Salor tralach nung trey chamhoy.
(Winter melon gourd and steamed mackerel soup.)
Salty steamed mackerels and winter melon gourd soup is Khmer country food that original from Khmer Krom in Karmourn Sor (Rach Gia) province. Most people prefers boneless salty steamed mackerel for this soup.
- Ingredients :
- 2 Tablespoons vegetable oil
- 1 Clove garlic, chopped
- 1 Package of 2 salty steamed mackerel
- 4 Cups water or 2 canned(14.5 oz) chicken broth
- 1 (approx 2-3 lbs) winter melon gourd, peeled and cut in to chunks bite sizes
- 2 Tablespoons fish sauce
- ¼ Teaspoon salt
- 1 Tablespoon sugar
- ¼ Teaspoon black pepper
- 2 Stalks green onion,chopped
- Procedures :
To de-bones fish(optional). First cleaned fish; removed fish heads and guts, take a little sharp knife cut an opening at it belly as butterfly cut and gently pulls the central bones out without breaking it shape, set a side.
Pre-heat a skillet or wok.
When wok is hot, add oil and garlic, stirs till garlic brown but not burn, removed toasted garlic from hot oil, add steamed mackerel, pan fried steamed mackerel till it lightly brown on both sides and set a side.
Put winter melon and water (or chicken broth)in a soup pot, cooked till winter melon gourd almost tender.
Add steamed mackerel, cooked till winter melon gourd tender.
Seasoning with fish sauce, salt, sugar and black pepper.
Top with green onion before serve.
Serve hot with rice.
Copyright by Mylinh Nakry.