Cambodian Gluten-Free Lunch: Fragrant Green Papaya Salad & Grilled Fish in Banana Leaf Parcel (Mee Kat Dtuk)

Allergens

Fish (Fish sauce)

Ingredients

• 2 medium green papayas, peeled, seeded, and shredded (500g)
• 1 cup cherry tomatoes, halved (200g)
• 3 tablespoons tamarind juice
• 6 tablespoons fish sauce
• 4 tablespoons palm sugar, grated
• 1 small red chili, thinly sliced
• 1 cup long beans, cut into 2
• inch lengths (150g)
• 2 fillets of white fish (150g), cleaned and de
• scaled
• 2 banana leaves, fresh or frozen
• 4 tablespoons cooking oil
• Salt to taste
• Fresh cilantro leaves, for garnish
• Toasted rice powder, for serving

Instructions

1. In a large mixing bowl, combine the shredded green papaya, cherry tomatoes, tamarind juice, fish sauce, grated palm sugar, and sliced red chili. Toss well to mix all ingredients evenly. Set aside for flavors to meld.
2. Rinse the long beans in cold water, drain, and set aside.
3. Preheat your grill or stovetop griddle to medium high heat. Place fish fillets on the grill or griddle, brush with oil, and season with salt to taste. Cook for 4 5 minutes per side until cooked through and opaque. Remove from heat and let rest.
4. If using fresh banana leaves, briefly steam them to soften before wrapping the fish parcels. Cut out two 10 inch circles from each banana leaf.
5. Place a fish fillet in the center of one banana leaf circle, top with long beans, and then fold the banana leaf over the fish, sealing the edges to form a parcel. Repeat with remaining fish and banana leaves.
6. Arrange the green papaya salad on individual plates, top each with the grilled fish parcels, and garnish with fresh cilantro leaves. Serve with a side of toasted rice powder for sprinkling.

Chef’s Insight

The fragrant aroma of banana leaves adds a touch of Cambodian authenticity to this dish, elevating its overall presentation.

Notes

Adjust the spiciness of the green papaya salad according to personal preference.