Deep-Fried Pomfret with Kampot Sauce
In Cambodia the dishes include a variety of fish sauces like in this recipe for fried pomfrets.
Yield: serves 4
- 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
- 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.
- 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.