Cambodian style fish poached in coconut milk
By : Method
- 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 flavor 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 transfer to serving
Recipe courtesy: Expat Chef Piyawat is experienced in Thai cuisine and is currently associated with Courtyard by Marriott, Gurgaon
Note: Galangal is a rhizome with a hot, ginger-peppery taste
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)
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)
RECIPES BY CHEF PIYAWAT
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