The national dish of Cambodia is fresh water fish chunks served with rice and spices. This dish is straightforward yet delicious. It is the type of cuisine that always makes me happy and gives me a cozy sense of home.
2 lbs (900 gram) of whole fresh basa, catfish or snakehead fish, cleaned and cut chunks
2 tablespoons of uncooked Jasmine rice, rinsed and drained
1 fresh or frozen lemon grass stalk, cut 5 inches in length and tied to bunches
4 cups of water
1/2 tablespoon of sugar
1 tablespoon of fish sauce
1/4 teaspoon of black pepper
2 stalks of green onion, chopped
2 chopped hot chili pepper (option)
1/2 cup of chopped mix herbs of sweet basil (chee korhom), and Asian coriander ( chee xanghum)
1 fresh lime or lemon, sliced
Making instructions for Khmer Lemony Fish Soup
In a large soup pot, combine the fish, rice, lemongrass, and water. Cook, stirring often, until the rice is cooked.
adding fish sauce, honey, and black pepper to the seasoning.
Add green onion, chile pepper, and mixed herbs to the top.
With hot rice, serve.
When eating soup, add freshly squeezed lime juice (to your taste).
accompany with hot rice