Cambodian-Style Fish Poached in Coconut Milk
Recipe: #15166
October 25, 2014
Categories: Asian, Gluten-Free, High Protein, Kosher, No Eggs, Non-Dairy, more
"This recipe was featured in our local paper and is a Kylie Kwong recipe and from her cookbook It Tastes Better and her intro to the recipe was "I love this recipe because it is quick and simple to make, yet so exotic in flavour. The galangal, turmeric and kaffir lime leaves add that gorgeous earthy, aromatic flavour so particular to South-East Asian cuisine, and the taste and texture of fish cooked gently in coconut milk are sublime. If you like, you can substitute the fish with any other seafood, or even chicken.""
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (978.9 g)
- Calories 978.7
- Total Fat - 60.2 g
- Saturated Fat - 45.4 g
- Cholesterol - 85.5 mg
- Sodium - 1543.2 mg
- Total Carbohydrate - 68.2 g
- Dietary Fiber - 16.1 g
- Sugars - 26.7 g
- Protein - 62.8 g
- Calcium - 189.9 mg
- Iron - 8.8 mg
- Vitamin C - 210 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Place garlic, red onion, galangal, lemongrass, turmeric, paprika, fish sauce and brown sugar in a blender and process until finely blended.
Step 2
Add the coconut milk and process until thoroughly blended.
Step 3
Transfer the coconut mixture to a heavy based pan or wok.
Step 4
Crush the kaffir lime leaves in your hand to release their aroma, and add them to the pan.
Step 5
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.
Step 6
Add the fish chunks and poach gently for 4-5 minutes.
Step 7
Stir through the lemon juice, then transfer to serving bowls.
Tips
No special items needed.
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