Nhoam Trey Mhasamout (Grilled Halibut Salad)

halibut haddock fish seafood oil kosher salt lemongrass ginger galangal lime fish sauce black pepper grapefruit tomato green onion scallion cilantro mint cabbage shallot chile cambodia

Chanthy Yen

4-6 servings

Source

Ingredients

1 12-oz. fillet halibut or haddock

1 tsp. vegetable oil

Kosher salt

1 Tbsp. finely chopped lemongrass

1 Tbsp. finely chopped ginger

1 Tbsp. finely chopped galangal or ginger

2 limes

2 Tbsp. fish sauce

2 Tbsp. vegetable oil

1 Tbsp. shrimp paste

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

½ tsp. freshly ground black pepper

1 pomelo or 3 small or 2 large white grapefruits, peeled, segments torn into 1" pieces

3 medium tomatoes (about 1 lb.), cut into wedges

1 bunch scallions, thinly sliced on a diagonal

1 small bunch cilantro, leaves with tender stems picked, torn

1 small bunch mint, leaves picked, torn

3 cups coarsely chopped purple or green cabbage (about 1" pieces)

2 medium shallots, thinly sliced

1 red or green Thai chile, thinly sliced

¼ cup crispy fried onions

¼ cup puffed rice, preferably wild (optional)

Method

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.

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.

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.

Divide salad among plates. Top with shallots, chile, crispy fried onions, and puffed rice (if desired).