Trey miek ang.
(Grilled mahi mahi.)
Grilled mahi mahi with Khmer Krom favorite spices is absolute delicious.
Mahi mahi is Hawaiian word that means” strong-strong” for dolphin fish . The Spanish name for mahi-mahi is “dorado” means gold, and at my province, the Khmer Krom words for mahi-mahi is *trey miek* means golden fish in Khmer.
Many people around the world likes mahi-mahi flesh for it firm, moist, tasty and very low fat. But some people don’t eat mahi-mahi because they thoughts mahi-mahi for marine mammal dolphin.
Khmer Krom loves mammal dolphin and Khmer people don’t kill or eat mammal dolphin because Khmer Krom tale about mammal dolphin that saved fishermen and people from drowning. My great aunt said before the French government illegally gave lower part of Cambodia (Kampuchea Krom now known as South Vietnam) to Vietnam in 1949, many salt water mammal dolphin and fresh water Mekong dolphin can be seen swimming in water on both upper and lower Cambodia.
Today, population of fresh water Mekong dolphin is very few and very rare, it being protected as one of the most endangered fish.
Mahi-mahi grows very fast and it can get very large in size, which is why mahi-mahi usually sold by steak size or fillets.
Remember to look, smell and touch when you buy seafood. Fresh mahi-mahi have no odor or very mild fishy, and the flesh should be firm when touch.
- Ingredients :
- 1-1½ lbs Fillet mahi- mahi
- 2 Cubes Maggi chicken bouillons
- 1 Tablespoon soy sauce
- 1 Teaspoon light brown sugar
- 1 Teaspoon sesame oil
- ¼ Teaspoon black pepper
- 2 Cloves garlic, minced
- 1 Stalk green onion, minced
- Procedures :
Rinse fillet fish under cold water, pat dry with paper towel, put in a large plate and set a side.
In a small bowl, mix chicken bouillon with soy sauce, sugar, black pepper, garlic and green onion, mix well, pour prepared sauce on fish and rubs sauce on both sides fillet.
Cook marinated mahi-mahi fillet on hot grill for 8 to 10 minutes on each side, or till fish tender, brushed sesame oil on fish before turns fillet to other side. Do not over cook.
Serve hot with rice and tomato and cucumber relish,
or with ginger and cabbage salad, or with my family favorite hot spicy green mango slaw *swai chei nung tirk trey matek*.
Copyright by Mylinh Nakry.