsp vinegar
5 garlic cloves, burned
4 shallot, burned
2-3 chilies, burned
1/2 tbsp prahok
Method
Boil fish head until cooked when cool remove the fish into small pieces and set aside.
Quickly blanch bean sprout in boiling water then set a side. Remove chi from their stem, Wrap the prahok in a banana leaf and grill. Then dissolve the prahok in 2 tbsp hot water and strain. Keep the prahok stock as the dressing base, discard the rest.
For salad dressing, pound the burned garlic cloves, shallots, and chilies in clay mortar.Then add water sugar and vinegar into it, stir until well mixed then add prahok stock and stir again.
Place the combo vegetable and flesh fish in a large bowl then sprinkle the pounded gangland and blend well, next cover the dressing on top and garnish with all of chi.
This dish is very delicious and very popular for a warm welcome to people in khmer society.
