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Bai Trey (បាយត្រី) – Rice with Grilled Fish
Bai Trey simply means rice with fish in Khmer. You marinate white fish fillet in garlic, soy sauce and palm sugar, grill it briefly and lay it on fragrant jasmine rice. The sweet and sour chruok of cucumber and carrot cuts through the marinade, and the dip of fish sauce and lime adds heat. In Cambodia people eat rice plates like this at lunchtime at street food stalls. All you need is a grill pan and just under an hour.
Bai Trey (បាយត្រី) – Rice with Grilled Fish
Laura Chen
4
40 minutes
25 minutes
535
Cambodian
Main course
Bai Trey is a Cambodian plate of rice: fish fillet marinated in garlic, soy sauce and palm sugar, grilled and laid on jasmine rice. Quick pickled cucumbers and carrots (chruok) and a lime and fish sauce dip go alongside. Unlike Trey Aing, the whole grilled fish with lime leaves, Bai Trey is a complete everyday rice dish.
Ingredients
For the fish:
- 4 white fish fillets of 150 g each (tilapia or sea bass)
- 4 garlic cloves, finely chopped
- 2 tbsp light soy sauce
- 1 tbsp fish sauce
- 1 tbsp palm sugar (unrefined sugar from palm sap), chopped
- 1/2 tsp black pepper, coarsely ground
- 2 tbsp vegetable oil
For the rice:
- 300 g jasmine rice
- 450 ml water
For the chruok:
- 1 small cucumber
- 1 carrot
- 100 ml rice vinegar
- 2 tbsp sugar
- 1 tsp salt
For the dip:
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp sugar
- 1 garlic clove, finely chopped
- 1 red chili, in rings
- 3 tbsp water
- Cilantro for garnish
Instructions
- Stir together the garlic, soy sauce, fish sauce, palm sugar, pepper and 1 tbsp oil. Pat the fillets dry, turn them in the marinade and let them sit in the fridge for 20 minutes.
- Wash the rice in cold water until the water runs almost clear. Bring it to a boil with 450 ml water and cook covered over low heat for 15 minutes. Then let it rest off the heat for 5 minutes.
- Slice the cucumber and carrot thinly. Dissolve the sugar and salt in the rice vinegar and pour it over the vegetables. After 15 minutes they are crisp and tangy.
- Stir the fish sauce, lime juice, sugar and water until the sugar has dissolved. Add the garlic and chili.
- Preheat the grill or grill pan on high and brush the grate with the remaining oil. Wipe the excess marinade off the fish.
- Grill the fillets for 4 minutes, until they release from the grate. Turn them and grill for another 3 to 4 minutes, until the flesh is white inside and flakes with a fork.
- Divide the rice among four plates, lay a fillet on each and add drained chruok on the side. Scatter cilantro over the top and pass the dip separately.
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