វិធីធ្វើម្ហូប




















Trey Kho Manor
Caramelized Fish With Pineapple

Caramelized fish with pineapple is delicious Khmer Krom country food.

Ingredients

FOR CARAMEL SAUCE (TIRK KMAO):
  • 1 Tablespoon sugar
  • 1 Tablespoon water
KHO
  • 2 Cups water
  • 1 (1-1 ½ lbs )Whole trout, snake head or catfish, cleaned and cut ½ inch thick
  • ½ Pineapple, peeled and sliced
  • 2 Tablespoons fish sauce
  • 1 Tablespoon sugar
  • 1 Teaspoon salt
  • 2 Cloves garlic, minced
  • ¼ Teaspoon black pepper
  • 3 Stalks green onion, chopped



Directions

Make caramelized sauce first by put 1-teaspoon sugar and 1-tablespoon water in a small saucepan. Cook and stirs frequently till the sugar turns dark brown color, and not burn.
Immediately pour 2 cups water to caramelized sugar.
Add fish,pineapple, fish sauce, sugar, salt and garlic.
Simmering till fish tender and water reduced.
Top with black pepper and green onion.
Serve hot with rice.






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       Amok Fish
A Cambodian dish of curried monkfish or codfish gently seasoned with coconut milk, turmeric, paprica, ginger, garlic, chili and fish sauce. The pale yellow curried fish sits prettily in a lettuce leaf.

Ingredients

  • 1 pound monkfish or cod fillets
  • Salt and freshly ground black pepper
  • 1/4 cup coconut milk
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon paprika
  • 1/4 teaspoon curry powder, optional
  • 2 teaspoons minced fresh ginger
  • 2 cloves garlic, peeled and minced
  • 2 tablespoons thinly sliced fresh Thai chili pepper, seeds included
  • 2 teaspoons Southeast Asian fish sauce
  • 2 tablespoons canola oil
  • 1/2 cup thinly sliced onion
  • 12 baby bibb lettuce leaves
  • 1 tablespoon shredded fresh kaffir lime leaves, if desired.

Directions

1. Cut fish into 1/2-inch chunks. Season to taste with salt and pepper; set aside. 
2. In a medium bowl, combine coconut milk, turmeric, paprika, curry powder, ginger, garlic, chili pepper and fish sauce. Mix well. Add fish pieces, and toss until well coated. Let marinate 15 minutes.
3. Place a large skillet over medium-high heat. Heat oil, and add onions. Saute onions until translucent, about 5 minutes. Add fish mixture, and saute until fish is opaque, about 3 minutes. Remove from heat, and allow to cool to room temperature.
4. Spoon into lettuce cups, and place three cups on each of 4 plates. Garnish with kaffir lime leaves, and serve.

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