Samlor Machu Trey, also known as Sour Fish Soup, is a tangy and aromatic Cambodian dish that tantalizes the taste buds with its unique blend of flavors. This soup is a delightful combination of fish, tamarind, pineapple, and fresh herbs, creating a perfect balance of sour, sweet, and savory notes.

The history of Samlor Machu Trey is deeply rooted in Cambodian culinary traditions, where it has been enjoyed for generations. This dish is often prepared during family gatherings and special occasions, showcasing the rich and diverse flavors of Cambodian cuisine.

To make Samlor Machu Trey, start by preparing the broth. Simmer tamarind paste with garlic, shallots, and lemongrass to create a fragrant base. Add the fish and cook until tender, allowing the flavors to meld together. Next, mix in pineapple, tomatoes, and kaffir lime leaves, which add a burst of freshness and tanginess to the soup. Garnish with fresh herbs before serving to enhance the aroma and taste.

While the traditional recipe is already delicious, you can customize Samlor Machu Trey to suit your preferences. For a spicier version, add some chopped chili peppers to the broth. You can also experiment with different types of fish or add more vegetables to make the soup heartier.

In Cambodia, Samlor Machu Trey is typically served hot, accompanied by steamed rice. The combination of the tangy soup and the mild rice creates a harmonious and satisfying meal. This dish is often enjoyed as a main course, providing a refreshing and flavorful experience.

From a nutritional standpoint, Samlor Machu Trey is a healthy choice, especially when compared to other rich and heavy dishes. The use of fresh fish provides a good source of protein, while the vegetables and herbs contribute essential vitamins and minerals. However, it is important to enjoy this dish in moderation, as the tamarind paste and fish sauce can be high in sodium. Additionally, those with fish allergies should avoid this dish or substitute the fish with tofu or another protein source.