Cambodian-Style Fish Poached in Coconut Milk
photo by Artandkitchen
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
2-4
ingredients
- 450 g fish (firm, white fleshed cut into 2cm chunks)
- 3 garlic cloves (peeled)
- 1 red onion (small, roughly chopped)
- 3 cm galangal (fresh, peeled and roughly chopped)
- 2 lemongrass (stalks trimmed and finely sliced)
- 1 teaspoon turmeric (finely sliced or 1/2 teaspoon turmeric powder)
- 1 teaspoon paprika
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 400 g coconut milk
- 4 kaffir lime leaves
- 1 lemon (juice of)
directions
- Place garlic, red onion, galangal, lemongrass, turmeric, paprika, fish sauce and brown sugar in a blender and process until finely blended.
- Add the coconut milk and process until thoroughly blended.
- Transfer the coconut mixture to a heavy pased pan.
- Crush the kaffir lime leaves in your hand to release their aroma, and add them to the pan.
- Bring the coconut mixture to the boil and reduce to a gentle simmer and cook for 10 minutes, to allow the flavour to infuse and the liquid to reduce slightly.
- Add the fish chunks and poach gently for 4-5 minutes.
- Stir through the lemon juice, then trasfer to serving bowls.
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Reviews
-
This amazing dish is delicate, flavorful, remembers us our trips in Asia%u2026 and it is really easy!<br/>I processed first the fiber rich ingredients (galangal and lemongrass) with a half cup of water in the blender. I heated this mixture some minutes and I pressed out the liquid. I threw away the fibers. Then I added to the liquid the other ingredients I continued to cook them.<br/>For decoration I used some carrot flowers, some red onion rings, little chives and one lemon leaf.<br/>The lemon juice added directly in the plate gave to this dish the perfect fish!<br/>THANKS a lot for posting this recipe!
RECIPE SUBMITTED BY
I'mPat
Australia
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