Trey ang slirk thlote .
(Grilled fish in palm leaves .)
Ancient Khmer recipe grilled stuffed fish wrapped in palm leaves is delicious.
In the old days fish grilled on wood fire wraps in palm leaves. Today, most Khmer Krom still cook fish with palm leaves for food offerings on religious holidays, and New Year for good luck.
- Ingredients :
- 1½ - 2 lbs Whole trout or *trey tok* snakehead fish
- 8 Large palm leaves, soaked in cold water,drained
- 1 Star fruit, sliced thin
- 1 hot chili pepper, chopped(option)
- ¼ Cup diced yellow onion
- ¼ Cup diced green bell pepper
- 1 Small tomato, diced
- ½ Teaspoon salt
- ½ Teaspoon fish sauce
- ¼ Teaspoon black pepper
- Procedures :
Clean fish; removed scales and gut, keep fish head on, rinsed and pat dry fish with paper towel, rubs salt and black pepper on fish.
Lightly brushes the inner part of palm leaves with oil, places 4 palm leaves on flat surface, put fish on top palm leaves, set a side.
In a small bowl, mix chili pepper with green bell pepper, onion, tomato and fish sauce together, mix well, stuffed mix vegetables in fish belly, arranges
slices star fruit on top of the fish.
Covered and wrapped fish tightly with remaining palm leaves, tie with twain rope to secure fish, or put fish in fish grill holder before cook.
Sprays water on top the palm leaves before put on the grill to prevent it from burning too fast.
Cook fish on grill for 10 minutes on each side, sprays water on the palm leaves and turns to other side, cook till fish tender, removed palm leaves before serve.
Serve hot with rice and sweet fish sauce, or with pickle fish sauce *tirk pahok*.
Copyright by Mylinh Nakry.