Thursday, May 31, 2012

Trey Khor (Caramelized trout)

Trey Khor (Caramelized trout)
You can use any kind of fish even salmon.

3 small trout clean and cut to about 11/2 inch long
2 cloves garlic
2 T thick soy sauce
1 t salt
1/2 t black pepper
2 T brown sugar or palm sugar
2 T water
1 T thinly sliced ginger
1 cup water

In mortar pound garlic, salt, and pepper together to paste set aside
In a medium sauce pan put sugar, 2 T 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 Trey Khor with bor bor sab with sliced lime juice, chili and thinly sliced cucumber on top.

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