Cambodian Poached Fish
Cambodian Poached Fish by Kylie Kwong
A fabulous recipe by an iconic Aussie chef. This Kylie Kwong recipe is super quick and always impresses.
- 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 Saddle Tail Snapper fillets 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.
If you would like the spice paste to be super fine try using a mortar and pestle to grind it by hand. It may take a while; however it will create a smoother finish.