Tirk Kreoung Pahok

Ingredients

• 1 lb fillet of catfish, basa or any white meat fish
• 3 cloves garlic, minced
• ½ cup fresh or frozen fresh or frozen minced lemon grass
• 3 chopped hot chili pepper or to your taste (option)
• 2 tablespoons vegetable oil
• 1 cup water
• 1 tablespoon sugar
• 2 tablespoons fresh lime or lemon juice
• ½ cup creamy style pickle fish (pahok)
• a handful of chopped sweet basil leaves
• ½ cup unsalted roasted peanuts, crushed

Procedures

1. Grilled or boiled fish.
2. When fish cooked, put fish in a large bowl and use a fork to break up fish meat.
3. Using mortal and pestles to pounded on garlic, lemon grass and hot chili pepper together, set a side.
4. Heat up a small saucepan, when it hot add oil, lemon grass mixture and fish.
5. Stirs well.
6. Add water, sugar, lime juice and creamy pickle fish.
7. Stirs well.
8. Simmering for 10 to 15 minutes then add sweet basil leaves.
9. Stirs.
10. Top with peanut before serve.
11. Serve hot with rice along with fresh raw vegetables; cabbage, cucumber or my favorite green banana, boiled pka snor and mints.