Ginger Fish Sauce Tirk Khngay Recipes
CAMBODIAN GINGER SAUCE (TIRK KHNGAY)
This ginger dipping sauce is wonderful with either grilled, steamed or fried fish. My Cambodian friend's dad used to make this every time he served fish.
Provided by Mr. Ojeda
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- Mix hot water, sugar, fish sauce, lime juice, ginger, garlic, and chile peppers in a bowl.
Nutrition Facts : Calories 39.4 calories, Carbohydrate 9.7 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.8 g, Sodium 549.3 mg, Sugar 7.6 g
GINGER FISH SAUCE (TIRK KHNGAY )
Make and share this Ginger Fish Sauce (Tirk Khngay ) recipe from Food.com.
Provided by Outta Here
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 7
Steps:
- In a small bowl, mix water with sugar until sugar is dissolved.
- Stir in remaining ingresdients and let sit until cooled.
- Use as a dipping sauce.
Nutrition Facts : Calories 322.3, Fat 0.6, SaturatedFat 0.1, Sodium 5670.8, Carbohydrate 78.1, Fiber 3, Sugar 61, Protein 7.6
CRISPY FRIED ELEPHANT FISH WITH GINGER FISH SAUCE: CA TAI TUONG CHIEN XU
Provided by Food Network
Time 38m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a small saucepan, combine the sugar, fish sauce, vinegar, and water and bring to the boil. Take off the heat, and transfer to a bowl and allow to cool. In a mortar and pestle, pound together the ginger, chile, and garlic. Once the fish sauce mixture is cooled, add the ginger mixture and lime juice. Set aside. In a large wok (large enough to hold the entire fish), heat the oil to 350 degrees F. Carefully, slide the whole fish into the oil and cook on high heat for 5 minutes. The scales of the elephant fish will puff up as it cooks. Remove the fish to a platter, and dress with 4 tablespoons of ginger fish sauce and garnish with fresh cilantro. Serve the fish with steamed jasmine rice and remaining ginger sauce.
FISH IN GINGER SAUCE
This is far easier than the list of ingredients may indicate. If you enjoy fishing, this is a great way to prepare your fresh catch, whether bass, bluegill, crappie, perch or walleye fillets. It's great with tilapia fillets too. I came up with this Asian-like recipe after years of experimenting and tweaking. It has a little spice kick to it from the Szechuan stir-fry sauce, but anyone can handle it, even kids. I posted a 5 minute video of myself making this dish on YouTube under the title "Fish in Ginger Sauce" (from Juanelo1946)."
Provided by Mr. Sandman
Categories Tilapia
Time 27m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Fillets should be wet.
- In a small bowl mix the first six ingredients.
- Heat skillet over medium high heat.
- Add vegetable oil to skillet.
- Put breading in one gallon sealable plastic bag.
- Add the fillets to the bag and shake to coat them thoroughly.
- Put the breaded fillets onto clean plate.
- Add fillets to hot oil and cook until slightly brown, about 1-2 minutes.
- Turn over fillets and brown on other side for another minute.
- Turn heat down to medium.
- Pour in the soy sauce mixture.
- Turn fish over one last time.
- Cover pan and let it simmer about 3-4 minutes more (see note).
- Transfer fillets to serving platter and pour sauce from skillet over top.
- Sprinkle the chopped green onions over the top.
CAMBODIAN GINGER SAUCE (TIRK KHNGAY)
This ginger dipping sauce is wonderful with either grilled, steamed or fried fish. My Cambodian friend's dad used to make this every time he served fish.
Provided by Mr Ojeda
Categories Sauces
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- Mix hot water, sugar, fish sauce, lime juice, ginger, garlic, and chile peppers in a bowl.n
Nutrition Facts : Calories 39.4 calories, Carbohydrate 9.7 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.8 g, Sodium 549.3 mg, Sugar 7.6 g
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