Ngiet trey snaeh chien chu p’em.
(Caramelize dried salty blue fish).
Kampuchea Krom is world famous for producing the best seafood products. From *Karmourn Sor* Rach Gia for fresh and dried seafood to *Kol Tral* island Phu-Quoc fish sauce, *Kleang* Soc Trang for shrimp, *Mott Chrouk* Chau Doc for basa fish and pickle and fermented fish *pahok, mam*, just to name a few. Seafood is the most popular ingredient in Khmer cuisine. Most Khmer Krom could eat seafood with rice every day and never get tired.
This delicious sweet sour, gingery caramelize sauce over crispy fried dried, salty fish is authentic Khmer food.
- Ingredients :
- 2 Tablespoons vegetable oil
- 6 oz Asian dried salty blue fish or mudfish, cut 2 inches in lenght, soaked in water,rinsed and pat dried with paper towel
- 1 Tablespoon vegetable oil
- 4 Cloves garlic, minced
- 1 Tablespoon julienne fresh ginger root
- ¼ Cups water
- 3 Tablespoons white vinegar
- 2 Tablespoons sugar
- ¼ Teaspoon black pepper
- Procedures :
Pre heat a skillet or wok with high temperature.
When skillet is hot, add 2 tablespoons oil, pan fry dried fish till golden brown on both sides, put cooked dried fish on a plate, and set a side.
Pre-heat a small sauce pan, when it hot add 1 tablespoon oil, garlic and ginger, stirs well.
Add water, vinegar and sugar, stirs till sauce thicken.
Pour sauce on fried fish and sprinkles with black pepper.
Serve hot with rice.
Copyright by Mylinh Nakry.