Kylie Kwong recipe
Acclaimed chef, author and Oxfam Ambassador Kylie Kwong shares our enthusiasm for healthy food.
“I passionately believe that by providing people with the skills and knowledge to grow and prepare nutritious food, we can stop hunger. Oxfam Australia is helping ensure children can eat a healthy balanced diet and that local farmers and fishermen are able to generate an income to provide necessities like education and medicine for their family.”
As part of her support for our work, Kylie has revealed a delicious and nutritious recipe from her upcoming book It Tastes Better.
Check out the recipe below — you can also
And be sure to check two delicious pineapple-inspired recipes that Kylie has also shared in support of our work.
Cambodian-style fish poached in coconut milk
Serves 2–4 as part of a shared meal
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 is sublime. If you like, you can substitute the fish with any other seafood, or even chicken.
3 garlic cloves
1 small red onion, roughly chopped
3 cm fresh galangal*, peeled and roughly chopped (* a root vegeatable also known as Siamese ginger, available in most Asian food stores and markets)
2 lemongrass stalks, trimmed and finely sliced
1 teaspoon finely sliced fresh turmeric or ½ teaspoon turmeric powder
1 teaspoon paprika powder
2 tablespoons fish sauce
1 tablespoon brown sugar
1 × 400 ml can coconut milk
4 kaffir lime leaves
450 g firm, white-fleshed fish, cut into 2 cm chunks
juice of 1 lemon
Place garlic, red onion, galangal, lemon grass, turmeric, paprika, fish sauce and brownsugar in a blender and process until finely blended. Add the coconut milk and processagain until thoroughly blended.
Transfer the coconut mixture to a heavy-based pan. Crush the kaffir lime leaves in your hand to release their aroma, and add them to the pan. Bring coconut mixture to the boil then reduce to a gentle simmer. Cook for 10 minutes, to allow the flavours to infuse and the liquid to reduce slightly.
Add the fish chunks and poach gently for 4–5 minutes. Stir through lemon juice, then transfer to a large shallow serving bowl and serve immediately.
Recipe from It Tastes Better, pub. Lantern (July 2010), RRP $69.95
“As a proud supporter of Oxfam, I encourage you to donate to Oxfam and help end poverty.”
Find out more about how Oxfam is helping to stop hunger.