Thursday, January 31, 2013

Dried Salmon with Preserved Radish

Dried Salmon with Preserved Radish

This recipe is similar to Trey Ngeat Phat in my blog. Trey Ngeat is expansive so I use salmon instead and it tastes good with khmer soup rice (bor bor).

You need 2 full cups of salmon flake bake, or grill, break and minced to tiny pieces
3 cloves of minced garlic
1/2 cup of minced green onion
1/3 cup of minced shallots
1/2 cup of preserved radish cut to tiny pieces
Sugar, salt, and msg to your taste
1/4 cup of vegetables oil to fry all the ingredients (olive oil work well)
3 T of oil to fry the fish

In a none stick fry pan fry the salmon flake with 3 T of oil until it is dried (make sure all the moisture is gone from the fish) take it out and set aside.

In the same fry pan heat 1/4 cup of oil until hot (on medium heat)
Then add minced garlic, green onion, shallots, and radish stir fry until golden brown, but not burn
Turn heat to low
Then add the dried salmon flake to it, mix well add sugar, salt, msg to your taste.
This recipe is best to make it a bit sweet. Take off the heat and cool it, put it in a container store in the
fridge for few weeks to eat with bor bor.


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