How to make a Cambodian Fish Curry.
INGREDIENTS: Serves 2
- 1 lb firm fish filet (Mackerel, Golden fish or Mahi-Mahi)
- 4 French shallots
- 2 garlic cloves
- 3 Tbsp Layover in Cambodia spice blend, ground
- 1½ Tbsp fish sauce
- Salt to taste
- 1 large Bok Choy or 1 large package Swiss chard
- ¼ cup coconut oil
- 1 tsp turmeric, ground
- 3 cups coconut milk
- Rinse the fish filets with cold water, then let drain on paper towels.
- Place the shallots, garlic, spices, fish sauce and salt in a blender and reduce to a paste.
- Rub half the paste on the fish filets and set aside for at least 15 minutes.
- Meanwhile, clean and wash the Bok Choy.
- Drain well and chop the stems into small pieces.
- Cut the leaves roughly, using a knife.
- Heat a large pan on medium.
- Pour in half the oil and brown the filets briefly for 1 to 2 minutes on each side – without cooking them completely.
- Set the filets aside on a large plate.
- Pour the remaining oil into the pan, add the other half of the spice paste, as well as the remaining fish marinade and turmeric.
- Sauté lightly for 2 minutes, stirring constantly.
- Pour the coconut milk into the pan.
- Boil for 3 minutes, then add the vegetable stems.
- Cook for 2 minutes and incorporate the green leaves and continue cooking until they’re almost cooked (approximately 2 minutes).
- Taste and adjust for salt, if necessary.
- Return the filets to the pan to allow the fish to finish cooking.
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