Trey Kho Manor (Caramelized Fish With Pineapple)


For Caramel sauce (Tirk Kmao):
1 Tablespoon sugar
1 Tablespoon water
480 ml (2 Cups) water
1  450 to 700 gm (1-1 ½ lbs ) fresh-water fish (eg: trout, snakehead or catfish) cleaned and cut 2 cm (1/2 in) thick
½ Pineapple, peeled and sliced
30 ml (2 tbsp) fish sauce
1 tbsp sugar
1 tsp salt
2 Cloves garlic, minced
¼ tsp black pepper
3 Stalks green onion, chopped


Make caramelized sauce first by put 1-teaspoon sugar and 1-tablespoon water in a small saucepan. Cook and stirs frequently till the sugar turns dark brown color, but DO NOT burn.
Immediately pour 2 cups water to caramelized sugar, be careful of splashing and steam generation.
Add fish,pineapple, fish sauce, sugar, salt and garlic.
Simmer until fish tender and water reduced.
Top with black pepper and green onion.
Serve hot with rice.