Name: Lemon and Cilantro 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 tbsp lemon juice; 1 tbsp chopped cilantro

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 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).
Add lemon juice to the pot during the simmering step and stir in cilantro before serving.
Garnish with cilantro and green onions before serving.