Trey meas ang.
( Grilled peppered salmon. )

Fish is abundant in Khmer Kampuchea Krom, since majority people don’t have refrigerator, our people shops for food daily, and fish is always fresh. Remember to look, smell and touch fish before you buy. Fresh fish have very mild odor, eyes bright and clear, and firmly springs back when touch.
My family favorite is grilled peppered salmon wrapped in moisten rice paper with lettuce, cucumber, mix herbs, and dipped into tamarind sauce.

• Ingredients :
  • 2 Cloves garlic, minced
  • 1 Tablespoon soy sauce
  • ¼ Teaspoon salt
  • ½ Teaspoon black pepper or to your taste
  • 2 lbs Salmon fillet
  • 1 Tablespoon vegetable oil
• Procedures :
  In a small bowl, mix garlic with soy sauce, salt and black pepper together well, rubs sauce on both sides salmon and refrigerated it for couple hours.
  Put salmon in fish grill holder, cook it on hot grill for 10 minutes per each side.
  
  Brushes oil on salmon during grilling to prevent the meat from dry out.
  Serve hot with rice, cooked or raw vegetables, and dips with sweet fish sauce or tamarind sauce.