Trey chamhoy ping-pot chei .
( Steamed fish with green tomato.)
Steamed fish with green tomato and rice paddy herb is Khmer country food. It is very simple and very tasty. Back home, we use fresh *trey tok* snakehead fish/mudfish for this recipe. Most Khmer Krom prefers wraps steamed fish with rice-paper, lettuce and fresh herbs, and dips in their favorite sauce. Yum!
- Ingredients :
- 2 Tablespoons vegetable oil
- 2 Cloves garlic, chopped
- 2 Stalks green onion, chopped
- 1 Large Red tail fish , or any your favorite fish, clean, pat dry with paper towel
- ½ Teaspoon salt
- ¼ Teaspoon black pepper
- A handful of rice paddy herb *ma-om*
- 1 Green tomato, sliced
- 1 Red tomato, sliced
- Procedures :
Pre-heat a small sauce pan.
When sauce pan is hot, add oil and garlic, stirs till garlic brown, add green onion, stirs and set a side.
Put fish in a corning ware or steam able plate, rubs salt on inside fish belly and all over fish and sprinkles with black pepper.
Put corning ware in a steamer, steamed fish for 40 minutes, removed lid from steamer, arranges rice paddy herb, green and red tomato around the fish, covered with lid and continue steam another 10 or 15 minutes.
Spreads garlic and onion oil on top of the fish.
Serve hot with rice or wraps steamed fish with rice paper, lettuce, cucumber, mix herbs (mint, cilantro, etc…), and dips with sweet fish sauce, or with tamarind sauce.
Copyright by Mylinh Nakry.