Lemongrass Fish Custard
A national Cambodian dish with fresh fish fillets sliced and marinated in Kroeung, California chili powder and coconut cream. Baked to perfection, individual servings are topped with coconut cream, julienned kaffir lime leaves and red Fresno chili.
Total: About 1 hour (20 min prep)
Style: Authentic Cambodian
Yield: 6 servings
4 oz baby spinach
1 can (14 oz) coconut cream
1 oz (3T) California chili powder
2 teaspoons minced kaffir lime leaves
3.5 oz Angkor Lemongrass Paste
½ t salt
1½ pounds skinless salmon fillet (sliced ¼” x 2”)
1 t kaffir lime leaves (finely julienned)
1 Fresno chili (de-seeded & minced)*
* Any moderate heat red chili
Serve with steamed rice
Wilt spinach - Set oven to 375. While the oven is preheating, place spinach in Ramekin bowls then place the bowls in the oven. Remove from oven and set aside.
Prepare fish - Skim 6 teaspoons of coconut cream (top portion of the coconut cream can), set aside. Place remaining coconut milk into mixing bowl. Add the chili powder, minced kaffir lime leaves, Angkor Lemongrass Paste, eggs, and salt mix well.
Add fish and gently mix for about 2 minutes at lowest setting, until mixture thickens. Let set for at least 30 minutes. Stir and fill the prepared bowls with fish mixture.
Cooking in oven:
1. Bake at 375 for 30 minutes, then broil at 400 for 5 minutes.
2. 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.