What is Dried Fish?
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.
- 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
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
Insider Tip
Deep-fried dried fish is crunchier and milder in flavor than grilled. A true taste of rural Cambodia.
Frequently Asked Questions
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