In addition to the wide choice of sauces in bottles - soy sauce, fish sauce, oyster sauce ... commonly used in the preparation of dishes in Cambodia, there are all kinds of sauces prepared with fresh ingredients, condiments and aromatic plants to accompany meat and fish dishes ...
GREEN MANGO FISH SAUCE
Grated green mango (svay kao romiet or others) grated, a little grated carrot also, small red onions and minced garlic, all marinated for a while with a little fish sauce, minced pepper and a little sugar, halfway through. Path between salad and classic sauce, the Toek trey Svay preparation goes wonderfully with grilled or fried river fish dishes.
Its slightly tangy and salty flavor highlights the taste of white-fleshed fish, such as trey ros, trey tilabia or trey ptous.
GREEN TAMARIN SAUCE
Tamarind is commonly used in Khmer cuisine. Green, it has a very acidic flavor, apparently sought after by pregnant women, and appreciated as an accompaniment to grilled or fried fish dishes.
This sauce, Bok ampel ktchey, with crushed green tamarind, is often sold in the countryside and in markets located near Cambodian picnic areas, such as in Kien Svay or Oudong not far from Phnom Penh, where people buy also fish and grilled meats. It is more difficult to find it on the market stalls in town.
500 riel to 1000 riel of Bok Ampel Ktchey that we will give you in a small plastic bag, should be enough to accompany a large whole grilled fish.
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