Cambodian-Style Fish Poached in Coconut Milk
Created by ImPat on October 25, 2014
- Servings: 3
- Prep Time: 10m
- Cook Time: 20m
- Recipe #15166
Ingredients
- 450 grams fresh 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 grams coconut milk
- 4 kaffir lime leaves
- 1 whole lemon, juiced
How to Make
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Step 1: Place garlic, red onion, galangal, lemongrass, turmeric, paprika, fish sauce and brown sugar in a blender and process until finely blended.
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Step 2: Add the coconut milk and process until thoroughly blended.
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Step 3: Transfer the coconut mixture to a heavy based pan or wok.
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Step 4: Crush the kaffir lime leaves in your hand to release their aroma, and add them to the pan.
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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.
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Step 6: Add the fish chunks and poach gently for 4-5 minutes.
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Step 7: Stir through the lemon juice, then transfer to serving bowls.
Nutritional Facts
- 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