Cambodian-style fish poached in coconut milk
This recipe is quick and simple to make, yet so full of exotic flavour.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodwise.com.au.
Cooking tools:
- Blender
- Kitchen scale
- Saucepan
- Serving bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Can opener
- Stove
- Spoon
Ingredients
- 3 garlic cloves
- 1 small red onion, roughly chopped
- 3 cm fresh galangal, peeled and roughly chopped
- 2 lemongrass stalks, trimmed and finely sliced
- 1 teaspoon finely sliced fresh turmeric or ½ teaspoon turmeric powder
- 1 teaspoon paprika powder
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 × 400 g can coconut milk
- 4 kaffifir lime leaves
- 450 g firm, white-fleshed fish, cut into 2 cm chunks
- juice of 1 lemon
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