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Cambodian Fish Cakes Recipe – How to Make Prohet Trei Kroeung. What to Cook This Week. Copyright © 2022 Terence Carter / Grantourismo. All Rights Reserved.
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5 from 1 vote

Cambodian Fish Cakes Recipe

This Cambodian fish cakes recipe makes prohet trei kroeung in Khmer, deliciously light fish cakes that are fragrant with lemongrass and kaffir lime, and have a little crunch courtesy of that fresh lemongrass. Easy to make, these fish cakes are terrific as a snack, appetiser, picnic stuffer, or finger food if you’re entertaining.
Prep Time40 minutes
Cook Time4 minutes
Total Time30 minutes
Course: Appetiser
Cuisine: Khmer
Servings: 6 pieces
Calories: 257kcal

Ingredients

Yellow Kroeung

  • 200 g lemongrass stalks peeled, chopped and outer layers discarded
  • 1 tbsp galangal peeled and chopped finely
  • 1 tsp kaffir lime zest
  • 1 tsp turmeric peeled and chopped finely
  • 5 cloves of garlic peeled and chopped finely
  • 2 shallots peeled and chopped finely

Fish Cakes

  • 300 g white fish fillets whiting or similar, roughly chopped
  • 80 g yellow kroeung see above
  • 1 bunch spring onions
  • 2 tbsp long beans finely chopped
  • 1 tbsp palm sugar
  • 6 pieces kaffir lime leaves finely julienned

Black Pepper Sauce

  • 1 tbsp black pepper ground
  • 1 tsp salt
  • 1 whole lime juiced

Instructions

Yellow Kroeung

  • Place the lemongrass in a well-supported mortar and pound with the pestle until you can no longer see the rings of the lemongrass and it's all mashed up.
  • Add the galangal, turmeric and kaffir lime zest and pound until they're incorporated into the mashed lemongrass.
  • Add the garlic and pound and then add the shallots and pound.
  • The finished paste will still have some fibres from the lemongrass but should otherwise be quite smooth.

Fish Cakes

  • Combine the fish, kroeung, sugar and salt in a mortar and pound until the ingredients are thoroughly combined.
  • Slice the kaffir lime leaves and the spring onions. Along with the long beans, mix all the ingredients together.
  • Take the mixture out of the mortar and slap the mix several times into a metal bowl.
  • Divide the mixture into 6 patties.
  • Heat a small saucepan or wok with vegetable oil to 170°C (340°F). Cook the patties for around two minutes, flipping over after 1 minute.

Black Pepper Sauce

  • Combine all the ingredients and stir until combined.

Nutrition

Serving: 3g | Calories: 257kcal | Carbohydrates: 58.2g | Protein: 7.7g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 6mg | Fiber: 0.9g | Sugar: 0.3g