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Chion Tray (Cambodian fried fish)


  • Heat a layer of oil to hot in a large heavy-bottomed pan and fry the floured fish until crispy, skin side down first. Drain on kitchen paper towels.
  • Then pour off any excess oil from the pan and add the fish sauce with ¼ cup water, the chilli paste , sugar and lime juice. Mix well and reduce quite heavily.
  • Toss the carrot with the tomato and herbs in a bowl.
  • To serve, arrange the salad on individual plates, top with the fish and spoon the sauce over.


  • vegetable oil for frying
  • 4-8 fish fillets (or 4 whole small fish), skin on, well scaled
  • rice flour
  • 2 tbsp Asian fish sauce
  • 1 heaped tspn chilli paste
  • 1 tspn palm (or soft brown) sugar
  • juice of 2 limes
  • 1 medium carrot, julienned
  • 1 tomato, cored, seeded & julienned
  • a good handful of  mixed fresh herbs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm