Cambodian Caramelized Trout (Trey Khor) is Southeast Asia style of caramelized fish and it is very common in Asian countries like Cambodian, Thai and Vietnam. You can use any kind of fish even salmon. It is very easy to make and eat, and full of calories.
Cambodian Caramelized Trout
Cambodian Caramelized Trout (Trey Khor) is Southeast Asia style of caramelized fish and it is very common in Asian countries like Cambodian, Thai and Vietnam. You can use any kind of fish even salmon. It is very easy to make and eat, and full of calories.
2
servings30
minutes40
minutes485
kcal1
hour10
minutesIngredients
1 bl (450 gram) of small trout clean and cut to about 11/2 inch long
2 cloves garlic
2 tablespoon thick soy sauce
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoon brown sugar or palm sugar (25 gram)
2 tablespoon water (30 ml)
1 tablespoon thinly sliced ginger
1 cup water (240 ml)
Directions
- In mortar pound garlic, salt, and pepper together to paste set aside
- In a medium sauce pan put sugar, 2 tablespoon of water, thick soy sauce, and turn the heat on until it is bubble and the sugar turn dark brown in color.
- Add the garlic paste and ginger to it stir well then gently add cut fish to the sugar mixture, with 1 cup of water. Handle the fish carefully so the meat won’t break. Let the fish cook in sugar sauce about 10 minutes or until the fish is done and meat is soft.
- Turn the heat off.
Recipe Video
Notes
- Serve Cambodian Caramelized Trout (Trey Khor) with porridge (bor bor sab) with sliced lime juice, chili and thinly sliced cucumber on top.
Nutrition Facts
- Serving Size: 2g
- Calories: 485kcal
- Fat: 19g
- Saturated Fat: 3g
- Cholesterol: 167mg
- Sodium: 2220mg
- Carbohydrates: 13g
- Fiber: 1g
- Sugar: 9g
- Protein: 61g
