Estimated Nutrition (whole recipe, rough)
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Kaffir Lime | juice of 1 lime (44ml) | 11 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Monkfish | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound monkfish or cod fillets
- Salt and freshly ground black pepper
- 1/4 cup coconut milk
- 1/4 teaspoon turmeric
- 1/4 teaspoon paprika
- 1/4 teaspoon curry powder, optional
- 2 teaspoons minced fresh ginger
- 2 cloves garlic, peeled and minced
- 2 tablespoons thinly sliced fresh Thai chili pepper, seeds included
- 2 teaspoons Southeast Asian fish sauce
- 2 tablespoons canola oil
- 1/2 cup thinly sliced onion
- 12 baby bibb lettuce leaves
- 1 tablespoon shredded fresh kaffir lime leaves, if desired.
Directions
Cut fish into 1/2-inch chunks. Season to taste with salt and pepper; set aside.
In a medium bowl, combine coconut milk, turmeric, paprika, curry powder, ginger, garlic, chili pepper and fish sauce. Mix well. Add fish pieces, and toss until well coated. Let marinate 15 minutes.
Place a large skillet over medium-high heat. Heat oil, and add onions. Saute onions until translucent, about 5 minutes.
Add fish mixture, and saute until fish is opaque, about 3 minutes. Remove from heat, and allow to cool to room temperature.
Spoon into lettuce cups, and place three cups on each of 4 plates. Garnish with kaffir lime leaves, and serve.
Category:Cambodian Recipes
Category:Cambodian Meat Dishes