Trey kho nung thay-thao.
(Caramelized fish with daikon).
Authentic Khmer Krom recipe for this caramelized fish with daikon cooked with trey tok *snakehead fish* , our Khmer Krom elders from my village like quail eggs with this dish. It is one of my favorite child hood foods. When I was young, my grandma used to scold me for taking too many quail eggs and daikon, and not enough rice. :)
This caramelized trout with daikon and no egg is delicious and easy to make.
- Ingredients :
- 1 Tablespoon water
- 1 Tablespoon sugar
- 2 Cups water
- 2 Cloves garlic, minced
- ½ Cup fish sauce
- 2 Tablespoons sugar
- 1 Medium whole trout, 1½ to 2 lb, or any fish that you prefer, cleaned, and cut chunks
- 2 Cups already feeled and cut daikon
- A dozen quail eggs, boiled and peeled(option)
- 2 Stalks green onion, chopped
- ¼ Teaspoon black pepper
- Procedures :
First make caramelized sauce by put 1 tablespoon of water and 1 tablespoon of sugar in a pot or skillet that big enough to hold all ingredients. Cook and stir frequently till sugar turns dark brown color, immediately pour 2-cup water over caramelized sauce, stirs well.
Add garlic, fish sauce, 2 tablespoon sugar, stirs well.
Add fish and daikon, simmering till fish and daikon tender. If you like with quail eggs, add quail eggs when the water boiling.
Top with green onion and black pepper.
Serve hot with rice.
Copyright by Mylinh Nakry.