Cambodian Style Fish Poached in Coconut Milk
Delight your taste buds with this Cambodian Style Fish Poached in Coconut Milk, a beautifully fragrant and creamy dish that celebrates the bold flavors of Southeast Asia. Tender white fish fillets are gently poached in a luscious coconut milk broth infused with aromatic lemongrass, galangal, and kaffir lime leaves, creating a symphony of citrusy and earthy notes. A balance of fish sauce, palm sugar, and lime juice enhances the dish with sweet, salty, and tangy elements, making every bite irresistibly flavorful. This quick and easy recipe comes together in just 35 minutes, making it perfect for a weeknight dinner. Serve it over steamed jasmine rice or noodles for a comforting and exotic meal that’s as authentic as it is delightful.
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Recipe Information
Ingredients
- 500 grams white fish fillet (such as cod, snapper, or tilapia)
- 400 ml coconut milk
- 2 lemongrass stalks
- 1 thumb-sized piece galangal (or ginger, if unavailable)
- 3 kaffir lime leaves
- 2 shallots
- 2 garlic cloves
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar (or brown sugar)
- 1 tablespoon lime juice
- 1 bird's eye chili (optional)
- 2 tablespoons fresh cilantro (for garnish)
- 1 teaspoon salt
- 1 tablespoon cooking oil
Instructions
Prepare the aromatic base by finely chopping the shallots, garlic, and bird's eye chili (if using). Cut the lemongrass stalks in half and bruise them by tapping with the back of a knife. Slice the galangal into thin rounds.
Heat the cooking oil in a medium-sized pot over medium heat. Add the chopped shallots, garlic, chili (optional), lemongrass, and galangal. Sauté for 2-3 minutes until fragrant.
Pour in the coconut milk, stirring well to combine. Add the kaffir lime leaves, fish sauce, palm sugar, and salt. Bring the mixture to a gentle simmer, stirring occasionally to ensure the sugar dissolves.
Cut the fish fillets into serving-sized pieces. Once the coconut milk is simmering, carefully add the fish to the pot. Reduce the heat to low, cover, and let the fish poach gently for 8-10 minutes or until cooked through and flaky.
Drizzle the lime juice over the poached fish and stir the broth gently to blend the flavors. Taste and adjust seasoning with additional fish sauce, sugar, or lime juice if needed.
Remove the pot from heat. Discard the lemongrass stalks and kaffir lime leaves before serving.
Serve the Cambodian-style fish poached in coconut milk hot, garnished with fresh cilantro. Pair it with steamed jasmine rice or noodles for a complete meal.
Nutrition Facts
Calories |
997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 5266 mg | 229% | |
| Total Carbohydrate | 103.3 g | 38% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 48.2 g | ||
| Protein | 107.2 g | 214% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 282 mg | 22% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 3346 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
