Dried Fish (ត្រីងៀត) — Cambodian Food Encyclopedia
Sun-dried freshwater fish — a Cambodian pantry staple grilled or fried as a side dish.
What is Dried Fish?
Sun-dried freshwater fish — a Cambodian pantry staple grilled or fried as a side dish.
- Price range: $1–4
- Spice level: No spice
- Best cities to try it: Battambang, Pursat, Kampong Chhnang, Phnom Penh
- Deep-fried dried fish is crunchier and milder in flavor than grilled. A true taste of rural Cambodia.
Dried Fish
$1–4ត្រីងៀត
🦐 Seafoodlunchdinner🌶️ No spice
Trey Ngiet (dried fish) is one of the most important preserved foods in Cambodian cuisine. Freshwater fish from the Tonle Sap are cleaned, salted, and sun-dried for several days until firm and shelf-stable. The dried fish is then either grilled over charcoal or deep-fried until crispy. Served with rice, dipping sauce, and fresh vegetables, it provides protein during the off-season when fresh fish is less available.
Key Ingredients
- dried freshwater fish
- salt
Where to Find
- markets
- local restaurants
- countryside eateries
Best Cities
Dietary Information
✓ gluten-free✓ dairy-free✓ pescatarian
Insider Tip
Deep-fried dried fish is crunchier and milder in flavor than grilled. A true taste of rural Cambodia.
Frequently Asked Questions
Dried Fish is typically made with dried freshwater fish and salt.
Dried Fish has a spice level of "No spice".
The listed price range for Dried Fish is $1–4.
More Seafood Dishes
- Fried Shrimp Cake (នំបង្គា)
- Crab Fried Rice (បាយឆាក្ដាម)
- Clam Stir-fry (ឆាក្រែម)
- Fish Head Soup (សម្លក្បាលត្រី)
- Smoked Fish (ត្រីចម្អិន)
- Salt & Pepper Squid (មឹកបំពង)
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