Crisp coconut drain isn't utilized as a part of consistently
Khmer cooking. Rather it is put something aside for dishes that are served at
uncommon events. Seared Fish on the Fire Lake is one such dish – it's
customarily made for parties or eaten at eateries in an extraordinary, angle
formed dish.
An entire fish is pan fried and after that completed on a
hotplate at the table in a COCONUT curry produced using yellow kroeung and
chilies. Vegetables, for example, cauliflower and cabbage are cooked in the
curry, and presented with rice or rice noodles. The strict interpretation of
this dish is trei bung kanh chhet, angle from the pool of kanh chhet, a green
Cambodian water vegetable presented with this dish.