This is my first food community project. Every month, Nicole from For the Love of Food has a foodie event called: Taste & Create. Nicole's job is to partner food bloggers and get us to cook something from our partners' blog. It's like picking a menu from a random restaurant but instead, we're our own chefs :) It's a pretty good way to cookcialize.
This month, my partner is Lauren from I'll Eat You. I decided to try her recipe for Khmer Royal Catfish. I was in Cambodia earlier this year to visit schools around Phnom Penh and Siem Reap for disadvantaged kids. I had been working to collect digital cameras to be given away to the students so that they could take pictures of their day-to-day lives. The pictures were to be put into a book and sold to raise funds for the schools to buy computer and such. So off I went solo, to discover the humble people, their lovely manners and generosity (even though they had so little themselves) and their courage to move on from a bitter past (more about my visit here).The minute I saw Lauren's post I knew I had to give it a go.
Note: I've changed the original recipe according to my taste buds and items I had in the fridge. Go here for the original Lauren's Khmer Royal Catfish recipe.
Khmer Fish Curry (serves 2)
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- 2 tbs vegetable oil
- 1 fish fillets (about 400grams)
- 1 cup coconut milk
- 1 tbs fish sauce
- 2 tsp sugar
- 4 kaffir lime leaves, de-veined and julienned
- 1/2 cup water
- 2 tbs hot paprika
- 1 1/2 tbs sliced lemongrass
- 3 garlic cloves
- 2 medium shallots
- 5 kaffir lime leave, de-veined
- 2 tsp chopped ginger
- 3 tbsp lemon juice
- 1/4 tsp turmeric
- 1 1/2 tsp shrimp paste
- 1/2 cup water
Method
1. Put all the paste ingredients in a blender or food processor, combine till smooth and set aside.
2. Heat oil in a wok over med-high heat.
3. Fry the fish until golden brown. Set aside, covered, to keep warm.
4. Cook the paste and for 2 minutes, stirring constantly, until aroma is released.
5. Add coconut milk, fish sauce and sugar. Cook 5 minutes more, stirring constantly.
6. Remove from the heat and add fish. Let sit for 1 to 2 minutes.
7. Transfer fish and sauce to a platter, garnish with julienned lime leaves. Serve with rice.
