Kengqamli

Kengqamli is a traditional Cambodian dish that originates from the southern region of the country, particularly around the Kampot and Kep provinces. The name "kengqamli" translates roughly to "fish with sweet and sour sauce," reflecting its primary ingredients and flavor profile. This dish is a popular example of Cambodian cuisine, which often features a balance of sweet, sour, spicy, and savory flavors.

The dish typically consists of grilled or fried fish, commonly a local variety such as *krueng kachay* (a type of catfish) or *krueng kang* (a freshwater eel). The fish is marinated in a mixture of fish sauce, turmeric, garlic, and other spices before being cooked. The signature sauce is made from a blend of fish sauce, palm sugar, lime juice, and sometimes a touch of chili for heat. The sauce is often thickened with a small amount of tapioca starch or cornstarch to create a glossy, sticky consistency.

Kengqamli is often served with steamed jasmine rice, which complements the bold flavors of the dish. It is commonly enjoyed as a street food or in local restaurants, particularly during special occasions or family gatherings. The dish’s preparation varies slightly depending on regional preferences, but the core elements remain consistent. Its popularity reflects the broader appeal of Cambodian cuisine, which blends indigenous ingredients with influences from neighboring cultures, such as Thai and Vietnamese traditions.

The dish is not only valued for its taste but also for its cultural significance, representing the resourcefulness of Cambodian cooks in utilizing local ingredients to create satisfying and flavorful meals.