做法
- 做腌料:把香茅、高良姜、姜黄、大蒜、红葱头和青柠叶捣成粗酱。与鱼露、棕榈糖、盐和油拌匀。
- 把鱼彻底擦干。腹腔填入部分腌料。其余腌料抹遍鱼身,深划刀处也要塞入。腌制1小时。
- 做蘸汁:把鱼露、青柠汁、棕榈糖(用30毫升温水溶解)、蒜末和辣椒末拌匀。应酸味鲜明、咸鲜微甜。
- 在火上烤软香蕉叶。把鱼用蕉叶包好,棉绳系紧。
- 点燃炭火炉——首选木炭。把包好的鱼放在距炭火15厘米的烤架上。
- 每面烤12分钟。蕉叶会焦但能护住鱼肉。上桌时拆开——叶子散出芬芳蒸汽。配tuk trey蘸汁和蒸米饭。各自夹起鱼肉蘸食。
Common questions
Can 蕉叶炭烤鱼 be made ahead?
蕉叶炭烤鱼 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 蕉叶炭烤鱼 spicy?
蕉叶炭烤鱼 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 蕉叶炭烤鱼 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 蕉叶炭烤鱼 to make at home?
蕉叶炭烤鱼 sits at intermediate difficulty — total time about 50 minutes. The ingredients are not unusual but the timing requires attention.
Can 蕉叶炭烤鱼 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.
文化背景
炭烤鱼是柬埔寨的炭烤鱼传统——整鱼用kreung酱腌制,蕉叶包好上炭。这种做法比直接烤更能保水,并赋予鱼肉蕉叶的香气。这道菜常见于湄公河和洞里萨湖边的餐厅,鱼当天清晨现捕。Tuk trey(青柠鱼露辣椒蘸汁)是高棉餐桌酱,几乎所有烤鱼炸鱼都配。这道菜也具地方性——洞里萨湖的鱼最适合做炭烤。
