Trey nhoat pakon plei spu chien.
(Fried stuffed fish with shrimp and star fruit.)
Crispy boneless fish stuffed with shrimp and star fruit is delicious Khmer Krom country food. Back home, we use mainly mud fish *trey tok* for this recipe.
- Ingredients :
- ½ lb Shrimp, peeled, de-veins and grounded
- 1 Clove garlic, minced
- ½ Yellow onion, minced
- 1 Tablespoon fresh or frozen minced lemon grass
- 1 Star fruit, cuts tips off on each wedge, removed seeds and diced
- ½ Tablespoon fish sauce
- ½ Tablespoon soy sauce
- 1 Teaspoon sugar
- ¼ Teaspoon black pepper
- 1 Whole trout, 1 to 1 ½ lbs
- ¼ Teaspoon salt
- 2 Tablespoons vegetable oil
- Procedures :
In a small bowl, mix shrimp with garlic, onion, lemon grass,star fruit, fish sauce, soy sauce, sugar and black pepper together, mix well.
Cleaned fish, cut an opening at fish belly for removed fish guts, rinsed fish under cold water, pat dry with paper towel.
To de-bones; take a little sharp knife carefully butterfly fish flesh by cut along on both sides of fish belly down to it tail, cut bones off at the base of fish-head, gently pulled down bones and cut bones off at end of tail.
Removed any bones left from fish flesh, sprinkles inside fish with salt.
Spreads prepared shrimp stuffing on one side of fish flesh, carefully folds other side over stuffing side, set stuffed fish a side.
Pre-heat a skillet or wok with high temperature.
When skillet is hot, add oil, gently put stuffed fish in hot oil, cook till it crispy and golden brown on both sides.
Serve hot with rice and sweet fish sauce.
Copyright by Mylinh Nakry.