Friday, October 15, 2010

Cambodian-style Fish Poached in Coconut Milk

Source: Kylie Kwong

Serves 2-4 as part of a shared meal

Snapper*, cut into 2cm chunks, ~450g
Kaffir lime leaves, 4 sprigs
Juice of 1 lemon

* Can substitute with other white-fleshed fish, seafood or chicken

Coconut Milk Mixture:
Garlic cloves, 3 pcsSmall red onion, roughly chopped, 1 pc
Fresh galangal root (南姜 or 蓝姜), ~3 cm length, peeled and roughly chopped, 1 pc

Lemongrass, trimmed and finely sliced, 2 stalks
Turmeric powder (姜黄粉), ½ tsp
Paprika powder (西班牙红椒粉), 1 tsp
Fish sauce, 2 tbsp
Brown sugar, 1 tbsp
Coconut milk, 400ml

1. Place all ingredients, except for coconut milk, under Coconut Milk Mixture in a blender and process until finely blended.  Add the coconut milk and process again until thoroughly blended.

2. Transfer the Coconut Milk Mixture to a heavy-based pan.  Crush the kaffir lime leaves in your hand to release their aroma, and add them to the pan.  Bring the mixture to boil then reduce to a gentle simmer.  Cook for 10 mins, to allow the flavours to infuse and the liquid to reduce slightly.

3. Add in fish chunks and poach gently for 4-5 mins.  Stir in lemon juice.

1. Transfer to a large shallow serving bowl and serve immediately.


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