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Cambodian   -   Carmelized White Fish (Khar Trey Ruah Nung Saik Chrouk)   adapted from The Elephant Walk Cookbook

  • 2 Pounds White Fish Fillets -- tilapia
  • 1/4 Cup Fish Sauce
  • 1 Tablespoon Soy Sauce
  • 2 Tablespoons Olive Oil
  • 5 Cloves Garlic -- finely chopped
  • 1 Tablespoon Sugar
  • 1/2 Pound Pork -- cubed
  • 2 Cups Water
  • 2 Teaspoons Salt
  • 2 Teaspoons Pepper
  • 1 Medium Scallion -- finely chopped
Directions Slice the fish crosswise into 1/2 inch pieces. Marinate the fish in the fish and soy sauces for 20 minutes. Heat oil in skillet over high heat and saute the garlic until just brown. Reduce to medium, add sugar and stir constantly as it liquifies, browns and froths. When the carmel is dark brown add pork and cook fo 5 minutes. Add fish and marninade and cook for 2 minutes. Add water, salt and pepper, reduce heat to medium and cook for 25 minutes or until pork is tender. Sprinkle with scallion and serve.
Serves 4
Time to Make 0:00

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