In Cambodia, when you eat grilled fish, and it is good form to accompany it with a condiment made mainly from green papaya cut into filaments. (Note: this is not the well-known green papaya salad in Cambodia, Thailand or Laos!)
For color, add a few carrot filaments to the papaya. Minced shallots are also added. The seasoning is provided by a little sugar, vinegar, nuoc mam, or even a little chili pepper. It is a fresh condiment: it is prepared “à la minute” and cannot be kept. Beef skewers also go well with this condiment whose flavors are very delicate.
