Salor trey pale krup muk.
(Vegetable fish stew.)
Spicy hot fish stew with okra, green bean, daikon, carrot and tomato is delicious country food from Khmer Krom in Karmourn Sor (Rach gia) province.
Back home, our people make this fish stew with mostly boneless Asian catfish, basa fish or snakehead fish. Here, seafood is expensive. But catfish nuggets are the cheapest and it is excellent for stew, soup, caramelized and fish cake. Many Asians prefers the texture and taste of catfish belly(catfish nuggets) that available at most grocery stores.
- Ingredients :
- 2 Tablespoons vegetable oil
- 2 Cloves garlic, minced
- 1 Yellow onion, chopped
- 1 Large tomato, diced
- ¼ lb Green bean ,cut 2 inches in length
- 1 Cup peeled and cubes daikon
- 1 Large carrot, peeled and chopped
- 2 Kaffir lime leaves
- 4 Cups water
- 1 lb. Fresh catfish nuggets or any white fish fillet
- 3 Chopped hot chili pepper or to your taste(option)
- ½ lb Frozen or fresh okra , chopped
- 2 Tablespoons fish sauce
- ½ Teaspoon salt
- 1 Tablespoon sugar
- ¼ Teaspoon black pepper
- Procedures :
Pre-heat a soup pot.
When soup pot is hot, add oil, garlic, onion and tomato, stirs well.
Add green bean, daikon, carrot and kaffir lime leaves, stirs well.
Add water, fish, chili pepper and okra, and simmering till fish tender.
Seasoning with fish sauce, salt, sugar and black pepper.
Serve hot with rice or with hot bread.
Copyright by Mylinh Nakry.