Cambodian
Trei Aing
“Grilled snapper, kissed by lemongrass and lime, with a spicy undertone of chili and garlic.”
Medium1 hour
Where it comes from
Trei Aing reflects the Tonle Sap fishing tradition, where fresh catch meets the vibrant flavors of Khmer seasoning.
On the Palate
What goes into it
Proteins
Fruits
Herbs & Spices
Sauces & Condiments
How it's made
- 1
Clean the snapper and score the skin.
- 2
Marinate with lemongrass, garlic, and fish sauce.
- 3
Grill over charcoal until the skin is crisp and flesh is cooked.
- 4
Mix lime juice, bird's eye chili, and palm sugar for a dipping sauce.
- 5
Serve the fish with the sauce drizzled over.
