Trey Chean Choun

Name: Trey Chean Choun
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Cambodian
Ingredients: 1 whole tilapia or snakehead fish (about 600g), scored; Oil for deep frying; 1 green mango, julienned; 2 shallots, thinly sliced; 1 tbsp fish sauce; 2 tbsp lime juice; 1 tsp palm sugar; Fresh cilantro and mint; Sliced bird's eye chili; Roasted peanuts, crushed

ត្រីចៀនជូន (tray chee-EN choon)

Fried Fish with Green Mango

⏱ Prep Time 20 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 424 kcal

Whole fried freshwater fish topped with a tangy green mango salad dressed with fish sauce, lime, and herbs. A beloved Khmer riverside dish.

Nutrition & Info

Protein 34.0g

Carbs 18.0g

Fat 24.0g

Protein Carbs Fat

Dietary

gluten-free dairy-free

Allergen Warnings

⚠ fish ⚠ peanuts

Equipment Needed

deep fryer or wok spider strainer

Presentation Guide

Vessel: oval fish plate

Garnishes: green mango salad, crushed peanuts

Accompaniments: steamed jasmine rice

Ingredients

1 whole tilapia or snakehead fish (about 600g), scored
Oil for deep frying
1 green mango, julienned
2 shallots, thinly sliced
1 tbsp fish sauce
2 tbsp lime juice
1 tsp palm sugar
Fresh cilantro and mint
Sliced bird's eye chili
Roasted peanuts, crushed

Instructions

1
Score the fish on both sides. Pat dry and season with salt.
2
Deep fry in hot oil at 180C for 6-8 minutes until golden and crispy. Drain on paper.
3
Toss green mango with shallots, fish sauce, lime juice, palm sugar, chili, and herbs.
4
Place fried fish on a serving plate. Top generously with the green mango salad.
5
Garnish with crushed peanuts and serve immediately.

💡

Did You Know?

This dish highlights Cambodia's freshwater fishing heritage from the Tonle Sap, the largest freshwater lake in Southeast Asia.

Chef's Notes

Equipment Tips

deep fryer or wok
spider strainer

Garnishing

green mango salad, crushed peanuts

Accompaniments

steamed jasmine rice

The Story Behind Trey Chean Choun

Trey chean choun embodies Cambodia's deep relationship with freshwater fish, which has been the primary protein source for Khmer people for millennia. The Tonle Sap lake system provides one of the world's richest freshwater fisheries.

The combination of crispy fried fish with a raw, tangy salad topping is a Khmer invention that balances textures and flavors beautifully. Green mango adds sourness that cuts through the richness of the fried fish.

This dish is commonly served at family gatherings and riverside restaurants, representing everyday Cambodian cooking at its best.

🕐 Traditionally enjoyed lunch or dinner 📜 Origins: Traditional

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