Mam trey toke chamhoy .
(Steamed fermented snakehead fish *mam*).
Fermented fish *mam* or pickle fish *pahok* are Khmer ethnic food. *Mott Chrouk* Chau Doc province is world famous for produces the best *mam* and *pahok*.
*Mam* or *pahok* made from varieties fish, the most popular are snakehead fish *trey toke* or Asian catfish *trey naing*. Fish marinated with salt , sun dried and then put in the jar to fermented for period of time.The longer fish fermented in the jar is the better it taste. The best *mam* or *pahok* have very mild odor and could eat raw (uncooked).
Steamed fermented snakehead fish is one of those foods that you either likes a lot or not at all. To me Khmer *mam or *pahok* taste much better than Italian anchovy or Russian caviar. :)
- Ingredients :
- 1 Whole fermented snakehead fish*mam*
- 4 oz Pork belly, sliced thin or 1 tablespoon vegetable oil
- 2 Cloves garlic, minced
- 2 Stalks green onion, chopped
- 1 Teaspoon sugar(option)
- ¼ Teaspoon black pepper
- 4 Hot chili pepper(option)
- Procedures :
Put *mam* in a corning ware or steamable bowl, set a side.
Pre heat a small skillet.
When skillet is hot, add pork belly meat, stirs, cook till meat turns brown, add garlic, stirs and immediately pour on top *mam*, add sugar, black pepper, green onion and chili pepper.
If not using pork belly: Saute' garlic with oil, lightly brown garlic, add green onion, stirs, pour it on top of *mam*, add remaining ingredients.
Put *mam* in the steamer, steamed for 1 hour or till *mam* tender.
Serve hot with rice along with boiled, steamed or fresh raw vegetables. Some people like to dips cucumber, green banana and bitter melon with mix herbs in steamed *mam* , but any fresh cut vegetables that you prefer are fine. Khmer Krom villagers like to dips boiled Asian water spinachwith steamed *mam* or steamed *pahok*.
Copyright by Mylinh Nakry.