Cambodian Lemongrass Fish

Cambodian Lemongrass Fish is a dish that highlights the aromatic and flavorful qualities of lemongrass, a widely-used herb in Asian cuisine. This versatile herb is known for its distinct taste and is often employed in various meat, fish, and salad dishes. In this recipe, lemongrass is utilized to marinate and infuse flavor into trout, creating a delicious and aromatic dish.

To prepare this dish, you’ll need fresh trout that has been cleaned and cut with shallow, diagonal slits on both sides to allow for optimal marination. The key to the dish lies in the lemongrass-based paste, which is made by pounding lemongrass, garlic, shallots, galangal, Thai chilies (for added spice, optional), and lime leaves using a mortar and pestle until a paste forms. This paste serves as the flavorful base for marinating the fish.

In a large bowl, the trout is generously coated with the lemongrass paste, along with the addition of sugar and fish sauce to further enhance the flavor. The fish is left to marinate for a few hours, allowing the vibrant flavors to permeate the meat.

The marinated fish can be prepared by grilling or frying until it reaches a golden-brown hue, indicating it’s cooked to perfection. Once done, the fish is removed from the heat and left to cool slightly. It can be served alongside traditional Cambodian accompaniments such as Khmer Jrouk Spey (vegetable pickle), green mango salad, green tomato salad, and a side of rice.

The result is a dish that encapsulates the aromatic essence of lemongrass, complemented by the natural flavors of the trout. The combination of the herbaceous paste, along with the sweetness from sugar and the savory depth from fish sauce, creates a harmonious and delightful flavor profile. This Cambodian Lemongrass Fish is a wonderful representation of the rich and diverse flavors found in Cambodian cuisine.

Ingredients

Directions to make Cambodian Lemongrass Fish

1. In a mortar and pestle pound the lemongrass, garlic, shallots, galangal, chilies, lime leaves to paste
2. In a large bowl marinade the fish with the lemongrass paste add sugar fish sauce and marinated for few hours.
3. Grill or fry the fish until golden brown take it out let cool

Serve with Khmer Jrouk Spey (vegetable pickle), green mango salad, green tomato salad and with rice.

Enjoy

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