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Bok Sandek Kour Trei Chha-Ae

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1 smoked fish (about 50g)
200 g long beans
3 cloves garlic
2 shallots
Salt to taste
1 tsp sugar
1 lime
1 tbsp water
1-2 bird chillies


Brush smoked fish over flames and when cool remove flesh from the bones. Cut long beans into pieces 15-cm long. Using a clay mortar, gently pound long beans first, then shallots, garlic, smoked fish and chillies. Season with salt and sugar, mixing well with a spoon.

Pour water and lime juice over the dish and serve with steamed rice.

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