Cambodian

Fish Stew with Lemongrass and Galangal

Name: Fish Stew with Lemongrass and Galangal
Total time: 15 min
Yield: 4 servings
Cuisine: Cambodian
Ingredients: 500g fish fillets; 2 stalks lemongrass, bruised; 1 piece galangal, sliced; 1 liter water; 1 tablespoon fish sauce; 1 tablespoon soy sauce; 1 green chili, sliced; 1/4 cup chopped cilantro

A fragrant fish stew made with lemongrass, galangal, and aromatic herbs.

15 minutes4 servings

Method

In a pot, bring water to a boil and add lemongrass, galangal, and chili.
Add fish fillets and cook until just opaque, 5-7 minutes.
Stir in fish sauce and soy sauce, then simmer for 2 minutes.
Garnish with cilantro and serve.
Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.

Soups Mains

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