Entree: Cambodia – Coastal Cambodia – ត្រីឆៀន ➤ trey chhien (Whole fried fish crisped until golden, served with a sour-sweet garlic and lime dipping sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 4 whole white-fleshed fish such as snapper or barramundi, scaled and gutted, head on, approx. 10 oz (280 g) each
- 1 tsp (5 g) salt, plus more as needed
- 1/2 cup (60 g) rice flour for dredging
- 1/4 cup (30 g) cornstarch (optional, for extra crispness)
- 3 cups (720 ml) neutral vegetable oil for deep frying
- 3 cloves garlic, minced (about 9 g)
- 1/2 tsp (1 g) ground white pepper
- 2 tbsp (30 ml) fish sauce (for light seasoning)
- 2 tbsp (30 ml) lime juice (for marinade)
- 2 scallions (green onions), thinly sliced
- 1/4 cup (15 g) fresh cilantro leaves for garnish
Dipping sauce:
- 3 tbsp (45 ml) fish sauce
- 2 tbsp (30 ml) lime juice
- 2 tbsp (30 ml) palm sugar or light brown sugar
- 1 tbsp (15 ml) water
- 1 small red chili, thinly sliced
- 1 clove garlic, minced (about 3 g)

Instructions

1. Rinse and pat the fish dry thoroughly with paper towels. Make 2–3 diagonal slashes on each side of the fish to allow heat and seasoning to penetrate. Lightly rub each fish inside and out with 1 tsp (5 g) salt and 2 tbsp (30 ml) lime juice; let rest 10 minutes.
2. Meanwhile, prepare the dipping sauce by whisking together 3 tbsp (45 ml) fish sauce, 2 tbsp (30 ml) lime juice, 2 tbsp (30 ml) palm sugar, 1 tbsp (15 ml) water, sliced chili, and 1 clove (3 g) minced garlic until the sugar dissolves. Adjust sweet, sour, and salty balance to taste and set aside.
3. Mix the 1/2 cup (60 g) rice flour with the 1/4 cup (30 g) cornstarch (if using) and 1/2 tsp (1 g) ground white pepper in a wide shallow dish. Lightly dredge each fish so it is evenly coated, shaking off excess.
4. In a large heavy skillet or wok, heat 3 cups (720 ml) of oil to 350°F (175°C) — oil should be hot and shimmering but not smoking. Test with a small pinch of rice flour; it should sizzle immediately.
5. Fry the fish one or two at a time (depending on pan size) for 5–7 minutes per side, until deeply golden and crisp and the flesh flakes easily when tested near the bone. Maintain oil temperature between batches.
6. Transfer fried fish to a wire rack or paper-towel-lined platter to drain briefly. Sprinkle with a little extra salt if desired.
7. Serve the Trey Chien whole, garnished with sliced scallions and cilantro, accompanied by the sour-sweet dipping sauce. Encourage diners to pull crisp skin and tender flesh from the bones and dip into the sauce.