Steamed-Fish with Sweet Fish Sauce | Trei krom chamhoy tik trei paem

+ Ingredients
    - 1 kg fresh water fish (trei krom)
    - 500g rice noodle
    - 300g lettuce
    - 100g bean sprouts
    - 2 cucumbers
    - 2-3 bunches of S'dout, chi
+  Sauce
    - 3 tbsp ripe tamarind
    - 5 tbsp fish sauce
    - 2 tbsp fish sauce
    - 1 cup water
    - 1 tsp salt
    - 6-7 garlic cloves, chopped
    - 6-7 shallots, chopped
+ Method
   Thoroughly wash fish and drain, then bring to steam for about 20-30 minute until cooked.
   Wash lettuce, s'dout and chi , slice cucumber in chip, tip root of bean sprout. Then they are arrange on the nice plate.
    Sauce: Saok ripe tamarind in water and use spoon stick until the flesh melt, drain and skin discard. The add fish sauce, sugar and salt, stri well. Pour 1 tbsp oil into pan over low heat, when heat put chopped garlic and fry until golden the place the liquid mixture into the pan and let it once or twice bubble, toss in slice shallots before remove form heat.
    This dish is served by using finger. Lettuce is the best way to wrap all ingredients and dip into the sauce and serve.