Trey chien masao.
( Fried smelt. )
Delicious crispy fried boneless smelt is Khmer Krom country food. Some people like to eat fried smelt with rice noodles* num banh hoi* and dips with pickle fish sauce *tirk pahok*, and some people like to wraps fried smelt in moisten rice paper, lettuce, cucumber, mix herbs, and dips with sweet fish sauce.
- Ingredients :
- 1 lb Fresh smelt
- 1 Clove garlic, minced
- ¼ Teaspoon salt
- ¼ Teaspoon black pepper
- 1 Cup All purpose flour
- 2 Tablespoons cornstarch
- 1 Cup cold water
- 1 Stalk green onion, minced
- 3 Cups vegetable oil
- Procedures :
Cleaned fish, head off, take a little sharp knife cut along the both sides of fish back bones, gently pull down the central bones toward fish tail, cut fish bones and tail off, as show in photo.
Marinated smelts with garlic, salt and black pepper, set a side.
In a large bowl, mix flour with cornstarch and water together till batter smooth, add onion, mix well.
Gently dips each smelt in to batter, set a side.
Pour oil in large wok or skillet, heat oil up with high temperature.
When oil bubbling hot, drops smelt in hot oil, fry till fish crispy, removed fried fish, put it on a plate covered with paper towel to drain oil.
Serve hot with rice or with rice noodle along with lettuce, slices cucumber and mint or your favorite herbs. Or wraps with moisten rice paper and fresh herbs. Dips with sweet fish sauce, or pickle fish dipping sauce *tirk pahok* .
Copyright by Mylinh Nakry.