Samlor Machu Trey (recipe)
| Samlor Machu Trey (recipe) | |
|---|---|
| Dish | Samlor Machu Trey |
| Recipe language | English |
| Adapted from | CambodgeMag |
| Instructions | Recipe available |
| Yield | Serves 4 |
| Subjects | Food & Foodways |
Bone-in freshwater fish poached in a tamarind broth with lemongrass, galangal, tomato and water spinach.
This page records one documented preparation of Samlor Machu Trey, summarised from a published recipe. (CambodgeMag)
Ingredients
- 600 g snakehead fish or catfish, cleaned and cut into thick bone-in chunks
- 1.5 l water or light fish stock
- 3 tbsp tamarind pulp, soaked in warm water and strained, or tamarind paste
- 2 stalks lemongrass, bruised and cut into long sections
- 20 g galangal, thinly sliced
- 4 kaffir lime leaves, torn
- 4 cloves garlic, smashed
- 3 shallots, sliced
- 2 ripe tomatoes, cut into wedges
- 1 cup fresh or canned pineapple chunks, optional
- 2 fresh red chillies, sliced
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 1 tsp prahok, optional
- 2 cups water spinach, cut into segments
- A handful of Thai basil leaves
- A handful of cilantro and sawtooth herb, roughly chopped
Preparation
- Simmer the water or stock with the lemongrass, galangal, lime leaves, garlic and shallots about ten minutes.
- Add the tamarind and optional prahok and adjust for a clean tangy sourness.
- Slide in the fish and cook gently about eight minutes, keeping the broth below a rolling boil.
- Add the tomatoes, optional pineapple and chilli and simmer about five minutes until slightly softened.
- Balance the broth with fish sauce and palm sugar.
- Wilt the water spinach one to two minutes.
- Take the pot off the heat, stir in the herbs and serve with steamed jasmine rice.
Sources and reuse information
The ingredient list above is a plain factual listing of what the cited source calls for. The numbered method is a short original summary written for this wiki, not a copy of the source's instruction text. Follow the link for the full published recipe.