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Monday, August 11, 2008

Raw Fish 3: Cambodian koy pa

This version of citrus-marinated raw fish is eaten in Cambodia and Laos. The fish sauce, or nuoc mam is an essential ingredient, but can be substituted with more commonly-imported fermented fish sauces from other South-east Asian countries.

Ingredients to serve 4-6

  • 500g white fish fillet
  • ½ cup lemon juice
  • 6 tender raw green beans, thinly sliced
  • 4 spring onions, thinly sliced
  • 2 cloves garlic, crushed
  • 1 fresh red chilli, seeded and sliced
  • 1 tbs fish sauce
  • lettuce, mint and coriander leaves for serving

Remove all skin and bones from the fish and chop finely. Put it into a glass or earthenware bowl and pour lemon juice over. Mix and leave for 3 hours or overnight in the refrigerator, then combine with the other ingredients.

To serve, put some of the fish mixture in the the centre of a lettuce leaf, add a sprig of mint or a few leaves of coriander. Fold and eat.

Note: for those who own a microwave oven, microwaving a lemon for 30 seconds persuades it to yield a lot more juice.

Adapted from Charmaine Solomon's Complete Asian Cookbook.

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