Trey ca-tho chien.
(Crispy fried snakeskin gourami fish.)
Khmer Kampuchea Krom is very poor but fish. There are so many fish back home, that the poor eat mainly fish or seafood. Snakeskin gourami is abundant in Kampuchea Krom. My province *Karmourn Sor* Rach Gia is famous for export dried, salty snakeskin gourami fish , and *Mott Chrouk* Chau Doc province is world famous for produces best *mam* fermente fish and *pahok* pickle fish that made with snakeskin gourami fish.
Crispy fried Snakeskin Gourami with spicy lemon grass is Khmer Krom country food. It is one of simple and delicious authentic Khmer recipes from *Mott Chrouk* Chau Doc province.
- Ingredients :
- 3 Fresh Snakeskin Gourami
- 2 Cloves garlic, minced
- ¼ Cup fresh or frozen minced lemon grass
- 2 Chopped hot chili pepper or to your taste(option)
- ½ Teaspoon salt
- 2 Tablespoons vegetable oil
- Procedures :
Clean fish, removes guts and head off, some people prefer with head on.
Take a sharp knife slices couple lines across fish body on both sides fish, pat dry with paper towel and set a side.
In a small bowl, mix garlic with lemongrass, hot chili pepper and salt, mix well.
Rubs prepared spices on both sides fish and set a side for half hour.
Pre-heat a skillet or wok with high temperature.
When skillet is hot, add oil and marinated fish, pan fry till both sides of fish golden brown.
Serve hot or warm with rice, or with plain rice soup.
Copyright by Mylinh Nakry.