Trey meas ang kreung.
(Grilled lemon grass salmon. )

Grilled salmon with Khmer Krom favorite spices and herbs is absolute delicious.
• Ingredients :
  • 1½-2 lbs Salmon fillet
  • ½ Cup cold water
  • ¼ Cup fresh or frozen minced lemon grass
  • 3 Slices fresh galanga root, or frozen galanga root
  • 2 Kaffir lime leaves
  • 3 Cloves garlic, peeled
  • 2 Tablespoons soy sauce
  • ½ Teaspoon salt
  • 1 Tablespoon tamarind juice
  • 1 Tablespoon light brown sugar or palm sugar
  • 1 Tablespoon vegetable oil (option)
  • ¼ Teaspoon black pepper
  • 2 Chili pepper(option)
• Procedures :
  Removed scales from fillet salmon, rinsed under cold water, pat dry with paper towel, put in a large container and set a side.
  In a blender, put water with lemon grass, galanga root, kaffir lime leaves, garlic, soy sauce, salt, tamarind juice, sugar, oil, black and red pepper in a blender, blended well.
  Pour prepared lemon grass sauce on salmon fillet, rubs sauce on both sides fish.
  Put marinated salmon fillet in a fish grill holder , cook it on hot grill for 10 minutes per each side or till golden brown.
  Serve hot with rice.