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1/1 Photo of Cambodian-Style Fish Poached in Coconut Milk
This recipe was featured in our local paper and is a Kylie Kwong and from her cookbook It Tastes Better and her intro to the recipe was "I love this recipe because it is quick and simple to make, yet so exotic in flavour. The galangal, turmeric and kaffir lime leaves add that gorgeous earthy, aromatic flavour so particular to South-East Asian cuisine, and the taste and texture of fish cooked gently in coconut milk are sublime. If you like, you can substitute the fish with any other seafood, or even chicken."
Units: US | Metric
Serving Size: 1 (157 g)
Servings Per Recipe: 2
The following items or measurements are not included:
kaffir lime leaves