Q&A: Fish-and-chips guru returns to roots

In 2003, Heng Sok and his shop, Sylvania Waters Seafood, won an award for Best Fish and Chips in Sydney, as part of Sydney Fish Market’s annual Seafood Excellence Awards. Since then, the Cambodian native has sold his shop and moved back to his homeland to open a restaurant, called Master Suki Soup, in Siem Reap. Last month, he opened a second restaurant, dubbed Master Seafood, next door.

SeafoodSource talked to Hong Sok about his reasons for leaving Australia and returning to Cambodia and his views on the fish-and-chip business.

Ray: When you won the award for best fish and chips, was there a particular fish and cooking method you used?
Heng Sok: [When] I won the award for the best fish and chips, there was not a particular type of fish I used. But we used a special cooking method to make the batter, which brought out the quality of the fish. [At his new restaurants he uses a cholesterol-free oil to fry the fish.]

You recently moved back to Cambodia. Why?
I sold my shop and decide to live near my parents. I needed some more time to relax.

What type of fish do you use for fish and chips at your new restaurant in Seam Reap?
I cook tra (pangasius djambal). That is the fish that most people in Cambodia use for cooking and is available all seasons, so there is plenty of fish.

Is it raised in Vietnam?
No, it is local fish in Cambodia from the fresh waters in Tonle Sap (Great Lake).

Are you optimistic about the future of Southeast Asia’s seafood industry?
The future of Vietnam’s seafood industry is for it to [continue to] export to other countries. Most fish and chips shop in Australia use seafood products from Vietnam and have for a long time.

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