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Trey aing (grilled fish with lemongrass)
Trey aing (ត្រីអាំង): whole freshwater fish stuffed with lemongrass, grilled over charcoal and wrapped in herbs and green mango
Around Siem Reap and the floating villages of the Tonlé Sap, weekend outings mean a bamboo picnic hut by the water and a whole fish grilled over charcoal in a wire basket. The fish is stuffed and rubbed with lemongrass, garlic and salt, so the skin blisters and smokes while the white flesh stays moist; diners pull off flakes and wrap them in lettuce with mint, basil, sliced cucumber and sour green mango, then dunk the parcel in a garlicky lime dip with crushed peanuts. Snakehead or tilapia are the usual fish, but sea bass or bream are excellent. Turning the fish too soon is the classic misstep; the skin tears and sticks to the grill. Chef's tip: oil the fish and the basket well, then leave it alone until the underside releases by itself, about 10 minutes.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the fish
- 2 whole tilapia, sea bass or breamabout 600 g each, scaled and gutted by the fishmonger
- 4 lemongrass stalks2 bruised and cut in half, 2 finely chopped
- 4 garlic clovesfinely chopped
- 1 ½ tsp salt
- ½ tsp ground turmeric
- 2 tbsp vegetable oil
For the dip
- 3 tbsp fish sauce
- 3 tbsp lime juice
- 2 tbsp sugar
- 4 tbsp warm water
- 2 garlic clovesfinely chopped
- 2 red bird's eye chilliesfinely chopped
- 3 tbsp roasted peanutscrushed
To serve
- 1 green mangopeeled and cut into thin strips
- 1 head soft lettuce leavesseparated
- 1 cucumberthinly sliced
- 1 large handful mixed mint, Thai basil and coriander
- 7 oz cooked thin rice noodles (optional)
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Method
0/9 doneStep 1: Rinse 2 whole tilapia, sea bass or bream inside and out and pat dry. Cut 3 deep slashes on each side, down to the bone.
Step 2: Mix the chopped part of 4 lemongrass stalks with 4 garlic cloves, 1 ½ tsp salt, ½ tsp ground turmeric and half the 1 tbsp vegetable oil. Rub it into the slashes and over the skin, then push the bruised lemongrass pieces into the belly cavities. Leave in the fridge for 15–30 minutes.
20 minStep 3: Meanwhile, make the dip: stir 2 tbsp sugar into 4 tbsp warm water until dissolved, then add 3 tbsp fish sauce, 3 tbsp lime juice, 2 garlic cloves and 2 red bird's eye chillies. Add 3 tbsp roasted peanuts just before serving.
Step 4: Light a charcoal barbecue and let the coals burn down to a steady medium heat, covered in grey ash, or heat a gas grill to medium.
20 minStep 5: Brush a hinged fish basket, or the grill bars, generously with the rest of the 1 tbsp vegetable oil and clamp the fish inside.
Step 6: Grill for 10–12 minutes without moving, until the skin is blistered and golden and the fish releases easily from the bars.
12 minStep 7: Turn carefully and grill the other side for 10–12 minutes, until the flesh is opaque all the way to the bone and flakes easily when pushed with a knife at the thickest point.
12 minStep 8: Arrange 1 green mango, 1 head soft lettuce leaves, 1 cucumber, 1 large handful mixed mint, Thai basil and coriander and 7 oz cooked thin rice noodles on a platter while the fish rests for 2 minutes.
2 minStep 9: Serve the fish whole on a board. Pull off chunks of flesh, wrap in lettuce with herbs, mango and cucumber, and dip in the sauce. Watch for small bones as you eat.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 38 g
- Carbs
- 22 g
- Fat
- 10 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does trey aing (grilled fish with lemongrass) take?
- About 45 minutes in total: 20 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
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