Deep-Fried Pomfret with Kampot Sauce

Name: Deep-Fried Pomfret with Kampot Sauce
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 ⁄ 2 cup fresh lime juice; 1 ⁄ 2 cup tuk trey or other Southeast Asian fish sauce; 1 ⁄ 4 cup sugar; 1 clove garlic, peeled and minced; 3 bird's eye or other small, fresh, hot red chiles, thinly sliced; 4 (1/2-lb.) pomfrets, cleaned; Vegetable oil for frying

Serves
serves 4

SAVEUR

In Cambodia the dishes include a variety of fish sauces like in this recipe for fried pomfrets.

Ingredients

¹⁄₂ cup fresh lime juice
¹⁄₂ cup tuk trey or other Southeast Asian fish sauce
¹⁄₄ cup sugar
1 clove garlic, peeled and minced
3 bird's eye or other small, fresh, hot red chiles, thinly sliced
4 (1/2-lb.) pomfrets, cleaned
Vegetable oil for frying

ADVERTISEMENTAD

Instructions

Step 1

Combine lime juice, tuk trey, and sugar in a small bowl and mix until sugar completely dissolves. Stir in garlic and chiles and set aside.

Step 2

Rinse fish inside and out, then pat dry with paper towels. Heat about 4'' oil in a wok or large, deep skillet over medium-high heat. When oil is hot, fry fish in batches, turning once, until well- browned and crisp, about 5 minutes per side. Drain fish on paper towels, then transfer to a large platter. Spoon sauce over fish and garnish with sliced cucumbers, if desired.