(Serves 4)

Ingredients:

• 2 red bell peppers, seeded and cut into 2cm-squares
• 2 yellow bell peppers, seeded and cut into 2cm-squares
• 2 green bell peppers, seeded and cut into 2cm-squares
• 4 tbsp sunflower oil
• 1 tsp black pepper
• 2 tsp salt
• 12 Asian shallots, thinly sliced
• 1 handful of Thai basil
• 1 handful of coriander
• 4 tbsp pounded smoked fish
• 1 tbsp each of black and white sesame seeds
• Extra black and white sesame seeds, toasted for garnish

For the dressing:

• 1 tbsp each of black and white sesame seeds, toasted
• 250ml coconut cream
• 1 ½ tbsp palm sugar
• 3 tbsp lime juice
• 2 tbsp fish sauce
• Salt to taste

Method:

Marinate bell peppers in sunflower oil, pepper and salt for about 20 minutes. Grill peppers on medium high heat for about 5-7 minutes on both sides and set aside to cool. You eat the skin in this dish so do not burn it. Whisk all dressing ingredients together and keep in fridge. Place peppers in bowl, then add half the shallots, basil, coriander, smoked fish, sesame seeds and the dressing. Mix gently using two spoons. Divide salad between 4 plates, top with remaining shallots and some toasted black and white sesame seeds.

If you don’t like the skin of peppers, grill or roast them until the skin is blackened and then place in a bowl, cover with plastic, and leave for a few minutes. The skin will then easily peel off.

Recipe from the Cambodian Cookbook ‘From Spiders To Water Lilies’

For another recipes from this cookbook, try Khmer Beef Curry.

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