Trey Chien Lamiet – Khmer Fried Fish with Turmeric

So I’ve finally gotten round to posting the recipes from my last two posts. Here’s the first. It’s actually from taste very similar to the Bengali fried fish recipes that I’ve already posted! Fish sauce and lemongrass is not used for cooking in Bangladesh.

For this dish I tried ‘Trey Saw’  (white fish) for the first time. I picked them up at the largest market here in Siem Reap – ‘Psar Leu’ which is an amazement in itself!! I’ll do a post or two on the markets here in the future. (Just to make you foodies mouth water at all the fantastic food and cooking ingredients available here!!) I also used trey krung (‘khoi maas’ in Bengali) which I’ve done a post about in the past.

Trey Saw (White Fish)

Trey Krung (Khmoi Maas in Bengali and I have no idea in English

Kroeung (the yellow paste made with lemongrass, galangal and turmeric). The red one is fresh chilli paste that you can buy at the markets here!

The marinade-looks yummy and smells even better 🙂

You can see that I’ve cut into the fish 3-4 times on each side diagonally!! This is to get the flavours of the marinade into the fish better!!

I’ve used a plastic bag to marinate the fish. The Khmers love their plastic bags for take away food and drinks. Yes, that’s right I said drinks and even soup. They are expert at making the bags then leek-proof so you can throw it around and catch it (as long as it doesn’t explode 🙂 ). I don’t have any free standing tupperware. All plastic containers I own here are filled with various spices and food already!!

Both Trey Krung and Trey saw browned nicely and looking delicious!! (Tasted delicious too 🙂 )!

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Trey Chien Lamiet (Fried Fish with Turmeric)

Ingredients

1 ½ kilos of small hand sized fish or filets (about 15-20 fish)

Marinade

1 bulb of garlic minced

6 small stalks of spring onion minced (use less if spring onions are large)

½ cup minced lemongrass (4-5 stalks) white part only

1 tablespoon of minced turmeric root (about 2-3 inch piece) or 1 teaspoon turmeric powder

10-15 Thai chillies minced (more or less as you wish)

1 teaspoon salt

2-3 tablespoon fish sauce

½ teaspoon crushed black pepper

⅓ cup vegetable oil

Method

1. Mince the garlic, sponge onions, lemongrass, turmeric and chillies into a paste.

2. Now mix all of the ingredients together in a bowl, taste and adjust salt and add more vegetable oil and fish sauce if too dry. The marinade should be slightly too salty as it will mix with the fish and become just right.

3. Mix the fish in the marinade and leave covered (tupperware with tight fitting lid is ideal-but bowl covered with plate will do) in the fridge for 4 hours or over night.

4. Heat oil in a non-stick or iron pan on a high medium high flame and fry the fish on both sides for approx. 4-5 minutes per side.

5. Enjoy!! 🙂 with steamed rice and/or as a buffet snack like us with the ‘ginger fish sauce’ or ‘tamarind sauce!!’ (the posts for these are coming over the coming week!

Note:

I got the recipe from this wonderful Khmer website:

http://www.khmerkromrecipes.com/

It’s under the fried food category followed by fired seafood. A direct link to the page doesn’t seem to work for some reason? Anyway it’s a wonderful Khmer site with lots and lots of authentic recipes. I use it a lot. Thank you very much Khmerkrom!

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