Cambodian Khmer Coconut Fish

Cambodian Khmer Coconut Fish

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This time of year has me lusting over my travels through South East Asia in 2014.

Cambodia, specifically Phnom Penh, is probably one of my favourite places in the world and I cant recommend it enough if you’d like to travel there.

This recipe is a very popular dish we ate a lot out there, specifically with chicken in fact so I thought i’d recreate it with fresh Basa Fillet!

It’s full of flavour rather than spice, unlike the majority of their dishes (if you’ve been, you’ll know how much they love their chilli!) and makes the perfect dinner party showstopper too!

Ingredients: 

-A fillet of fresh Basa

100ml Light Coconut Milk (I use Blue Dragon)

1 TBSP Coconut Oil (I use The Good Stuff)

-A Pack of Coconut rice (I use Tilda)

1/2 TSP Coconut sugar (I use The Good Stuff)

1 Small Shallot

1/2 Clove of Garlic

1 TBSP Lime

1 TBSP Fresh Galangal or Ginger

1/2 TSP Turmeric

2 Stalks Lemon grass

-Spring onion to season

-Salt to taste

Method:

1.Pan fry your Basa fillet in coconut oil then pop to one side

2.Sautee your garlic and finely diced shallots with the galangal, sugar, turmeric and lime in the same pan you used for your fish, then add the coconut milk and lemon grass. Add 2 tablespoons of water then reduce and allow to simmer for 8 to 10 minutes. Add salt to taste if needed.

3.Heat your rice, place your Basa fillet on top, then pour on your coconut curry sauce.

Delicious, fragrant and incredibly easy, don’t you agree? πŸ˜‰

I can’t recommend the use of fresh herbs enough, especially the galangal. You’ll find everything in ethnic food shops so don’t be afraid to explore what they have to offer!

Do let me know what you think πŸ™‚

Lots of Love,

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