Trey Cham Hoy Chia Mui Spee Chrout (Steamed Fish with Sour Mustard Greens)

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Trey Cham Hoy Chia Mui Spee Chrout (Steamed Fish with Sour Mustard Greens)

Trey Cham Hoy Chia Mui Spee Chrout (Steamed Fish with Sour Mustard Greens) is a traditional Cambodian recipe for a classic dish of snakehaed fish steamed on a bed of mustard greens pickle that's garnished with rice paddy herb. The full recipe is presented here and I hope you enjoy this classic Cambodian version of: Steamed Fish with Sour Mustard Greens (Trey Cham Hoy Chia Mui Spee Chrout).

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Serves:

Rating:

Tags : Herb Recipes Vegetable Recipes Cambodia Recipes

Ingredients:

2 tbsp vegetable oil
3 garlic cloves, minced
3 spring onions, chopped
500ml mustard green pickle
1/4 tsp sea salt
1/4 tsp freshly-ground black pepper
1 whole snake head fish (or trout) [about 1kg], cleaned, washed and patted dry
1 yellow onion, sliced
1 handful of rice paddy herb, cut into 8cm lengths

Method:

Add the oil to a hot saucepan then stir in the garlic and spring onions. Fry for about 5 minutes, or until softened then take off the heat and set aside.

Spread half the mustard green pickle in the base of a bamboo steamer. Season the fish with the salt and black pepper then sit on top of the mustard pickle in the steamer. Add the onion then top with the remaining mustard green pickle and add a few stalks of the rice paddy herb.

Place the bamboo steamer in a wok or pan and steam for about 20 minutes, or until the fish is tender. At this point, pour over the garlic and spring onion mix along with the remaining rice paddy herb. Continue steaming for 3 minutes more.

Serve hot, accompanied by rice, a selection of raw vegetables, and tamarind sauce