Trey chien nung ta-kuong.
(Fry fish with Asian water spinach).
Crispy fried basa fish fillet with stir-fry Asian water spinach with ginger sauce is absolutely delicious Khmer country food.
- Ingredients :
- ½ Cup water
- 1 Tablespoon cornstarch
- 1 Tablespoon fish sauce
- 1 Teaspoon sugar
- ½ Teaspoon salt
- 4 Tablespoons vegetable oil
- 1 lb Catfish or Basa fish fillet
- 3 Cloves garlic, minced
- 1 Yellow onion, sliced
- ½ Tablespoon grated fresh ginger root
- 1½-2 lbs Asian water spinach, cut off roots, and cut an inch length
- ¼ Teaspoon black pepper
- Procedures :
In a small bowl, mix water with cornstarch, fish sauce, sugar and salt, mix well and set a side.
Pre-heat a large skillet or wok with high temperature.
When skillet is hot, add 2 tablespoons oil, pan fry fish till both sides golden brown, removed crispy fish, put on a plate and set a side.
Return to same skillet, add remaining oil, garlic, onion, ginger and Asian water spinach, stirs well.
Pour cornstarch sauce over and stirs well till sauce thicken.
Sprinkles with black pepper and serve along with fried fish.
Serve hot with rice.
Copyright by Mylinh Nakry.