Koun trey toke kho marit nung takoung char.
(Caramelized tiny fish with Asian water spinach stir fry .)

Caramelized peppered tiny mudfish with crisp garlicky stir-fry Asian water spinach is delicious Khmer Krom country food. Also my favorite childhood foods.

• Ingredients :
  • 1 Tablespoon water
  • 1 Tablespoon sugar
  • 1 Cup water
  • 2 Cloves garlic, minced
  • ¼ Cup fish sauce
  • 1 Tablespoon sugar
  • ½ Teaspoon salt
  • ½ Teaspoon black pepper or to your taste
  • 1 lb Fresh or frozen tiny mudfish, rinsed and drained
  • ASIAN WATER SPINACH:
  • 2 Tablespoons vegetalbe oil
  • 4 Cloves garlic, chopped
  • 2 to 3 lbs Asian water spinach, removed roots and cut 4 inches in length
  • 1 Tablespoon oyster sauce
• Procedures :
  CARAMELIZED FISH:
  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 1-cup water over caramelized sauce, stirs well.
  Add garlic, fish sauce, sugar and salt, stirs well.
  Add tiny mudfish and simmering till water reduced.
  Sprinkles with black pepper.
  Serve hot with rice and stir-fry Asian water spinach or with plain rice porridge* borbo*. ASIAN WATER SPINACH:
  Pre-heat a skillet or wok with high temperature.
  When skillet is hot, add cooking oil, garlic and Asian water spinach, stirs well.
  Seasoning with oyster sauce, stirs well.
  Do not over cooked water spinach.
  Serve hot with rice.