Grilled fish is a simple yet traditional Cambodian dish that is closely connected to the daily life and culture of the Cambodian people. Cambodia has abundant water resources, especially the Tonle Sap Lake, Mekong River, and many other lakes and ponds. As a result, fish has been an important part of the Cambodian diet since ancient times. Cambodian grilled fish is usually prepared with fresh fish that is lightly seasoned before being grilled over charcoal. This cooking method helps preserve the fish’s natural sweetness and flavor while giving it a delicious smoky aroma. Grilled fish is commonly served with a spicy and sour dipping sauce, fresh vegetables, and hot steamed rice. Grilled fish has a long history associated with fishing and the traditional way of life of the Cambodian people. In areas near rivers and lakes, people traditionally caught fresh fish and grilled it over a fire for an easy and delicious meal. Grilling is one of the oldest and simplest cooking methods. It requires only a few ingredients while allowing the natural flavor of the fish to remain. This traditional method has been passed down from generation to generation and continues to be popular in Cambodia today. In rural communities, grilled fish is often prepared and enjoyed during family gatherings, fishing trips, festivals, and other social occasions. It is not only a delicious meal but also a dish that reflects Cambodian traditions and the close relationship between people and their natural environment.