Trey tapeng kho sap.
(Caramelized trout and bamboo shoot tips. )

Fish and bamboo shoots tips with light tomato caramelized sauce is Khmer Krom country food. Back home, Khmer Krom prefers snakehead fish *trey toke* for this dish, but fresh snakehead fish is not available here, and the frozen snakehead fish didn't taste as good.

• Ingredients :
  • 1 Tablespoon water
  • 1 Tablespoon sugar
  • 2 Cups water
  • 2 Cloves garlic, minced
  • 2 Tablespoons fish sauce
  • 1 Teaspoon salt
  • 1 Tablespoon sugar
  • 1 Whole trout or snakehead fish, approx 1-1½ lbs, cleaned and cut large chunks
  • 1 Package bamboo shoot tips, cut bite sizes
  • 1 Tomato, sliced large wedges
  • 2 Stalks green onion, chopped
  • ¼ Teaspoon black pepper
• Procedures :
  First make caramelized sauce by put 1 tablespoon of water and 1 tablespoon of sugar in a pot or skillet that big enough to hold all ingredients. Cook and stir frequently till sugar turns dark brown color, immediately pour 2-cups water over caramelized sauce, stirs well.
  Add garlic, fish sauce, salt and sugar, stirs well.
  Add fish, bamboo shoot tips and tomato, covered skillet with lid and simmering simmering till fish tender and bamboo shoot tips tender, while cooking turns fish over couple time so both sides well coated with sauce.
  Top with chopped green onion and black pepper.
  Serve hot with rice and chopped hot chili pepper with plain fish sauce(tirk trey matek).