Sautéed Pepper Panga with Kampot Pepper
On the bustling streets of Cambodia, cooking is an art that comes in a palette of vibrant and exotic flavors. Among the culinary gems of this region is Kampot Pepper Sautéed Panga, a simple yet refined dish that beautifully embodies the subtle balance of spices and fresh ingredients.
Panga fish, delicately seared in a pan with peppers cut into thin strips, is adorned with a symphony of flavors. The bright colors of red and yellow peppers dance around the fish fillet, creating a mouth-watering scene that evokes the bustling markets of Southeast Asia.
This dish draws its distinction from the famous Kampot pepper, a prized spice grown in the Cambodian region of the same name. Kampot pepper clusters, freshly cracked, release their distinctive peppery scent, adding aromatic depth to every bite.
To tie it all together, a sweet soy sauce, lightly thickened with cornstarch, wraps the ingredients in a flavorful, glossy coat. Garlic and onion, skillfully sautéed, provide an essential flavor base to this captivating dish.
Served on a bed of perfectly cooked white rice, Panga with Kampot Pepper Stir-Fry is a culinary experience to savor. Garnished with fresh chives for a final touch of freshness, this dish tantalizes the taste buds and transports diners to the distant banks of the Mekong.
Whether you prepare this feast at home or visit an authentic restaurant in Cambodia, let yourself be captivated by this iconic recipe that embodies the very essence of Cambodian cuisine: bold flavors, simple ingredients and an art of cooking which celebrates life.
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
- number of persons4
Ingredients
- 400 g panga fillet
- 2 peppers (1 red and 1 yellow), cut into thin strips
- 200g rice, cooked according to package directions
- 1 teaspoon of cornstarch
- 1 tablespoon sweet soy sauce
- 3 tablespoons of water
- 1 tablespoon of vegetable oil
- 1 clove of garlic, finely chopped
- 1 onion, chopped
- 10 bunches of Kampot pepper
- Fresh chives, to garnish
Method
Preparation of ingredients:
Start by cutting the peppers into thin strips.
Finely chop the garlic and slice the onion.
Prepare the Kampot pepper by crushing it slightly to release its aromas.
In a frying pan or wok, heat the oil over medium heat.
Add the chopped peppers, chopped garlic, chopped onion and Kampot pepper bunches. Sauté for about 2-3 minutes until the peppers begin to soften slightly.
Preparation of the sauce:
Meanwhile, mix the cornstarch with the sweet soy sauce and water in a small bowl until the cornstarch is well dissolved.
Cooking fish:
Add the sauce mixture to the pan with the peppers. Stir to coat the vegetables well.
Then add the pieces of panga fillet to the pan. Continue cooking uncovered for about 3-4 minutes on each side, until the fish is cooked through and the sauce thickens slightly.
Remove from heat. Immediately serve the panga stir-fried with bell pepper and Kampot pepper on a bed of cooked rice.
Garnish with fresh chopped chives for a little extra freshness.
Congratulations ! You have managed to concoct a delicious dish of Panga with pepper sautéed with Kampot pepper. Cambodian cuisine has now revealed some of its secrets in your own kitchen.
Let yourself be transported by the intoxicating aromas and harmonious flavors of this exotic feast. Each bite takes you far away, to distant lands where spices dance and culinary traditions enchant.
May this meal remind you not only of the rich flavors of the world, but also of the joy and conviviality shared by cooks and guests around a table.
Don’t forget to share this culinary experience with your loved ones, and maybe even invite them to discover the delights of Cambodian cuisine together.
Enjoy your meal and enjoy your taste buds!
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