It’s funny how so many fish types I know from Bangladesh are also found here in Cambodia-I also noticed many in Thailand. This small fish is a delicacy in Bangladesh. To me it tastes the same as many other small fish. The bones are a pain because they are small and you can either crunch through them if they’ve been deep fried (most bengalis have been practicing this art since they were kids) or you can peel off the flesh and take out the back-bone (is that what you call it in a fish??)
Anyway, I made this dish over 2 months ago now. That’s how behind I am with posting my recipes. But the method is similar for most Bengali fried fish dishes-the ingredients can differ slightly sometimes but the basics are the same. The most important ingredients are garlic, turmeric and of course salt and chilli.
The fish is called ‘Tengra’ in Bengali and ‘Trey Ka’choh’ in Khmer!!