Cambodian Caramelized Trout
Cambodian Caramelized Trout, also known as Trey Khor, is a Southeast Asian dish that showcases the art of caramelizing fish, a common culinary practice in countries like Cambodia, Thailand, and Vietnam. This dish, rich in flavor and calories, is not only easy to prepare but also a popular choice among locals. The recipe allows for the use of various fish types, including salmon, providing flexibility for personal preferences.
The ingredients required for this delectable dish include 1 pound of small trout, 2 cloves of garlic, thick soy sauce, salt, black pepper, brown sugar or palm sugar, water, and thinly sliced ginger. The process begins with pounding garlic, salt, and pepper in a mortar to create a paste, which is then set aside. In a medium saucepan, a mixture of sugar, water, thick soy sauce is heated until it bubbles and the sugar takes on a dark brown color.
Following this, the garlic paste and ginger are added to the bubbling sugar mixture, creating a savory base. The cut fish is then gently introduced to the sauce along with a cup of water. Care must be taken to handle the fish delicately to prevent the meat from breaking. The fish cooks in the sugar sauce for approximately 10 minutes until it is done and the meat achieves a soft texture. Once done, the heat is turned off, and the dish is ready to be served.
Cambodian Caramelized Trout is traditionally enjoyed with porridge (bor bor sab). To enhance the experience, it is recommended to serve it with sliced lime juice, chili, and thinly sliced cucumber on top. This combination of flavors and textures creates a satisfying and authentic Southeast Asian culinary experience.
|1 bl (450 gram) of small trout clean and cut to about 11/2 inch long|
|2 cloves of garlic|
|2 tablespoon of thick soy sauce|
|1 teaspoon of salt|
|1/2 teaspoon of black pepper|
|2 tablespoon of brown sugar or palm sugar (25 gram)|
|2 tablespoon of water (30 ml)|
|1 tablespoon of thinly sliced ginger|
|1 cup of water (240 ml)|
Directions to make Cambodian Caramelized Trout (Trey Khor)
- 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.
Serve Cambodian Caramelized Trout (Trey Khor) with porridge (bor bor sab) with sliced lime juice, chili and thinly sliced cucumber on top.
Thank you and enjoy it.
Related Recipe: Cambodian Beef Jerky Recipe
Serving Size: 2
Calories Per Serving: 485