Este prato de inspiração cambojana é uma forma incrivelmente simples e rápida de cozinhar peixe, resultando num molho agridoce e picante que é absorvido pelo peixe, tornando-o suculento e cheio de sabor. A combinação de pasta de soja, gengibre e malagueta cria uma base aromática e exótica, perfeita para uma refeição de semana diferente e deliciosa.

Ingredientes

  • 1 dourada (do mar) sargo cerca de 350 gramas
  • 1/2 xícara de água
  • 1 dente de alho picado
  • 2 cm de raiz de gengibre fatiado
  • 1 colher de sopa de açúcar
  • 1 colher de sopa de molho de peixe
  • 1 colher de sopa de pasta de soja
  • 1 pimenta malagueta picada
  • 1 talo de cebolinha picada
  • pitada de pimenta branca
  • manjericão e folhas de hortelã para servir

Preparação

  1. Misture a água com alho, gengibre, açúcar, molho de peixe, pasta de feijão de soja, pimenta quente juntos em uma frigideira.
  2. Adicione o peixe e deixe ferver até que o peixe fique macio e a água tenha sido reduzida (cerca de 10 a 15 minutos), enquanto a cozedura vira o peixe.
  3. Quando o peixe cozido, adicione a cebola verde e pimenta branca.
  4. Sirva guarnecido com manjericão e folhas de hortelã.

Ready to bring the vibrant flavours of Cambodia to your kitchen? Here’s the English recipe.

Cambodian-Style Soy-Braised Fish

This Cambodian-style braised fish is a masterclass in creating deep, complex flavours with incredible speed and simplicity. The method involves gently simmering a whole fish in a fragrant broth made from classic Southeast Asian ingredients. The hero here is the fermented soybean paste, which provides a profound, salty, and umami depth that is balanced by the sweetness of sugar, the heat of chilli, and the aromatic warmth of fresh ginger.

As the fish poaches in the sauce, it becomes incredibly tender and absorbs all the beautiful flavours of the broth, which in turn reduces to a rich, glossy glaze. This cooking technique is wonderfully efficient and ensures the fish remains moist and succulent, making it a perfect quick and healthy weeknight dinner.

The dish is all about fresh, vibrant finishing touches. A generous scattering of fresh basil and mint at the end lifts the entire plate, providing a cool, herbaceous contrast to the rich and spicy sauce. It’s perfect served with a bowl of steamed jasmine rice to soak up every last drop.

Ingredients (Serves 1-2)

  • 1 whole sea bream, about 350g, cleaned
  • 1/2 cup (120ml) water
  • 1 clove of garlic, minced
  • 2cm piece of fresh ginger, sliced
  • 1 tbsp sugar
  • 1 tbsp fish sauce
  • 1 tbsp fermented soybean paste
  • 1 fresh chilli, chopped
  • 1 spring onion, chopped
  • Pinch of white pepper
  • Fresh basil and mint leaves, to serve

Method

  1. In a frying pan or wok large enough to hold the fish, combine the water with the garlic, ginger, sugar, fish sauce, soybean paste, and chopped chilli.
  2. Add the fish to the pan and bring the liquid to a simmer. Let it cook gently until the fish is tender and the liquid has reduced to a glaze, which should take about 10 to 15 minutes. Carefully turn the fish halfway through cooking to ensure it cooks evenly.
  3. When the fish is cooked through, stir in the chopped spring onion and a pinch of white pepper.
  4. Carefully transfer the fish and sauce to a serving plate and garnish generously with fresh basil and mint leaves before serving.