Bai ang (grilled rice with fish)

Instructions

1. Spread the cooked, cooled rice on a tray and leave it to dry in the open air for 1 hour so it firms up.
2. Mix the kroeung, fish sauce, lime juice, sugar and salt to make a marinade. Coat the cleaned fish inside and out.
3. Grill the fish over a barbecue or under the oven grill at 200 °C for 12 to 15 minutes, turning it halfway through.
4. Heat the oil in a pan and fry the rice into small cakes until golden and crispy.
5. Finely slice the ginger and sprinkle it over the cakes with the chili powder.
6. Serve the cakes with the grilled fish and fresh salad leaves.