Siem Reap Fish Dip
Learn how to create your very own traditional Khmer Fish Dip. This tasty recipe is brought to you by our executive chef, Mr. Sok Kimsong.
Siem Reap Fish Dip
By: Sok Kimsong
Our Siem Reap Fish Dip recipe is perfect for light lunches, snacks, and appetizers. Since the dip contains almost an entire fish, you’re getting a bunch of protein and healthy fats. And the fresh, seasonal vegetables that you choose will make your body happy.
In our Siem Reap Fish Dip recipe, we will be using cucumbers, cabbage, round eggplants, string beans, young corn, carrots, broccoli, and cauliflower as our fresh, seasonal vegetables.
- Lake Fish fillet
- Lime leaf
- Galangal root
- Small chili
- Long Chili
- Dry Chili soaking & chopped
- Coconut Milk
- Cooking oil
- Fish sauce
- Chicken Powder
- Tamarind Sauce
- Lime wedge
- Round Eggplants
- String Beans
- Young Corn
Step by Step Instructions
Clean the fish fillet and carefully remove all bones. Keep one cup of the fish set aside. Bring to a boil with garlic (2pcs), shallots (2pcs), Galangal root (1pc), and lemongrass (2pcs). Boil until well cooked.
Finely chop your dry chili, soak and set aside.
Clean and peel your selection of fresh, seasonal vegetables as well as the cucumber, lime, and long/short chilis. Then set aside.
Boil your selection of fresh, seasonal vegetables. Cook well. Transfer to cold water and drain.
Pound the cooked fish, garlic, and shallots with a mortar and pestle until well mixed.
Bring a saucepan to high heat and stir-fry. Add your soaked dry chili first (until fragrant) then add all other ingredients together (NOT seasonal vegetables).
Add in sugar, fish sauce, fish stock, chicken powder, and coconut milk to taste. Reduce to medium heat for the last 5 minutes.
Serve with your selection of fresh, seasonal vegetables and a small bowl of steamed jasmine rice.