Name: Garlic and Lime Coconut Milk Fish Curry
Total time: 32 min
Yield: 2 servings
Cuisine: Cambodian
Ingredients: 1 whole fish (about 400g); 1 cup coconut milk; 1 stalk lemongrass; 1 tsp turmeric; 1 tbsp fish sauce; 2 cloves garlic; 1/2 tsp black pepper; 1 red chili (sliced, optional); 1/4 cup chopped cilantro; 1/4 cup chopped green onions; 1 garlic clove, minced; 1 tsp lime zest

Method

Clean and gut the fish, then season with fish sauce, garlic, and black pepper.
In a pot, heat a little oil and sauté the lemongrass and red chili (if using) until fragrant.
Add minced garlic to the pot during the sautéing step and stir in lime zest before serving.
Add the fish to the pot, pour in the coconut milk and turmeric, and bring to a gentle simmer.
Cover and cook for 15-20 minutes, or until the fish is tender and reaches 63°C (145°F).
Garnish with cilantro and green onions before serving.