Cambodian Sweet And Sour Fish Recipes

CAMBODIAN SWEET AND SOUR FISH

Steps:

• In a measuring cup, mix together the fish sauce, vinegar, water, sugar, paprika and cornstarch. Set aside.
• Season fish with salt and pepper.
• Put 1 tbsp oil in hot grill pan or cast iron skillet. Add fish. Cook over med heat until about half done and then turn once to cook other side.
• Meanwhile, put 2 tbsp oil into a large hot skillet or wok. Add shallots and stir until slightly softened.
• Add garlic, chili and ginger, stir 30 seconds.
• Add tomatoes and let cook, stirring a few times, until tomatoes look slightly softened, about 3-4 minutes.
• Stir sauce in cup and pour over vegetable mixture. Stir. It will thicken in about 30 seconds. Cook 1 minute.
• Place fish on platter.
• Pour vegetable sauce mixture over fish.
• Garnish with fresh cilantro leaves.

SALONA ( SWEET AND SOUR FISH)

Steps:

• In a large skillet, on a low flame, place cut up onions with vegetable oil and stir unil brown. Add the chunks of tomatoes and 1/4 cup water.
• Keep stirring on low heat as you add the rest of the ingredients (not the fish). Continue cooking on low flame for 10 minutes. Taste sauce. It should have a mild sweet and sour taste.
• Cover the bottom of a rectangular pyrex baking dish with the sauce. Lay the fish on top of the sauce and then cover the fish with the rest of the sauce.
• Preheat oven to 400 degrees F. Bake for 45 minutes. Remove and add the sliced tomatoes over the entire top of the fish. Now broil for 10 minutes.

MARINATED SWEET AND SOUR FISH

Steps:

• Preheat the oven to 375 F/190°C.
• Heat 2 tablespoons of the olive oil in a large ovenproof frying pan or Dutch oven over medium heat. Add the onions and coriander seeds and cook for 5 minutes, stirring often. Add the peppers and cook for a further 10 minutes. Add the garlic, bay, curry powder, and tomatoes, and cook another 8 minutes, stirring occasionally. Add the sugar, vinegar, 1 1/2 teaspoons salt, some black pepper, and continue to cook another 5 minutes.
• Meanwhile, heat the remaining 1 tablespoons oil in a separate frying pan over medium-high heat. Sprinkle the fish with some salt, dip in the seasoned flour to coat, then in the eggs. Fry about 3 minutes, turning once. Transfer the fish to paper towels to absorb the extra oil, then add to the pan with the peppers and onions, pushing the vegetables aside so the fish sits on the bottom of the pan. Add enough water just to immerse the fish (about 1 cup/250 ml) in the liquid.
• Place the pan in the oven for 10-12 minutes, until the fish is cooked. Remove from the oven and leave to cool to room temperature. The fish can now be served, but it is actually better after a day or two in the fridge. Before serving, taste and add salt and pepper, if needed, and garnish with the cilantro.

SOMLOR MACHOO YUNE (KHMER CAMBODIAN HOT & SOUR SOUP)

Steps:

• Roast the onion, garlic, and ginger under a broiler until charred, about 10 minutes.
• Place all stock ingredients in a stockpot except the fish sauce, and bring to a boil over medium-high heat. Skim off the scum that rises to the surface.
• Reduce to a slow simmer. After 15 minutes, remove from heat, and cool.
• Remove the chicken and let cool (3/4 lb chicken meat can be shredded, chilled and used later in soup next day).
• Return the bones to the pot with the roasted vegetables and add the fish sauce. Return stock to a simmer. Cover and simmer for about 1 1/2 hours.
• Remove from heat. Skim as much fat off the top as possible, and strain through cheesecloth. Let the stock cool to room temperature. Refrigerate overnight.
• Remove the top layer of fat. You can freeze the stock in ice cube trays, and then store the stock cubes in sealable plastic bags for use whenever you need it.
• When ready to finish soup, combine the chicken stock, lemongrass, fish sauce, sugar, galangal and salt in a large pot and bring to a boil.
• Add the pineapple, lotus root and tomato. Return to a boil then reduce to a simmer and continue cooking until the vegetables are tender (about 10 minutes).
• Add the tamarind juice then gently stir-in the chicken. Return the mixture to a simmer and cook for 10 minutes.
• Meanwhile, add the oil to a small pan and heat over high heat. Use this to fry the garlic until just browned then add to the soup.
• Stir in the basil and cilantro. Allow to wilt for 1 minute and take off the heat.
• Add the egg(s), stirring them into the soup.
• Serve the soup ladled into warmed soup bowls and garnished with the birds' eye chillies. Make sure each guest has one hard boiled egg in their bowl.

SWEET AND SOUR FISH

Steps:

• Cut halibut into bite-size pieces. Place in a mixing bowl and combine with soy sauce and 1 tablespoon of flour. Let stand for 30 minutes. Meanwhile, heat oil in deep-fryer or heavy saucepan to 375 degrees F (190 degrees C).
• Deep fry halibut pieces until golden brown. Drain on paper towels; set aside.
• For the Sauce, saute green pepper, onion and pineapple in a medium skillet for 1 minute. Stir in reserved pineapple juice, sugar, ketchup, water, remaining 2 teaspoons of flour, sesame oil, and salt to taste. Cook until thickened, stirring occasionally.
• Serve, by dipping fried halibut pieces into sauce, or pour the sauce over the fish.

SWEET AND SOUR FISH

Steps:

• Put dried mushrooms for the sauce in a bowl of boiling water and let soak 30 minutes.
• Peel and slice ginger, then cut in very fine matchsticks.
• To make the sauce, drain and finely slice the mushrooms, discarding the stems.
• Mix the cornstarch and vinegar together to make a slurry, place in a small saucepan with the sugar, ketchup, salt, soy sauce, sherry, water or stock and mushrooms.
• Rinse the bean sprouts and shake dry.
• Heat half the oil in a frying pan , add the ginger and fry 1 minute, stirring then lift out with a slotted spoon and add to the sauce.
• Fry the bean sprouts in the pan 30 seconds, then divide on four warmed dinner plates.
• Coat fish fillets lightly with cornstarch.
• Heat the remaining oil in the pan and fry fish for around 3 minutes on each side until golden and cooked through.
• Place on the bean sprouts and spoon the hot sauce over, scatter with green onions and serve with rice or noodles.