Greetings everyone from Cambodia. Today, I bring you a braised fish fillet with a delicious soybean paste.

This braised fish recipe is a healthy savory dish that you can serve as a meal, a side dishes or as an appetizer, because it is quick and gets done in just 30 minutes.

Let’s go through the ingredients for making this stir-fry fish Recipe in Cambodia style.

Ingredients ✍️

• Fish
• Ginger
• Parsley
• Soybean paste
• Green onion

Preparation

STEP 1  

In this recipe, we cut the fish into slices as we prefer in order to let all the ingredients goes well into the fish make it more savory.

Fry fish: I like to add about 3 tablespoon of vegetables oil on the skillet, gently place the fish in the hot oil. Fry the fish on one side for approximately 6 minutes and the other for another 6 minutes. Once the fish is golden brown, remove from the oil and sprinkle with salt. After that we set it aside.

STEP 2  

Usually, I don't peel the ginger skin if I am using organic ginger from local market. I just clean it well and use it directly for cooking.

Cut ginger: We use a sharp knife to easily slice the ginger in rounds. Slice the ginger across the grains of the fibers then line up the ginger sticks you cut above, and chop them into small pieces. I usually chop it into 3 inches long.

STEP 3  

In the same skillet after we fry the fish, we can use it to fry the garlic too.

Fry garlic: I would like to pour more oil into an iron skillet over medium-high heat, and then I add chopped garlic about 2 tablespoon into the frying skillet. When it becomes smelly and brown, we decreased the heat as to avoid burning.

STEP 4  

It’s very important not to use much soybean paste if it contains a lots of salt. For this soybean paste that I choose is it isn’t salted at all, I would recommend you to taste the soybean first before cooking, if we didn’t these can ruin the end flavor result.

Add soybean paste: Next, transfer all the soybean paste into the skillet. I use about 1 small bowl of soybean paste, carefully stirring it together with garlic until soybean paste goes well with garlic.

STEP 5  

Pour ginger: Carefully Pour all the ginger into the skillet, stir it side to side with medium heat.

Add seasoning 🧂: When soybean cooked, I add about 1 tablespoon of salt. You can add more as you prefer if you use a lot of fish. Next seasoning is sugar. As we add the high amount of salty at first so, I like to add about 1 tablespoon of sugar as to make our fish more flavorful combine with the sweetness.

STEP 6  

After adding the seasoning, it is important to stir it all together again and again make sure that all the ingredients goes well together. This time we only use medium heat.

Pour some water: Water will help to make our recipe become moisture and to avoid burning. I pour about 1/2 small bowl of water and stir them in the skillet.

STEP 7  

Pour Green onion: I like to add only green onion first because parley don’t require cooked. We cut the green onion about 1-2 inches and transfer them into the skillet, stir it all over again until the green onion is cooked.

STEP 8  

Well, this fish is already fried, but I would take time to simmer it more since it isn’t cooked well.

Simmer the fish: Simmer the fish over medium-low heat for 10 minutes to 15 minutes. You can cover it with lid, stirring often. If the mixture is too thick, add more water. I usually end up using all of the water in one bowl. Taste and add salt or sugar, as needed. After 15 minutes I am sure our fish is cooked.