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Trey Boeng Kanchaet - Fried Fish in Curry Sauce with Water Mimosa - Flavourfully
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Fried Fish in Curry Sauce with Water Mimosa

Also known as Trey Boeng Kanhchaet is a unique and delectable dish that Khmer-Cambodian love to serve for lunch or dinner with rice. The ingredients for making this tasty dish such as fish, red curry paste, sourness from tamarind paste or lime juice, coconut milk to add the creamy texture, sugar, salt, chicken soup powder, fish sauce, and last but not least water. The taste is salty, sweet, sour, and has a delicious creamy flavor from the coconut cream or milk. Adjust the taste to your preference.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 2
Course: Main Course
Cuisine: Asian, Cambodian, Khmer
Ingredients Method

Ingredients
  

  • 1 large Tilapia ( prepared )
  • 1 Basa fillet ( 300g )
  • 3 tbsp Lemongrass paste
  • 3 tbsp Tamarind paste
  • 1 package Water mimosa ( or more )
  • 5 tbsp Coconut milk
  • 3 tbsp Fish sauce
  • 3 tbsp Sugar
  • 1 tsp Salt
  • 1 tsp Chicken soup base mix
  • 1/2 litre Water
  • 3 cups Vegetable oil ( for frying the fish )
Red Curry Paste
  • 50g Lemongrass
  • 30g Garlic
  • 30g Shallot
  • 20g Galangal
  • 3 Kaffir Lime Leaves
  • 10g Turmeric
  • 3 tbsp Chili flakes
  • 150ml Water
Tamarind Paste
  • 35g Tamarind
  • 1/2 cup Hot boiling water
Curry Sauce
  • 1/2 litre Water ( 500 ml )
  • 3 tbsp Lemongrass paste
  • 3 tbsp Tamarind paste
  • 3 tbsp Fish sauce
  • 1 tsp Salt
  • 3 tbsp Sugar
  • 1 tsp Chicken soup base mix
  • 5 tbsp Coconut milk
  • 1 Basa fillet ( pounded )

Method
 

Red Curry Paste
  1. Slice the lemongrass, garlic, shallot, kaffir lime leaves for blending faster.
  2. Galangal and turmeric should have the skins peeled before being cut into smaller chunks for blending.
  3. Put everything in a blender with some water, and blend until it reaches a fine paste. Transfer to a bowl, and set aside.
Tamarind Paste
  1. In a small mixing bowl, add seedless tamarind and pour in hot boiling water, then stir until it has completely melted.
Basa Fillet
  1. In a medium pot, bring enough amount of water to a boil.
  2. Add in basa fillet, and reboil it, then simmer for about 2-3 minutes, and take it out.
  3. Let the fish cool down for a bit, then pound it but not too fine using a pestle and mortar. Transfer into a bowl, and set aside.
Curry Sauce
  1. In a saucepan over medium-high heat, bring water to a boil. ( NOTE: before boiling the water step, you can stir-fry the red curry paste to release aroma for about 2-3 minutes, then add water after.)
  2. Then add curry paste, tamarind paste, fish sauce, salt, sugar, chicken soup base mix (chicken powder), coconut milk, and pounded basa fillet, stir to combine.
  3. Once it starts to boil, turn the heat off. Set aside
Tilapia
  1. First, let’s clean the fish well.
  2. (Optional) score the fish on both sides with nice shallow cuts for cooking evenly. (Or skip this step)
  3. Then pat dry the fish with paper towels.
  4. Pan-fry, place a non-stick pan over medium heat, add cooking oil (vegetable oil), and salt (optional), and stir.
  5. Once the oil is hot, add the fish in and fry until it reaches that beautiful crispy golden brown.
  6. Carefully, take it out of the hot oil and place it on a cooling rack.
Water Mimosa
  1. We only need the young stems, shoots, and leaves of Water Mimosa. Discard the hard part since they are tough to chew.
  2. Cut into 2 inches long and rinse well with water, then drain.
Serving
  1. Place the water mimosa on a serving plate, put the fried fish next, then cover the fish with some water mimosa, pour the curry sauce over the fish and water mimosa and serve with rice.
  2. Enjoy!