Trey Aing
Trey aing is the dish that turns any Cambodian family meal into a celebration of the senses, with freshwater fish caught from the Tonle Sap or the rice canals grilled directly over charcoal in the courtyard. Tonle Sap Lake, the largest in Southeast Asia, supplies much of the fish consumed in Cambodia, and grilled preparations make the most of its freshness without unnecessary embellishment. The way of enjoying trey aing is just as important as the cooking: each diner prepares their own package, wrapping a piece of grilled fish in lettuce leaves, adding fresh herbs, and dipping everything into the peanut and tamarind sauce. This practice turns the meal into an interactive ritual, shared by the whole family or group of friends, reflecting the spirit of community so present in Khmer cuisine.
Whole grilled fish
A whole freshwater fish is grilled over charcoal until the skin turns crispy.
Lemongrass marinade
Crushed lemongrass and kaffir lime leaves flavor the fish's flesh.
Fresh wrapping leaves
The fish is wrapped in lettuce and fresh herbs when eaten.
Spicy peanut sauce
A thick sauce of peanuts, tamarind and chili completes the dish.
Ingredients 4 servings
- 1 whole freshwater fish (about 800g), cleaned
- 3 stalks lemongrass, crushed
- 4 kaffir lime leaves
- 3 tbsp fish sauce
- 2 tbsp vegetable oil
- 150g roasted peanuts, ground
- 2 tbsp tamarind paste
- 1-2 chopped hot chilies
- Lettuce and fresh herbs, for serving
How to make it
- 1Score the cleaned fish deeply on both sides, to allow the marinade to penetrate and to help it cook evenly.
- 2Insert the crushed lemongrass and kaffir lime leaves into the fish's cavity and the scores, along with a little fish sauce.
- 3Rub the fish with vegetable oil all over the surface and let it marinate for at least 30 minutes.
- 4Heat the grill well with charcoal, and place the fish on it over medium heat, cooking for 10-12 minutes on each side, until the skin turns crispy and the flesh easily separates from the bone.
- 5Separately, prepare the sauce by mixing the ground peanuts with the tamarind paste, chopped chili and a little water, until you get a thick consistency.
- 6Transfer the grilled fish to a platter and serve hot, alongside lettuce leaves, fresh herbs and the peanut sauce, with each portion wrapped in lettuce before being dipped in the sauce.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
