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Trey Khor (ត្រីខោ) – Braised Fish with Khmer Spices
More recipes: All Asian recipes
Trey Khor (ត្រីខោ) – Braised Fish with Khmer Spices
Laura Chen
4
20 minutes
45 minutes
450
Cambodian
Main dish
Trey Khor is a classic Cambodian dish that combines braised fish with a fragrant blend of traditional Khmer spices. The dish is known for its deep, rich flavors and a slightly sweet note that comes from the palm sugar and coconut milk.
Ingredients
- 4 medium white fish fillets (e.g. tilapia)
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 piece ginger (about 2 cm), finely chopped
- 2 stalks lemongrass, tender part only, finely chopped
- 4 makrut lime leaves, torn
- 2 red chilies, seeded and finely chopped
- 1 tbsp tamarind paste
- 200 ml coconut milk
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- Fresh cilantro for garnish
Instructions
- Heat the oil in a large pot over medium heat.
- Add the onion, garlic, ginger, lemongrass and chilies and sweat for 5 minutes, until everything is soft.
- Add the makrut lime leaves, tamarind paste, coconut milk, fish sauce and palm sugar and stir well.
- Lay the fish fillets in the sauce, making sure they are fully covered.
- Reduce the heat and simmer the fish for 25-30 minutes, until completely cooked through.
- Garnish with fresh cilantro and serve.
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More recipes: All Asian recipes