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.
Servings: 4
Calories: 561kcal
Ingredients
- 2 pounds sea bass*
- 1 tbsp fish sauce
- 1 Fresno pepper deseed and julienned
- 3 stems green onion
- 10 stems cilantro leaves
- 3 tbsp avocado oil
- ½ pound ginger julienned
- 2 tbsp avocado oil
- ½ cup shallots thinly sliced
- 3 tbsp Angkor Thnot sugar*
- 3 tbsp water
- 6 tbsp rice vinegar
- 1 tbsp soy sauce
- 4 tbsp salted soy beans
Instructions
- 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 – Place the baking sheet in the oven on the rack one level below the middle rack. 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 3 tablespoons of oil over medium heat. Stir occasionally until the ginger turns golden. Remove the ginger onto a plate. Add 2 tablespoon of oil and shallot; stir occasionally until the shallot turns golden. Add the rest of ingredients, mix well and set aside.
- Broiling the fish – Once the oven reaches 450ºF, change oven setting to broil. Broil fish 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
Notes
Serve with steamed rice. * Substitutions: 
Broiled Halibut with Salted Soybean
- 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!
