Trey chien nung tirk pahok.
( Deep fried snapper).
Golden crispy fried fish wraps with fresh rice paper, lettuce, cucumber and mix herbs, dips with pickle fish sauce *tirk pahok* is absolute delicious Khmer country food. Our people prefers deep fried catfish, basa, mudfish or any fish that you prefer.
- Ingredients :
- 6 Cups vegetable oil
- 1 Whole snapper, approximate 1- 2 lb, cleaned, remove scales, guts but keep head on, pat dry with paper towel
- Procedures :
Pour oil in to a large wok or frying pan with high temperature.
When oil bubbling hot, carefully drop the whole fish in hot oil, deep fried till fish crispy and golden brown.
Remove fried fish from hot oil, put on large plate covered with paper towel to drain off excessive oil.
Serve hot with rice and fresh vegetables, or serve with moisten rice papper, fresh herbs and dips with pickle fish sauce *tirk pahok*,
note: If you don't eat *pahok* serve with sweet fish sauce, or tamarind sauce.
Copyright by Mylinh Nakry.