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Caramelised fish dishes are popular across the region. Recipes are few and far between




Ingredients:

For Caramel sauce (Tirk Kmao):
  • 1 Tablespoon sugar
  • 1 Tablespoon water

Main ingredients:
  • 480 ml (2 Cups) water
  • 1  450 to 700 gm (1-1 ½ lbs ) fresh-water fish (eg: trout, snakehead or catfish) cleaned and cut 2 cm (1/2 in) thick
  • ½ Pineapple, peeled and sliced
  • 30 ml (2 tbsp) fish sauce
  • 1 tbsp sugar
  • 1 tsp salt
  • 2 Cloves garlic, minced
  • ¼ tsp black pepper
  • 3 Stalks green onion, chopped


Method:

  1. Make caramelized sauce first by putting 1-teaspoon sugar and 1-tablespoon water in a small saucepan.
  2. Cook and stir frequently till the sugar turns dark brown color, but DO NOT burn.
  3. Immediately pour 2 cups water to caramelized sugar, be careful of splashing and steam generation.
  4. Add fish,pineapple, fish sauce, sugar, salt and garlic.
  5. Simmer until fish is tender and water reduced.
  6. Top with black pepper and green onion.
Serve hot with rice.