How to Make Cambodian Fish in Coconut Custard Asian Cooking Recipe Cuisine

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Cambodia Fish in Coconut Custard


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.



Recipe makes for 4 Servings

 2 14oz. cans coconut milk

 3 eggs

 3 fl. oz. kroeung

 1 tbsp tuk trey

 2 tsp honey

 2 1/4 lb. fresh white fish fillets cut into 8 pieces, skin removed

 1 small bunch chopped fresh cilantro


Directions:

 Half fill a large wok or pan with water. Set a bamboo or stainless streel steamer over it and put the lid on. Bring water to a boil.

 In a bowl, beat the coconut milk with the eggs, kroeung, tuk trey and honey until well blended.

 Place fish fillets in a heat proof dish that will fit in the steamer. Pour coconut mixture over the fish and place the dish in the steamer. Put the lid back on the steamer and reduce the heat so that the custard won't curdle. Steam over gently simmering water until cook. Garnish with cilantro.



Find Local Asian Markets






For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.
Enjoy..



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