Fish &
Seafood
Recipes
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BiCoastal Seafood
We’ve got . . . choice, gourmet, selection
Deep Fried Pomfret (Trey Chap Kampot )
Ingredients:
½ cup fresh lime juice
¼ cup sugar
¼ cup fish sauce
1 garlic clove, smashed and coarsely chopped
3 chilies, thinly sliced
4 whole Pomfrets (substitute sole, perch or tilapia if required)
Vegetable oil for frying
Thinly sliced cucumbers, for garnish
Preparation:
Combine lime juice, fish sauce and sugar in a small bowl and mix until sugar dissolves completely
Stir in the garlic and chilies and set aside
Rinse the fish inside and out then pat dry with paper towels
Heat about 4 inches of oil in a wok or large deep skillet over medium high heat
When the oil is hot, fry the fish one by one, turning once until well browned and crisp – about 5 minutes on each side
Remove with a slotted spoon and drain on paper towels, then cover to keep warm
When all the fish are fried, transfer to a large platter
Pour the sauce over the fish and garnish with sliced cucumbers
Serves 4 to 6.
Great with: Parsley potatoes, or rice, and peas.
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