Cara membuat
- Buat marinasi: tumbuk serai, lengkuas, kunyit, bawang putih, bawang merah, dan daun jeruk cincang jadi pasta kasar. Campur dengan saus ikan, gula aren, garam, dan minyak.
- Lap ikan hingga kering. Isi rongga perut dengan sebagian marinasi. Lumur sisanya ke seluruh ikan, termasuk ke sayatan. Marinasi 1 jam.
- Buat saus celup: kocok saus ikan, air jeruk nipis, gula aren (larutkan di 30 ml air hangat), bawang putih, dan cabai. Harus terasa tajam asam, asin, sedikit manis.
- Lunakkan daun pisang di atas api hingga lentur. Bungkus ikan di daun pisang, ikat dengan tali dapur.
- Nyalakan panggangan arang; lebih disukai arang kayu. Tata ikan terbungkus di rak panggangan sekitar 15 cm di atas bara.
- Panggang 12 menit per sisi. Daun pisang akan gosong tetapi melindungi ikan. Buka di meja; daun melepaskan uap harum. Sajikan dengan saus celup tuk trey dan nasi kukus. Tiap orang ambil potongan ikan dan celup.
Common questions
Can Trey Ang be made ahead?
Trey Ang is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is Trey Ang spicy?
Trey Ang as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Trey Ang vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Trey Ang to make at home?
Trey Ang sits at intermediate difficulty — total time about 50 minutes. The ingredients are not unusual but the timing requires attention.
Can Trey Ang be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Catatan budaya
Trey ang adalah tradisi ikan panggang Kamboja: ikan utuh dimarinasi pasta kreung dan dipanggang arang dalam daun pisang. Tekniknya menjaga kelembapan lebih baik dari panggangan langsung dan menanamkan aroma daun pisang ke ikan. Hidangan ini ditemukan di restoran tepi sungai sepanjang Mekong dan Tonle Sap, di mana ikan ditangkap pagi yang sama. Tuk trey (saus celup jeruk nipis-saus ikan-cabai) adalah saus meja Khmer, disajikan berdampingan dengan hampir setiap hidangan ikan panggang atau goreng. Hidangan ini juga regional; ikan dari Tonle Sap paling dihargai untuk olahan panggang.
