Coconut Fish Curry Parcels

Coconut Fish Curry Parcels Recipe from Cambodia

Region / culture: Cambodia | Preparation time: 20 minutes | Cooking time: 1 hour and 10 minutes | Servings: 4

Introduction

Coconut Fish Curry Parcels are a delicious and flavorful dish that combines the richness of coconut milk with the delicate taste of white fish. This recipe is a perfect balance of sweet, savory, and spicy flavors that will tantalize your taste buds.

History

This recipe is inspired by traditional Thai cuisine, where coconut milk and curry paste are commonly used to create rich and aromatic dishes. The combination of coconut milk and fish is a classic pairing that has been enjoyed for centuries in various cultures around the world.

Ingredients

1 garlic clove, chopped
1 red onion, chopped
5 cm / 2 inches fresh root galangal, chopped or 0.5 tsp ground galangal
2 tbsp chopped lemon grass or 2 tsp ground lemon grass
0.5 tsp ground turmeric
1 tsp paprika
2 tbsp fish sauce
1 tbsp sugar
0.5 tsp salt
1 x 400 g / 14 oz tin coconut milk
450 g / 1 lb white fillets, e.g. (catfish, sole, orange roughy)
4 – 8 banana leaves (depending on size) or 8 large dark green cabbage leaves

How to prepare

Place the garlic, onion, galangal, lemon grass, turmeric, paprika, sauce, and sugar in a blender or food processor. Process until well blended.
Add the coconut milk and process again until thoroughly mixed.
Transfer the coconut mixture to a medium saucepan and bring to a simmer, stirring.
Continue to cook gently for about 10 minutes until thickened.
Meanwhile, if using cabbage greens, place them in a large saucepan, cover with boiling water, and set aside to soften.
If using banana leaves, cut them into pieces about 20 cm/8 inches square.
Place the leaves in a bowl, season with a little salt, then pour over half of the hot coconut sauce and mix well.
Set the remaining sauce aside.
Place 0.13th of the mixture in the center of each leaf and fold the edges over to form secure parcels, making sure to tuck the edges under.
Steam the parcels for 1 hour.
5 minutes before the end of the cooking time, gently reheat the remaining sauce.
To serve, make a small opening down the center of each parcel and spoon the remaining coconut sauce into the opening.
Serve immediately with rice.

Variations

Substitute the white fish with shrimp or tofu for a different twist.
Add vegetables like bell peppers or zucchini to the curry sauce for extra flavor and nutrients.
Garnish with fresh cilantro or Thai basil for a pop of color and freshness.

Cooking Tips & Tricks

Make sure to blend the coconut curry sauce until smooth to ensure a creamy texture.

- Use fresh ingredients like galangal and lemongrass for authentic flavors.

- Adjust the level of spiciness by adding more or less paprika.

- Steam the parcels gently to ensure the fish cooks evenly and stays tender.

Serving Suggestions

Serve the Coconut Fish Curry Parcels with steamed jasmine rice and a side of fresh cucumber salad for a complete meal.

Cooking Techniques

Blending the coconut curry sauce until smooth.

- Steaming the parcels to cook the fish gently and infuse it with the flavors of the curry sauce.

Ingredient Substitutions

Use ginger as a substitute for galangal.

- Use store-bought curry paste instead of blending your own spices.

Make Ahead Tips

Prepare the coconut curry sauce in advance and store it in the refrigerator for up to 2 days. Steam the parcels just before serving for the best results.

Presentation Ideas

Serve the Coconut Fish Curry Parcels on a bed of steamed jasmine rice, garnished with fresh herbs and a wedge of lime for a beautiful presentation.

Pairing Recommendations

Pair this dish with a crisp white wine like Sauvignon Blanc or a light lager beer to complement the flavors of the coconut curry.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 320 per serving

Carbohydrates

Carbohydrates: 12g per serving

Fats

Total Fat: 18g per serving

Saturated Fat: 14g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

This dish is a good source of Vitamin C, Vitamin B6, and Iron.

Alergens

Contains fish and coconut milk. May contain traces of shellfish.

Summary

This dish is a balanced meal with a good mix of carbohydrates, fats, and proteins. It is rich in vitamins and minerals, making it a nutritious choice for a satisfying meal.

Summary

Coconut Fish Curry Parcels are a delicious and nutritious dish that combines the flavors of coconut milk, curry spices, and tender white fish. This recipe is easy to make and perfect for a special dinner or a weeknight meal. Enjoy the rich and aromatic flavors of this dish with steamed rice and a side of fresh vegetables for a complete and satisfying meal.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a warm summer day and I was visiting a dear friend of mine who had just returned from a trip to Southeast Asia. As soon as I walked into her kitchen, I was hit with the intoxicating aroma of coconut, lemongrass, and spices.

My friend beckoned me over to the stove, where she was cooking up a delicious looking dish that she called Coconut Fish Curry Parcels. She explained to me that she had learned the recipe from a local woman she had met during her travels, and that it was a traditional dish that was commonly made in the region.

I watched in awe as my friend expertly wrapped the fragrant curry mixture in banana leaves and steamed it until the fish was tender and flaky. The flavors were unlike anything I had ever tasted before – creamy coconut milk, tangy lime juice, spicy curry paste, and fresh herbs all came together in perfect harmony.

After my friend had finished cooking, she offered me a taste of the Coconut Fish Curry Parcels. As soon as I took my first bite, I knew that I had to learn how to make this dish myself. The combination of flavors was so complex and delicious, I couldn't wait to recreate it in my own kitchen.

Over the next few weeks, I spent countless hours experimenting with different ingredients and techniques in order to perfect the recipe. I reached out to my friend for guidance and she was more than happy to share her knowledge with me. She taught me how to balance the flavors of the curry paste, coconut milk, and fish, and how to achieve the perfect texture by steaming the parcels just right.

As I continued to work on the recipe, I realized that each ingredient had its own story to tell. The coconut milk reminded me of the lush tropical forests of Southeast Asia, the lemongrass brought back memories of the bustling markets I had visited, and the fresh fish transported me back to the clear blue waters of the ocean.

Finally, after many trials and errors, I was able to recreate the Coconut Fish Curry Parcels to perfection. The flavors were just as I remembered – rich, creamy, and full of depth. I was so proud of my accomplishment and couldn't wait to share it with my family and friends.

From that day on, Coconut Fish Curry Parcels became a staple in my kitchen. I would make it for special occasions, dinner parties, or simply to treat myself to a taste of Southeast Asia. The recipe became a cherished part of my culinary repertoire, a reminder of the amazing experiences I had while traveling and the wonderful people I had met along the way.

I am forever grateful to my friend for introducing me to this incredible dish and for inspiring me to expand my culinary horizons. The Coconut Fish Curry Parcels will always hold a special place in my heart, a symbol of the power of food to bring people together and create lasting memories.