Entree: Cambodia – Central Culinary Region – សម្លកកកូ ➤ Samlor Korko (Cambodian mixed vegetable and fish stew flavored with aromatic spice paste and roasted rice)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 50 min

Ingredients

- 1 lb (450 g) firm white fish fillets (such as cod or barramundi), cut into 1.5-inch (4 cm) pieces
- 1 tbsp (15 ml) vegetable oil
- 3 shallots, peeled and sliced
- 4 cloves garlic, minced
- 1 stalk lemongrass, tender white part only, finely sliced or minced
- 1 tbsp (6 g) fresh galangal, grated (or ginger if unavailable)
- 1 tsp (3 g) ground turmeric or 1 tbsp (6 g) fresh turmeric, grated
- 2 tbsp (15 g) roasted sticky rice powder (kdao moan), ground
- 4 cups (960 ml) fish stock or water
- 1 tbsp (15 ml) fish sauce
- 2 tbsp (30 ml) tamarind pulp diluted in 2 tbsp (30 ml) warm water (or 2 tbsp / 30 ml lime juice)
- 1 cup (150 g) small Cambodian eggplant or diced regular eggplant
- 1 cup (100 g) long beans, cut into 2-inch (5 cm) pieces
- 1 cup (120 g) diced pumpkin or winter squash
- 1/2 cup (60 g) shredded green papaya or sliced young banana blossom
- 1 tbsp (15 g) prahok (fermented fish paste), optional and adjusted to taste
- 1/4 cup (15 g) chopped Vietnamese coriander (rau ram) or cilantro
- 1/4 cup (15 g) thinly sliced green onions
- Salt and freshly ground pepper to taste

Instructions

1. Make the kroeung: in a mortar and pestle or small blender, pound/blend the shallots, garlic, lemongrass, galangal, and turmeric to a coarse aromatic paste.
2. Heat the oil in a large pot over medium heat. Fry the kroeung until fragrant, 2–3 minutes. Stir in the prahok if using and cook another minute.
3. Add the pumpkin, eggplant, and long beans and toss to coat in the paste for 2–3 minutes.
4. Pour in the fish stock and bring to a gentle boil. Stir in the roasted rice powder and the diluted tamarind (or lime juice). Reduce heat and simmer until vegetables are tender, about 12–15 minutes.
5. Gently add the fish pieces to the simmering stew and poach until just cooked through, 4–6 minutes. Adjust seasoning with fish sauce, salt, and pepper.
6. Remove from heat and stir in the chopped Vietnamese coriander (or cilantro) and green onions. Taste and adjust sourness or salt as needed.
7. Serve hot with steamed jasmine rice.