Southeast Asian Fish Poached in Aromatic Coconut Broth
Indulge in the lush flavors of Southeast Asia with this delightful fish poached in a fragrant coconut broth. This dish draws its vibrant aroma and taste from fresh ingredients like galangal, lemongrass, and kaffir lime leaves. Gently poaching the fish in coconut milk retains its tenderness while allowing the unique blend of spices to infuse fully. Versatile and adaptable, this recipe can also be customized with other seafood or chicken, providing a simple yet sophisticated culinary experience.
4
Servings
200
Calories
12
Ingredients
Ingredients
Firm, white-fleshed fish
450 g (Cut into 2 cm chunks)
Garlic cloves
3 (Peeled)
Red onion
1 small (Roughly chopped)
Fresh galangal
3 cm (Peeled and roughly chopped)
Lemongrass stalks
2 (Trimmed and finely sliced)
Fresh turmeric
1 teaspoon (Finely sliced or 1/2 teaspoon turmeric powder)
Paprika
1 teaspoon (None)
Fish sauce
2 tablespoons (None)
Brown sugar
1 tablespoon (None)
Coconut milk
400 g (None)
Kaffir lime leaves
4 (None)
Lemon
1 (Juice of)
Instructions
1
1. In a blender, combine the garlic, red onion, galangal, lemongrass, turmeric, paprika, fish sauce, and brown sugar. Blend these ingredients until you achieve a fine paste.
2
2. Incorporate the coconut milk into the blender and continue blending until the mixture is smooth and uniform.
3
3. Pour the coconut mixture into a heavy-based pan. Crush the kaffir lime leaves in your hand to release their aromatic oils, then add them to the pan.
4
4. Heat the pan and bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer. Let it cook for about 10 minutes, allowing the flavors to meld together and the liquid to reduce slightly.
5
5. Carefully add the fish chunks into the simmering broth. Poach them gently for about 4-5 minutes, ensuring they cook through yet remain tender.
6
6. Stir in the fresh lemon juice, ensuring it is thoroughly mixed. Then, transfer the dish to serving bowls and garnish as desired.
Nutrition Information
10 g
Fat
10 g
Carbs
15 g
Protein
1.25 g
Fiber
3.75 g
Sugar
500 mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Southeast Asian Fish Poached in Aromatic Coconut Broth?
It is a flavorful Cambodian-inspired dish where firm white fish is gently cooked in a fragrant broth made of coconut milk, lemongrass, galangal, and kaffir lime leaves.
What type of fish is best for this recipe?
A firm, white-fleshed fish is recommended so that it holds its shape during the poaching process.
Can I use chicken instead of fish?
Yes, this recipe is versatile and can be customized with chicken or other types of seafood.
What are the primary aromatics used in the broth?
The key aromatics include garlic, red onion, fresh galangal, lemongrass, and kaffir lime leaves.
How do I prepare the spice paste?
Combine garlic, red onion, galangal, lemongrass, turmeric, paprika, fish sauce, and brown sugar in a blender and process until fine.
How long should I poach the fish?
The fish chunks should be poached gently for approximately 4 to 5 minutes until they are cooked through but still tender.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What is the calorie count per serving?
Each serving contains approximately 200 calories.
Can I use turmeric powder if I don't have fresh turmeric?
Yes, you can substitute 1 teaspoon of finely sliced fresh turmeric with 1/2 teaspoon of turmeric powder.
How do I prepare the lemongrass?
Trim the stalks and slice them finely before adding them to the blender for the paste.
What is the purpose of crushing the kaffir lime leaves?
Crushing the leaves by hand helps to release their essential aromatic oils into the broth.
Is there a substitute for galangal?
While galangal has a unique pine-like citrus flavor, fresh ginger can be used as a substitute in a pinch.
How much fat is in one serving?
Each serving contains 10 grams of fat.
What is the protein content of this dish?
There are 15 grams of protein per serving.
How many carbohydrates are in a serving?
Each serving contains 10 grams of carbohydrates.
Is there any sugar in the recipe?
Yes, there are 3.75 grams of sugar per serving, primarily from the added brown sugar.
How much sodium is in this fish dish?
There is 500 mg of sodium per serving.
What size should the fish chunks be?
The fish should be cut into roughly 2 cm chunks.
Do I need to peel the galangal?
Yes, the fresh galangal should be peeled and roughly chopped before blending.
How long should the coconut mixture simmer?
The mixture should simmer for about 10 minutes to allow the flavors to meld and the liquid to reduce.
When do I add the lemon juice?
The lemon juice is stirred in at the very end after the fish has finished poaching.
What kind of pan is best for this recipe?
A heavy-based pan is recommended for even heat distribution while simmering and poaching.
Can I use other seafood besides fish?
Absolutely, prawns or scallops would be excellent alternatives in this aromatic broth.
How much coconut milk is required?
The recipe calls for 400 grams of coconut milk.
Is there any fiber in this recipe?
Yes, there is approximately 1.25 grams of fiber per serving.
What is the role of paprika in this dish?
Paprika adds a subtle warmth and contributes to the vibrant color of the broth.
What specific cuisine does this dish belong to?
This dish is categorized under Cambodian cuisine.
Can I prepare the paste in advance?
Yes, the aromatic paste can be blended ahead of time and stored in the refrigerator until ready to cook.
What should I garnish the dish with?
You can garnish with fresh herbs like cilantro, sliced chilies, or additional lime wedges for extra zing.
Is the red onion roughly chopped or finely diced?
The red onion should be roughly chopped since it will be processed in the blender into a paste.