🇰🇭 Cambodia recipe
Trey Chean Neung Spey
Trey Chean Neung Spey is a classic Cambodian home-style dish of whole fish pan-fried until the skin is shatteringly crispy, served alongside a colorful stir-fry of seasonal vegetables in a savory-sweet sauce. The fish is scored deeply before frying to create extra crispy edges, and the vegetable accompaniment provides a fresh counterbalance to the rich, golden fish.
Prep20 mins
Cook20 mins
Serves3
Difficultymedium
Ingredients
- 1 whole tilapia or sea bass (about 600g), cleaned and scaled
- 3 tablespoons fish sauce (divided)
- 2 tablespoons tamarind paste
- 1 tablespoon palm sugar
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 200g Chinese broccoli (gai lan), cut into 5cm pieces
- 1 carrot, sliced diagonally
- 150g baby corn, halved lengthwise
- 1 red bell pepper, sliced
- 100ml water
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Vegetable oil for frying (about 250ml)
- Fresh cilantro and sliced red chili for garnish
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 280
- Protein
- 24 g
- Carbs
- 10 g
- Fat
- 16 g
