Tirk kreoung pahok is delicious Khmer ethnic food. For most of us, our happy meals sometime just hot spicy grilled fish with pickle fish sauce and a plate full of fresh raw vegetables, and of course plenty of rice.
Grilled Fish with Pickle Fish Sauce
2
servings15
minutes15
minutes684
kcal30
minutesTirk kreoung pahok is delicious Khmer ethnic food. For most of us, our happy meals sometime just hot spicy grilled fish with pickle fish sauce and a plate full of fresh raw vegetables, and of course plenty of rice.
Ingredients
1 lb (450 gram) of fillet of catfish, basa or any white meat fish
3 cloves garlic, minced
1/2 cup fresh or frozen fresh or frozen minced lemon grass
3 chopped hot chili pepper or to your taste (option)
2 tablespoons vegetable oil
1 cup water
1 tablespoon sugar
2 tablespoons fresh lime or lemon juice
1/2 cup creamy style pickle fish (pahok)
A handful of chopped sweet basil leaves
1/2 cup unsalted roasted peanut, crushed
Directions
- Grilled or boiled fish. When fish cooked, put fish in a large bowl and use a fork to break up fish meat.
- Using mortal and pestles to pounded on garlic, lemon grass and hot chili pepper together, set a side.
- Heat up a small sauce-pan.
- When sauce-pan is hot, add oil, prepared lemon grass mixture and fish, stirs well.
- Add water, sugar, lime juice and creamy picklefish, stirs well and simmering till sauce bubbling, add sweet basil leaves, stirs and remove from heat. Top with peanut before serve.
- Serve hot with rice along with fresh raw vegetables; cabbage, cucumber or my favorite green banana, boiled pka snor and mints.
Recipe Video
Nutrition Facts
- Serving Size: 1g
- Calories: 684kcal
- Fat: 45g
- Saturated Fat: 10g
- Cholesterol: 146mg
- Sodium: 771mg
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 9g
- Protein: 43g
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