作法
- 做醃料：香茅、南薑、黃薑、大蒜、紅蔥頭與卡菲爾萊姆葉搗成略粗醬，與魚露、棕櫚糖、鹽和油拌勻。
- 魚徹底拍乾。腹腔塞入部分醃料，外身（含劃刀處）也塗滿醃料。靜置 1 小時。
- 做沾醬：魚露、萊姆汁、棕櫚糖（先以 30 毫升溫水化開）、蒜末與辣椒末拌勻。應酸鹹分明、略微帶甜。
- 香蕉葉於明火上稍烤軟。把魚包入香蕉葉中，棉繩綁好。
- 點燃炭火（推薦木炭）。葉包置於離炭火約 15 公分的烤架上。
- 每面烤 12 分鐘。香蕉葉會焦但保護魚肉。上桌時當場拆開——葉子釋放芳香蒸氣。配 tuk trey 沾醬與白飯，每人撕魚肉沾醬享用。
Common questions
Can 高棉炭烤全魚 be made ahead?
高棉炭烤全魚 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 高棉炭烤全魚 spicy?
高棉炭烤全魚 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 高棉炭烤全魚 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 高棉炭烤全魚 to make at home?
高棉炭烤全魚 sits at intermediate difficulty — total time about 50 minutes. The ingredients are not unusual but the timing requires attention.
Can 高棉炭烤全魚 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
Trey ang 是柬埔寨炭烤全魚的傳統——以 kreung 醃料醃過後用香蕉葉包炭烤。這個方法比直接烤更能鎖住水分，並讓魚吸收葉香。湄公河與洞里薩湖畔的餐廳常用當天捕撈的魚做這道菜。Tuk trey（萊姆魚露辣椒沾醬）是高棉幾乎所有炭烤、油炸魚都會配的桌上沾醬。洞里薩湖出產的魚被認為最適合炭烤。
