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Ingredients

• 4 to 5 small Thai chiles, minced
• 1 teaspoon [5 mL] garlic, minced
• 1 tablespoon [15 mL] shallots, minced
• 1 tablespoon [15 mL] galangal, minced
• 1 tablespoon [15 mL] cilantro stems, minced
• 2 tablespoons [30 mL] rice vinegar
• 1 tablespoon [15 mL] fish sauce
• 1 tablespoon [15 mL] sugar
• 2 tablespoons [30 mL] butter, for pan-frying
• 1 medium smoked trout, boned
• 2 green mangoes, peeled, pitted, julienne
• 1 large carrot, peeled, julienne
• ⅓ cup [80 mL] red onion, thinly sliced
• ¼ cup [60 mL] loosely packed cilantro leaves
• ¼ cup [60 mL] loosely packed mint leaves
• Butter lettuce leaves, for plate liners
• Minced scallion, for garnish

Description

This Spicy, Tart Salad Of Smoked Fish And Shredded Green Mango Makes An Excellent First Course. Preserving Fish By Smoking Is Quite Common Throughout Southeast Asia. The Area Around Angkor Wat, Near The Northern End Of Tonle Sap Lake, Is Widely Known For

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