Trey kranh kho tralach.
( Caramelized fish and fuzzy squash.)
Climbing perch and fuzzy squash with light and spicy caramelized sauce is delicious Khmer Krom country food. Fuzzy squash are grows and spreads on the ground like pumpkin, and it also can get as big as watermelon. Due to it large size, most Asian stores usually sold already cut and wrapped fuzzy squash.
Young fuzzy squash taste better and the flesh firmer than mature fuzzy squash. Young fuzzy squash has whiter flesh and smaller seeds, and greener skin. Ancient Khmer used fuzzy squash in medicine for treated fever and headache.
- Ingredients :
- 1 Tablespoon water
- 1 Tablespoon sugar
- 2 Cups water
- 2 Cloves garlic, minced
- 2 Tablespoons fish sauce
- ½ Tablespoon sugar
- ½ Teaspoon salt
- 1 lb Climbing Perch ,approx 5 to 6 fish, cleaned, removed scales and guts
- 1 Piece fuzzy squash, 2- 3 lbs, peeled, seeded and cut chunks
- 4 Hot chili pepper or to your taste (option)
- 2 Stalks green onion, chopped
- ¼ Teaspoon black pepper
- Procedures :
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 2-cups water over caramelized sauce, stirs well.
Add garlic, fish sauce, sugar, and salt, stirs well.
Add fish and fuzzy squash,covered skillet with lid and simmering till fish tender and water reduced, while cooking turns fish over couple time so both sides well coated with sauce.
Add hot chili pepper, chopped green onion and black pepper.
Serve hot with rice.
Some Khmer Krom prefers fresh squeeze lime juice over this caramelized dish when they eat.
Copyright by Mylinh Nakry.