CambodianMedium · Hot
Sweet-Sour Pineapple and Tomato Trout Stew
Trout holds up well in a sour broth, its flesh staying firm while it absorbs the sweetness of pineapple and the light acidity of tomato simmered together with garlic. Lime sharpens the finish and cilantro brings the herbal note that pulls the whole stew together — it reads as effortless, though the balance of sweet and sour takes genuine attention to land correctly.
Prep
15 min
Cook
30 min
Total
45 min
Method
Prepare the Trout
1
Rinse trout fillets and pat completely dry with paper towels. Season lightly with salt and set aside at room temperature.
Build the Aromatic Base
2
Peel garlic and ginger. Using a mortar and pestle or sharp knife, pound or finely mince the garlic and ginger into a rough paste.
Sear the Aromatics
Cook the Trout
4
Nestle the trout fillets into the pot. Cook undisturbed for 2 minutes per side until the exterior turns opaque and gains a light golden tint. Remove and set aside.
Build the Sweet-Sour Braising Liquid
5
Add tomatoes and pineapple to the pot. Stir in soy sauce and white sugar. Let the tomatoes break down naturally for 8 minutes, stirring occasionally, until the mixture becomes a loose stew.
Simmer the Stew
6
Return the trout fillets to the pot, nestling them into the tomato-pineapple stew. Reduce heat to medium-low, cover, and simmer gently for 10 minutes until the fish is cooked through and flakes easily.
Finish and Serve
7
Squeeze the juice of the lime directly into the stew. Season with additional black pepper and a pinch of salt. Serve immediately in the clay pot, with rice alongside.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -4
Calories
248
per serving
High in protein · 24gLow saturated fat · 1g
Protein
24g
Carbs
24g
Fat
8g
Sat. fat
1g
Fiber
3g
Sugar
18g
Sodium
598mg
Gluten FreeDairy FreeHeart HealthyLow Sodium FriendlyAnti InflammatoryHigh ProteinLow Fat
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
C
Environmental impact
Moderate impact
A–E · lower is better · includes estimates
kg CO2e
1.7
per serving
CCarbonAEU all-round· carbon sets the grade
Water
3.7m³
Land
14Pt
Runoff
2.0g P
Trout fillets drives 79% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
5
Sweet
5
Salty
4
Sour
1
Bitter
4
Spicy
Textures
TenderFlakySaucySilky
Aromas
HerbalCitrusTropicalSavoryPeppery
Kitchen Equipment
Primary Tool
Clay PotCounter FootprintMedium
Safety & Storage
Cooking Temperature
Cook trout to minimum 145°F internal temperature; fish is done when flesh flakes easily and appears opaque throughout
Use an instant-read food thermometer to verify trout reaches minimum 145°F (63°C) internal temperature; do not rely solely on visual cues like flaking, as this can appear before the fish reaches safe temperature.
Cross Contamination
Use separate cutting boards and utensils for raw trout; wash hands thoroughly after handling raw fish before touching other ingredients
Storage
Refrigerate leftovers within 2 hours; consume within 3-4 days; freeze for up to 3 months
High Risk Population
Pregnant individuals, young children, elderly, and immunocompromised persons should ensure fish is fully cooked with no pink remaining
Handling
Keep trout fillets cold until use; do not let raw fish sit at room temperature for more than 2 hours total during preparation
Allergen Warning
Verify soy sauce is free of allergen cross-contact if preparing for someone with severe soy allergy; consider coconut aminos as substitute
Pro Tips
Technique
Never rush the garlic-ginger paste — pound or mince until it becomes a rough, fragrant paste before it hits the oil. Raw bites of garlic in the stew will compete with the delicate trout.
Substitution
If palm sugar is unavailable, dark brown sugar works admirably; it brings a deeper molasses note that honors the Cambodian sweet-savory tradition better than refined white sugar.
Equipment
A clay pot is ideal, but a heavy-bottomed Dutch oven captures the gentle, even heat needed to let the tomatoes break down naturally without scorching the bottom.
From the chef
In Phnom Penh, every family has their own version of this clay pot fish — a humble dish that skeptics initially dismiss, only to fall silent after the first spoonful. I learned this sweet-sour balance from my grandmother, who believed the pineapple was not just acid, but mercy for the trout, coaxing tenderness where other methods might toughen. This is the dish that converted my most doubtful students, and now it converts yours.
TagsSweet SourClay PotSeafoodOne PotWeeknight DinnerAromaticPepper Forward
AllergensFishSoyGluten
Source: generated · May 30, 2026