Deep-Fried Pomfret with Kampot Sauce

by0| PUBLISHED Mar 14, 2002 10:00 AM
Deep-Fried Pomfret with Kampot Sauce
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In Cambodia the dishes include a variety of fish sauces like in this recipe for fried pomfrets.

Yield: serves 4


  • <sup>1</sup>⁄<sub>2</sub> cup fresh lime juice
  • <sup>1</sup>⁄<sub>2</sub> cup tuk trey or other Southeast Asian fish sauce
  • <sup>1</sup>⁄<sub>4</sub> 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


  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.
  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.