Whole fish stuffed with lemongrass, grilled over charcoal, and served with a tangy dipping sauce and fresh herbs. A Mekong riverside tradition.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: banana leaf-lined plate
Garnishes: fresh herbs, lime wedges
Accompaniments: dipping sauce, steamed rice
Instructions
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1
Score the fish on both sides. Stuff cavity with lemongrass and garlic.
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2
Season generously with salt and pepper.
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3
Grill over charcoal for 8-10 minutes per side until skin is crispy and flesh is cooked.
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4
Mix dipping sauce ingredients until sugar dissolves.
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5
Serve whole fish with dipping sauce, fresh herbs, and rice.
Did You Know?
Along the Mekong, fishermen grill their catch riverside using the same techniques their ancestors used centuries ago.
Chef's Notes
Equipment Tips
- charcoal grill
- grilling basket
- tongs
Garnishing
fresh herbs, lime wedges
Accompaniments
dipping sauce, steamed rice
The Story Behind Trey Ang
Trey ang represents the most fundamental Cambodian cooking method: grilling fresh fish over charcoal. Along the Mekong and Tonle Sap, this technique has been practiced for thousands of years.
The stuffing of lemongrass into the fish cavity is distinctly Khmer, infusing the flesh with aromatic flavor during grilling. The tangy dipping sauce balances the smoky richness.
Riverside fish grilling remains a living tradition in Cambodia, with restaurants along the Mekong offering this dish as their signature.
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