Entree: Cambodia – Coastal Cambodia – ត្រីងៀត ➤ Trey Ngeat (Whole coastal fish seasoned and deep-fried, served with a sweet‑sour‑spicy Khmer dipping sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 35 min

Cook 15 min

Additional 30 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 whole small fish (croaker, snapper, or tilapia), approx. 6 oz (170 g) each, scaled, gutted and cleaned (estimate: Tilapia is an explicitly labelled example from the stated choices, not a silent replacement. The original gross quantity is preserved. Estimated cooked edible mass assumes roughly half the cleaned whole-fish weight is edible cooked flesh; actual yiel)
1 tbsp (15 ml) fish sauce for marinade
1 tsp (4 g) ground turmeric
3 cloves (5/16 oz (9 g)) garlic, minced
1 tsp (5 g) salt
3 cups (720 ml) neutral vegetable oil for deep-frying
3 tbsp (45 ml) fish sauce for dipping sauce
2 tbsp (30 ml) lime juice
2 tbsp (30 g) palm sugar or packed brown sugar
1 tbsp (15 ml) tamarind paste
2 shallots, thinly sliced (about 1 1/16 oz (30 g))
2 bird’s eye chilies, finely chopped
2 tbsp (6 g) chopped fresh cilantro (coriander) leaves
1/4 cup (25 g) thinly sliced green mango or pineapple (optional)
Lime wedges for serving

Show original ingredient measurements

4 whole small fish (croaker, snapper, or tilapia), approx. 6 oz (170 g) each, scaled, gutted and cleaned (estimate: Tilapia is an explicitly labelled example from the stated choices, not a silent replacement. The original gross quantity is preserved. Estimated cooked edible mass assumes roughly half the cleaned whole-fish weight is edible cooked flesh; actual yiel)
1 tbsp (15 ml) fish sauce for marinade
1 tsp (4 g) ground turmeric
3 cloves (9 g) garlic, minced
1 tsp (5 g) salt
3 cups (720 ml) neutral vegetable oil for deep-frying
3 tbsp (45 ml) fish sauce for dipping sauce
2 tbsp (30 ml) lime juice
2 tbsp (30 g) palm sugar or packed brown sugar
1 tbsp (15 ml) tamarind paste
2 shallots, thinly sliced (about 30 g)
2 bird’s eye chilies, finely chopped
2 tbsp (6 g) chopped fresh cilantro (coriander) leaves
1/4 cup (25 g) thinly sliced green mango or pineapple (optional)
Lime wedges for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the whole fish dry with paper towels and make 2–3 diagonal slashes on each side. Rub inside and out with fish sauce, ground turmeric, minced garlic, and salt. Marinate 20–30 minutes at room temperature.
2. Meanwhile prepare the dipping sauce: in a small bowl whisk together 3 tbsp (45 ml) fish sauce, 2 tbsp (30 ml) lime juice, 2 tbsp (30 ml) palm sugar, and 1 tbsp (15 ml) tamarind paste until the sugar dissolves. Stir in sliced shallots, chopped chilies, cilantro, and optional green mango or pineapple. Adjust balance to taste (more lime for sour, more sugar for sweet).
3. Heat the oil in a deep skillet or wok to 350–375°F (175–190°C). Carefully add the fish, a few at a time so they do not crowd, and fry until golden brown and crisp, about 3–5 minutes per side depending on thickness.
4. Remove fried fish to a wire rack or paper towels to drain. Repeat with remaining fish.
5. Transfer fish to a serving platter, garnish with extra cilantro and lime wedges, and serve immediately with the tamarind–lime dipping sauce on the side.

1. Pat the whole fish dry with paper towels and make 2–3 diagonal slashes on each side. Rub inside and out with fish sauce, ground turmeric, minced garlic, and salt. Marinate 20–30 minutes at room temperature.
2. Meanwhile prepare the dipping sauce: in a small bowl whisk together 3 tbsp fish sauce, 2 tbsp lime juice, 2 tbsp palm sugar, and 1 tbsp tamarind paste until the sugar dissolves. Stir in sliced shallots, chopped chilies, cilantro, and optional green mango or pineapple. Adjust balance to taste (more lime for sour, more sugar for sweet).
3. Heat the oil in a deep skillet or wok to 350–375°F (175–190°C). Carefully add the fish, a few at a time so they do not crowd, and fry until golden brown and crisp, about 3–5 minutes per side depending on thickness.
4. Remove fried fish to a wire rack or paper towels to drain. Repeat with remaining fish.
5. Transfer fish to a serving platter, garnish with extra cilantro and lime wedges, and serve immediately with the tamarind–lime dipping sauce on the side.