Broiled Sea Bass

Check out this quick and easy recipe for Chean Choun, topped with a sweet and sour hot relish of roasted ginger, garlic, shallots, and salted soybeans. “This dish has the word Mom written all over it. I think of her every step of the way?♥️”, Chef Channy.

Trey Chean Choun – Broiled Sea Bass topped with roasted ginger, garlic, shallot, and salted soybeans
Prep Time: 20 minutes
Cook Time: 40 minutes
Course: Main Course
Cuisine: Chinese Cambodian
Keyword: Chean Choun, ginger, sea bass, seafood, Trey Chean Choun
Servings: 4
Calories: 561kcal
Author: Channy Laux


  • 2 pounds sea bass*
  • 1 tsp fish sauce
  • 1 Fresno pepper deseed and julienned
  • 3 stems green onion
  • 10 stems cilantro leaves
  • 2 tbsp avocado oil
  • ½ pound ginger julienned
  • ½ cup shallots thinly sliced
  • 2 tbsp Angkor Thnot sugar*
  • 1 tbsp water
  • 4 tbsp rice vinegar
  • 2 tsp soy sauce
  • 4 tbsp salted soy beans


  • Marinate fish – Clean and pat fish dry with paper towel. Coat with the fish sauce. Place the fish on a baking dish, set aside.
  • Preheat the oven – Turn the oven to 450ºF
  • Prepare garnish – Place julienned fresno chiles in a bowl of ice water. Discard white stems of green onion, shred the green portion and place its the same ice water for the chili. Place cilantro in a separate bowl of ice water.
    Note: this step allows the herbs and chili to stiffen, curl and fluff perfectly for garnishing.
  • Prepare Sauce – Roast ginger in oil over medium heat. Stir occasionally until the ginger turns golden. Add shallot, stir occasionally until the shallot turns golden. Add Thnot sugar stir until sugar is melting. Add water, vinegar, soy sauce, and salted bean. Mix well and set aside.
  • Broiling the fish – Once the oven reaches 450ºF, change oven setting to broil. Broil fish on the rack one level below the middle rack, for 10 to 15 minutes until the internal temperature of the thickness part of the fish reaches at least 135ºF. Half way through broiling, rotate the baking dish for even broiling.
  • Garnish – Once the fish is done broiling, place it on a serving platter. Top with the sauce, Fresno chiles, green onion, cilantro.

Nutrition Facts

Calories: 561kcal | Carbohydrates: 22g | Protein: 43g | Fat: 33g | Saturated Fat: 4g | Cholesterol: 181mg | Sodium: 455mg | Potassium: 957mg | Fiber: 3g | Sugar: 10g | Vitamin A: 369IU | Vitamin C: 15mg | Calcium: 61mg | Iron: 3mg


Serve with steamed rice.
* Substitutions:
  • Substitute Thnot Sugar with granulated sugar
  • Other fish options that work well for this dish include: halibut, branzino, or salmon
Broiled Halibut with Salted Soybean
Tried this recipe?Mention @AngkorFood or tag #angkorfood, thank you!

Published by Channy Laux

Channy Laux is a survivor of the Khmer Rouge genocide in Cambodia. She was thirteen-years-old when the Khmer Rouge took over the country in 1975. From 1975 to 1979, Channy endured starvation, horrendous working conditions, sickness and repeated separations from her family. In June of 1979, Channy arrived in Lincoln Nebraska as a refugee. After four years of no school and not knowing a word of English, she attended Lincoln High School; earned a Master of Science in Applied Mathematics from Santa Clara University and undergraduate degrees from the University of Nebraska-Lincoln. Channy worked in Silicon Valley as an engineer in the Aerospace and Biotech industries for 30 years. In 2017 Channy decided to focus on completing a promise that she made to herself as she and her family struggled to survive the Cambodian genocide. “If I ever make it out alive, I will make sure the world knows what happened to us.” Channy published her memoir “Short Hair Detention”, which receives multiple awards, including Nebraska’s 2018 Book Award. Channy is also founder of Angkor Cambodian Food. Her goal is to bring Cambodian cuisine into American kitchens, by providing authentic and hard to find ingredients along with easy to follow recipes. One of her creations Kroeurng (Lemongrass cooking paste) receives sofiTM Award from Specialty Foods and Innovation Foodservice Award from IFMA. Channy now balances her time between her business and educating communities on the Cambodian Genocide. She works with schools and other organizations to promote awareness of Cambodian Genocide. She is a member of Speakers Bureau for JFCS Holocaust Center.

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