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Trey Aing (ត្រីអាំង) – Grilled Fish with Lime Leaves
More recipes: All Asian recipes
Trey Aing (ត្រីអាំង) – Grilled Fish with Lime Leaves
Laura Chen
4
20 minutes
30 minutes
200
Cambodian
Main course
Trey Aing is a Cambodian grilled fish that you rub with a paste of lime leaves, garlic, fish sauce and pepper and cook in aluminum foil. The flesh stays juicy and tastes of citrus with a salty note. Rice and lime wedges go well with it.
Ingredients
- 1 large fresh fish (e.g. tilapia or mackerel)
- 10 lime leaves, finely chopped
- 3 garlic cloves, finely chopped
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 1 fresh red chili, optional, finely chopped
- Fresh cilantro leaves for garnish
- Lime wedges to serve
Instructions
- Wash the fish thoroughly inside and out and pat it dry.
- In a bowl, mix the garlic, lime leaves, fish sauce, sugar, black pepper and the optional chili into a paste.
- Rub the paste evenly into the belly and onto the skin of the fish.
- Wrap the fish in aluminum foil and grill it over medium heat for about 15 minutes on each side, until cooked through.
- Unwrap the fish and arrange it on a platter.
- Garnish with fresh cilantro leaves and serve with lime wedges.
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More recipes: All Asian recipes