Trey ang nung sadao.
( Grilled fish with sadao. )
Grilled fish with hot peanut curry sauce and *sadao* is Khmer ethnic food.
Sadao is edible leaves and flowers of natural insecticide Neem tree. In medicine, *sadao* is rich with calcium and fiber, a natural laxative for treats constipation. *Sadao* leaves is great for stir-fry, for salad, or dips in to our favorite Khmer Krom sauce. *Sadao* has a unique bittersweet taste that once you get use to, you could be addicted to it, one taste and you could be asking for more *sadao*. :)
For this recipe I used frozen *sadao* because where I live don't have fresh *sadao*. You can find frozen *sadao* at most Asian markets.
- Ingredients :
- 2 Red snappers, about 2 lbs, or any fish you prefer
- ½ Teaspoon salt
- 1 Package frozen sadao
- 5 Cups water
- 2 Cloves garlic, minced
- 1 Stalk green onion, chopped
- 2 Tablespoons fresh or frozen minced lemon grass
- 1 Tomato, cut half
- 1 Tablespoon curry powder
- 1 Tablespoon fish sauce
- 1 Tablespoon brown sugar
- ½ Teaspoon salt
- 1 Tablespoon unsalted roasted peanut butter
- 1 Tablespoon vegetable oil
- 1 Cup water
- 4 Hot chili pepper (option)
- 1 Tablespoon shrimp paste *kapik* (option)
- Procedures :
Cleaned fish, pat dry with paper towel, rubs ½ teaspoon salt on both sides fish, cook fish on hot grill for 10 minutes on each side or till fish tender and both sides golden brown, set a side.
Removes *sadao* leaves and flowers from stems.
Cook 4 cups water in a large pot, add *sadao* to boiling, cook for 5 minutes, drained and set a side.
In a blender, put garlic, onion, lemon grass, tomato, curry powder, fish sauce, sugar, salt, peanut, oil, water, and chili pepper in a blender, blended well.
Pour sauce into a small sauce-pan, simmering in low heat for about 20 minutes, add shrimp paste, stirs well. For thinner sauce, add more water.
To serve arranges boiled *sadao* on a large plate, drizzling half amount curry sauce on top, put grilled fish on top *sadao* and pour remaining curry sauce on top of fish.
Serve with rice.
Copyright by Mylinh Nakry.