Entree: Cambodia – Mekong Cambodia – ចា ត្រោប ដត ➤ Cha Traop Dot (Mekong-style Cambodian stir-fry of freshwater fish with aromatic herbs and tamarind-lime sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1 lb (454 g) firm white freshwater fish fillets (catfish or snakehead), cut into 1-inch (2.5 cm) chunks
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp (30 ml) palm sugar or brown sugar
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) tamarind paste mixed with 3 tbsp (45 ml) warm water
- 2 stalks lemongrass, white part only, finely minced (about 3 tbsp / 15 g)
- 1 inch (2.5 cm) galangal, peeled and finely chopped (about 1 tbsp / 8 g) or ginger if unavailable
- 3 shallots, thinly sliced (about 1/2 cup / 80 g)
- 3 cloves garlic, crushed (about 3 tsp / 9 g)
- 2 red chilies, sliced (adjust to heat preference)
- 1 small tomato, cut into wedges (about 3 oz / 85 g)
- 1/2 cup (15 g) fresh cilantro leaves and stems, chopped
- 1/4 cup (15 g) fresh Thai basil or holy basil leaves
- 1/4 cup (15 g) green onions, sliced
- 1 lime, cut into wedges (for serving)
- 1 tbsp (15 ml) neutral oil or additional fish oil for finishing (optional)

Instructions

1. Prepare the tamarind mixture by dissolving tamarind paste in warm water; set aside. Pat fish pieces dry and season lightly with a pinch of salt.
2. In a mortar and pestle or small food processor, pound or blend the minced lemongrass, galangal, garlic, and a pinch of salt into a coarse aromatic paste.
3. Heat 1 tbsp vegetable oil in a wide skillet or wok over medium-high heat. Add sliced shallots and chilies; stir-fry 1–2 minutes until shallots begin to soften.
4. Add the aromatic paste and stir-fry 1 minute until fragrant. Add tomato wedges and stir 30 seconds.
5. Add the fish pieces and gently stir to coat with the paste; cook 2–3 minutes without stirring too vigorously to avoid breaking the pieces.
6. Pour in tamarind water, fish sauce, and palm sugar; bring to a simmer and reduce heat to medium-low. Gently simmer 3–4 minutes until the fish is opaque and cooked through and the sauce is balanced between sour, salty, and sweet.
7. Remove from heat and stir in cilantro, basil, and green onions. Taste and adjust seasoning with more fish sauce or a squeeze of lime as needed. Drizzle optional 1 tbsp neutral oil for gloss.
8. Serve immediately with steamed rice and lime wedges on the side.