Cambodian Trey Ngeat Salmon Bralak

January 27, 2023  Cambodian Chef Avatar
Cambodian Trey Ngeat Salmon Bralak

Cambodian Trey Ngeat Salmon Bralak is a traditional dish featuring dried fish, typically prepared by sun-drying. However, this recipe offers a different approach by pan-frying the trey Ngeat with a touch of oil for enhanced flavor. It is complemented by a zesty lime garlic dip, providing a delightful contrast to the rich, dry fish.

To prepare this dish, you’ll need a small salmon, which is cut and the backbone removed. The marinade consists of sugar and black pepper, creating a sweet and savory coating for the fish. The process begins by mixing these ingredients together and rubbing them onto the salmon, allowing it to marinate overnight. The following day, the fish is soaked in a mixture of fish sauce, sugar, and pepper, and then rinsed with cold water to prepare it for drying.

The drying process can be achieved either by hanging the fish to air dry or by using a fan until it reaches the desired state of readiness. In regions with ample sunlight, sun-drying is also an option. It’s worth noting that while salmon trey Ngeat offers a distinct flavor, it may differ from that of Khmer freshwater fish. This recipe encourages you to adjust the seasoning to suit your personal taste preferences.

To enjoy Cambodian Trey Ngeat Salmon Bralak, it is recommended to serve it with rice, providing a satisfying and balanced meal. The unique combination of dried fish, marinated with sugar and pepper, then pan-fried, offers a culinary experience that celebrates the authentic flavors of Cambodian cuisine. The addition of the lime garlic dip adds a refreshing and tangy element, elevating the overall dining experience.


1 small Salmon (cut and take out the back bone)
2 tablespoon of sugar (use rice spoon to measure)
1 teaspoon of black pepper

Directions to make Cambodian Trey Ngeat Salmon Bralak

  1. Mix all the ingredients together then rub it on the salmon, marinate overnight
  2. Soak the fish in fish sauce, sugar and pepper overnight, the next day take the fish out then wash it with cold water
  3. Hang dry or fan dry till it is ready to cook.

Dry under the sun if you live in the state that has sun or fan dry.

Salmon trey Ngeat not taste good as Khmer fresh water fish. Do adjust the flavor to what you like.

Serve with rice


Related Recipe: Asian Pork Meatballs Recipe

Nutrition Facts

Serving Size: 2

Calories Per Serving: 636

% Daily Value
Total Carbohydrate ‏13g 5%
Cholesterol ‏196mg 65%
Total Fat ‏28g 36%
Saturated Fat ‏4g 20%
Dietary Fiber ‏1g 4%
Protein ‏86g 172%
Sodium ‏197mg 9%
Sugars ‏12g 24%


15 min


15 min




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