Cambodian Style Fish Curry

The flavour of this quick and easy curry is phenomenal! If you don’t like white fish, you can substitute with salmon, chicken thighs, prawns or more of your fave veggies.

It’s a winner and very mild for the kiddies, too!

Course Dinner

Keyword Dairy Free, Egg Free, Fish, Gluten Free, Nut Free, Pescetarian

Dietary Pescatarian

Allergen Dairy-free, Egg-free, Gluten Free, Nut-free

Protein Fish

Member Free

Servings

Calories 534

Ingredients

2 bunches bok choy roughly chopped
100 g snow peas trimmed
4 cloves garlic whole
1 red onion medium, roughly chopped
5 cm ginger piece peeled & roughly chopped
3 lemongrass stalks outer layer peeled, finely sliced
5 cm fresh turmeric piece peeled & roughly chopped (2 teaspoons ground turmeric is also fine)
2 tbsp fish sauce
1 tbsp brown sugar
600 ml canned coconut milk
6 kaffir lime leaves
600 g white fish firm, cut into 3 cm pieces (I use rockling)
1 lime large, juice squeezed
cooked rice to serve

Instructions

Place the bok choy and snow peas in a microwave safe bowl with some water in the bottom. Cook in the microwave for 2 minutes. Remove, drain and set aside. (You can also blanch them in a pot of boiling water if you’d prefer not to use the microwave.)
2 bunches bok choy, 100 g snow peas
In a blender or food processor, place the garlic, onion, ginger, lemongrass, turmeric, fish sauce and brown sugar and blend together. Add the coconut milk to the blender and process until well combined.
4 cloves garlic, 1 red onion, 5 cm ginger piece, 3 lemongrass stalks, 5 cm fresh turmeric piece, 2 tbsp fish sauce, 1 tbsp brown sugar, 600 ml canned coconut milk
Transfer the curry paste to a heavy based saucepan or frying pan over medium heat. Grab the kaffir lime leaves and crush them in your hands to release their flavour. Add them to the pan. Bring the mix to the boil, while stirring occasionally, then turn down to a gentle simmer. Cook for 10 minutes to develop the flavours.
6 kaffir lime leaves
Add the fish to the pan and stir to fully immerse in the liquid. Poach the fish for about 6–8 minutes (depending on the thickness). In the last 2 minutes of cooking, add the snow peas and bok choy and stir everything together.
600 g white fish, 100 g snow peas, 2 bunches bok choy
Give a good squeeze of lime juice to the pan. Serve on a bed of rice.
1 lime, cooked rice