6 ounces baby kale
1 can (13.5 oz) coconut milk
1 ounce (3 tablespoons) California chili powder
6 ounces Angkor Lemongrass Paste
1½ pounds skinless salmon fillet (sliced ¼” x 2”)
2 Fresno chili (chopped)*
2 teaspoons minced kaffir lime leaves
1 teaspoon kaffir lime leaves (finely julienned)
1 Fresno chili (de-seeded & minced)
* Any moderate heat red chili
Lemongrass Fish Custard
A national Cambodian dish with fresh fish fillets sliced and marinated in lemongrass, California chili powder and coconut milk sauce. Baked to perfection, individual servings are topped with coconut cream, julienned kaffir lime leaves and red Fresno chili.
Wilt kale - Heat oven to 375. Place kale into 6 four-inch Ramekin bowls, place in oven for 5 minutes. Remove from oven and set aside.
Prepare fish - Skim 6 teaspoons of coconut cream (top portion of the coconut milk from the can), set aside. Place remaining coconut milk into mixing bowl. Add the chili powder, Angkor Lemongrass Paste, and eggs, mix well.
Add fish and gently stir for 2 minutes until mixture thickens. Fold in chopped Fresno chili, and minced kaffir lime leaves. Fill the prepared bowls with fish mixture, by first pressing the wilted kale to the bottom of each bowl.
Bake at 375 for 30 minutes, then broil at 350 for 5 minutes.
Remove from oven and let cool for 5 minutes, top each bowl with 1 teaspoon of coconut cream, then sprinkle with julienned kaffir lime leaves, and a few pieces of minced Fresno chili.
Serve with steamed rice.