Deep-Fried Pomfret with Kampot Sauce

  • Serves

    serves 4


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


  • 12 cup fresh lime juice
  • 12 cup tuk trey or other Southeast Asian fish sauce
  • 14 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


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.

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