Trey Cham hoy chia mui spee chrout.
(Steamed fish with sour mustard.)

Steamed fish with sour mustard and rice paddy herb is delicious Khmer Krom country food.
Most Khmer Krom prefers *trey toke* snakehead fish/mud fish for this recipe, but any fresh white meat fish would be fine.
• Ingredients :
  • 2 Tablespoons vegetable oil
  • 3 Cloves garlic, minced
  • 3 Stalks of green onion, chopped
  • 2 Cups chopped fresh mustard green pickle, or 1 package, 10 oz sour mustard, chopped, rinsed and drained
  • ¼ Teaspoon salt
  • ¼ Teaspoon black pepper
  • 1 Whole medium trout, approx 2 lbs, cleaned, pat dry with paper towel
  • 1 Yellow onion, sliced
  • A handful chopped rice paddy herb cut 3 inches in length
• Procedures :
  Heat up a small saucepan.
  When sauce pan is hot, add oil, garlic and green onion, sauté garlic and green onion till soften, set a side.
  In a corning ware or bamboo container, take half amount of sour mustard spreads on bottom of corning ware.
  Rubs salt and black pepper on both sides of fish, put fish on top of sour mustard.
  Add yellow onion, remaining of sour mustard and few stalks of rice paddy herb on top of fish.
  Place corning ware or bamboo basket in side the steamer, steam till the fish tender.
  Removed lid, pour prepared garlic and green onions oil on top of the fish, add remaining of rice paddy herb *ngo om*, put lid covered back, continue steam for few minutes.
  Serve hot with rice, fresh raw vegetables and tamarind sauce.