Ingredients with Measurements:
- 1 lb. of white fish fillets, cut into bite-sized pieces
- 1/2 cup of cornstarch
- 1/2 tsp. of salt
- 1/2 tsp. of black pepper
- 1/2 tsp. of garlic powder
- 1/4 tsp. of cayenne pepper
- 1/4 cup of vegetable oil
- 1/2 cup of unsweetened shredded coconut
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of chopped green onions
- 1/2 cup of coconut milk
- 1/4 cup of fresh lime juice
- 2 tbsp. of fish sauce
- 2 tbsp. of brown sugar
- 1 tbsp. of grated fresh ginger
- 1/4 tsp. of red pepper flakes
Special equipment needed:
- Large skillet
- Mixing bowl
- Whisk
- Tongs
Step-by-step instructions:
1. In a mixing bowl, combine cornstarch, salt, black pepper, garlic powder, and cayenne pepper. Mix well.
2. Dredge fish pieces in the cornstarch mixture, shaking off any excess.
3. Heat vegetable oil in a large skillet over medium-high heat.
4. Add the fish pieces to the skillet and cook for 3-4 minutes on each side, or until golden brown and crispy. Use tongs to flip the fish pieces.
5. Remove the fish from the skillet and place them on a paper towel-lined plate to drain excess oil.
6. In the same skillet, add shredded coconut and cook for 1-2 minutes, or until lightly toasted. Remove from heat.
7. In a small mixing bowl, whisk together coconut milk, lime juice, fish sauce, brown sugar, grated ginger, and red pepper flakes.
8. Add the coconut milk mixture to the skillet and bring to a simmer, stirring constantly.
9. Add the fish pieces back to the skillet and toss to coat with the sauce.
10. Garnish with chopped cilantro and green onions.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 20g
Protein: 20g
Sodium: 800mg
Substitutions for ingredients:
- Any white fish can be used instead of white fish fillets.
- All-purpose flour can be used instead of cornstarch.
- Olive oil or canola oil can be used instead of vegetable oil.
- Chopped fresh parsley can be used instead of cilantro.
- Chopped shallots can be used instead of green onions.
Variations:
- Add chopped red bell pepper or jalapeno pepper for extra spice.
- Use coconut oil instead of vegetable oil for a more coconut flavor.
- Add chopped pineapple for a tropical twist.
Tips and tricks:
- Make sure the fish pieces are dry before dredging them in the cornstarch mixture.
- Do not overcrowd the skillet when cooking the fish pieces.
- Use a non-stick skillet for easier clean-up.
- Serve with steamed rice or noodles.
Storage instructions:
Store leftover Kuwah Pliek U with Coconut-Lime Sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftover Kuwah Pliek U with Coconut-Lime Sauce in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Kuwah Pliek U with Coconut-Lime Sauce on a bed of steamed rice or noodles. Garnish with chopped cilantro and green onions.
Garnishes:
Chopped cilantro and green onions
Pairings:
Serve with a side of steamed vegetables or a fresh salad.
Suggested side dishes:
Steamed rice or noodles, steamed vegetables, fresh salad
Troubleshooting advice:
- If the fish pieces are not crispy, increase the heat and cook for a few more minutes.
- If the sauce is too thick, add a splash of water or coconut milk to thin it out.
- If the sauce is too thin, simmer for a few more minutes to reduce and thicken it.
Food safety advice:
Make sure the fish is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Kuwah Pliek U is a traditional Cambodian fish dish that is typically served with a spicy dipping sauce.
Flavor profiles:
Savory, crispy, coconutty, tangy, sweet, and spicy
Serving suggestions:
Serve the Kuwah Pliek U with Coconut-Lime Sauce as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Thai