Ingredients with Measurements:
- 1 whole fish (tilapia or catfish), cleaned and scaled
- 1 cup of prahok (Cambodian fermented fish paste)
- 1 cup of coconut cream
- 1/2 cup of palm sugar
- 1/4 cup of fish sauce
- 1/4 cup of tamarind paste
- 1/4 cup of minced lemongrass
- 1/4 cup of minced garlic
- 1/4 cup of minced shallots
- 1/4 cup of vegetable oil
- 1/4 cup of chopped roasted peanuts
- 1/4 cup of chopped fresh herbs (cilantro, mint, or Thai basil)
Special equipment needed:
- Mortar and pestle
- Kitchen twine
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mortar and pestle, pound the prahok, lemongrass, garlic, and shallots into a paste.
3. Stuff the fish with the prahok paste and tie the fish with kitchen twine to secure the stuffing.
4. In a bowl, mix the coconut cream, palm sugar, fish sauce, and tamarind paste until well combined.
5. Heat the vegetable oil in a pan over medium heat and sear the fish on both sides until golden brown.
6. Transfer the fish to a baking dish and pour the coconut cream mixture over the fish.
7. Bake in the preheated oven for 30-40 minutes or until the fish is cooked through.
8. Garnish with chopped roasted peanuts and fresh herbs before serving.
Time:
Preparation time: 30 minutes
Cooking time: 40 minutes
5. Temperature:
375°F (190°C)
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 15g
Protein: 20g
Sodium: 800mg
Substitutions for ingredients:
- Tilapia or catfish can be substituted with any firm white fish.
- Palm sugar can be substituted with brown sugar or honey.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add sliced bell peppers or carrots to the coconut cream mixture for added flavor and texture.
- Use different fresh herbs for garnish, such as Thai basil or parsley.
- Add chopped chilies for a spicy kick.
Tips and tricks:
- Make sure to clean and scale the fish properly before stuffing.
- Use a sharp knife to make a slit down the center of the fish for easier stuffing.
- Sear the fish on high heat to get a nice golden brown crust.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve the fish on a platter with the coconut cream sauce poured over the top. Garnish with chopped roasted peanuts and fresh herbs.
Garnishes:
Chopped roasted peanuts and fresh herbs (cilantro, mint, or Thai basil)
Pairings:
- Steamed rice
- Stir-fried vegetables
- Green papaya salad
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Green papaya salad
Troubleshooting advice:
- If the fish is not cooked through after baking, cover with foil and bake for an additional 10-15 minutes.
- If the coconut cream sauce is too thick, add a splash of water or chicken broth to thin it out.
Food safety advice:
- Make sure to clean and scale the fish properly before stuffing.
- Use a meat thermometer to ensure the fish is cooked to an internal temperature of 145°F (63°C).
Food history:
Prahok Ktiss is a traditional Cambodian dish that originated in the Khmer Empire. It is typically made with fermented fish paste, coconut cream, and a variety of herbs and spices.
Flavor profiles:
Salty, savory, sweet, tangy, and nutty.
Serving suggestions:
Serve hot with steamed rice and a side of stir-fried vegetables or green papaya salad.
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