via Khmer NZ
The West Australian
July 13, 2010
Kylie Kwong says: 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 is sublime.
If you like, you can substitute the fish with any other seafood, or even chicken.
RECIPE: KYLIE KWONG'S CAMBODIAN-STYLE FISH POACHED IN COCONUT MILK
Serves 2-4 as part of a shared meal
Ingredients:
3 garlic cloves
1 small red onion, roughly chopped
3cm fresh galangal, peeled and roughly chopped
2 lemongrass stalks, trimmed and finely sliced
1 tsp finely sliced fresh turmeric or 1/2 tsp turmeric powder
1 tsp paprika powder
2 tbsp fish sauce
1 tbsp brown sugar
1 x 400g can coconut milk
4 kaffir lime leaves
450g firm, white-fleshed fish, cut into 2cm chunks
juice of 1 lemon
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-based pan.
Crush the kaffir lime leaves in your hand to release their aroma, and add them to the pan. Bring coconut mixture to the boil then reduce to a gentle simmer.
Cook for 10 minutes, to allow the flavours to infuse and the liquid to reduce slightly.
Add the fish chunks and poach gently for 4-5 minutes. Stir through lemon juice, then transfer to a large shallow serving bowl and serve immediately.
(Recipe from Kylie Kwong: It Tastes Better, Penguin Lantern Books)
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