Entree: Cambodia – Coastal Cambodia – សម្លកកូរ ➤ Samlor Korko (A Khmer coastal vegetable and fish stew flavored with kroeung herb paste and a light tamarind sourness)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Total 55 min

Ingredients

- 1 lb (454 g) firm white fish fillets (snapper, grouper, or catfish), cut into 1–2 inch (2.5–5 cm) chunks
- 2 tbsp (30 ml) vegetable oil
- 1 medium eggplant, about 10 oz (280 g), roasted, peeled and cut into chunks
- 1 cup (240 g) peeled pumpkin or kabocha, cut into 1-inch (2.5 cm) cubes
- 1 cup (100 g) green papaya or green jackfruit, shredded or thinly sliced
- 1 cup (100 g) yardlong beans or green beans, cut into 1-inch (2.5 cm) pieces
- 4 cups (960 ml) light fish or chicken stock, plus extra as needed
- 2 tbsp (30 ml) tamarind paste diluted with 2 tbsp (30 ml) warm water
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 g) palm sugar or brown sugar
- 3 kaffir lime leaves, torn (optional)
- Fresh herbs for garnish: 1/2 cup (15 g) chopped cilantro and fresh basil leaves
- For kroeung paste:
  - 3 stalks lemongrass, white parts only, sliced (about 30 g)
  - 2 shallots, peeled (about 40 g)
  - 3 cloves garlic (about 9 g)
  - 1 inch (2.5 cm) galangal or ginger, peeled (about 10 g)
  - 1 tsp (2 g) ground turmeric or 1 inch fresh turmeric (about 6 g)
  - 1 small bird’s eye chili (optional) or 1/2 tsp (1 g) dried chili
  - 1 tsp (5 g) shrimp paste (prahok optional if preferred)
  - 1 tbsp (15 ml) neutral oil (for frying the paste)

Instructions

1. Make the kroeung: in a mortar and pestle or food processor, pound or blend lemongrass, shallots, garlic, galangal (or ginger), turmeric, chili, and shrimp paste to a coarse paste. Heat 1 tbsp oil in a skillet and fry the paste briefly until aromatic, about 1–2 minutes; remove from heat.
2. Roast the eggplant over a flame or under a broiler until skin blackens and flesh softens. Cool, peel, and chop into chunks. Set aside.
3. In a large pot, heat 1 tbsp oil over medium heat. Add the fried kroeung paste and sauté 1–2 minutes to bloom the aromatics. Add the pumpkin cubes and stir to coat.
4. Pour in the stock and bring to a gentle simmer. Cook until pumpkin begins to soften, about 8–10 minutes.
5. Add the shredded green papaya (or jackfruit), yardlong beans, and roasted eggplant. Stir in tamarind liquid, fish sauce, and palm sugar. Simmer gently 5–7 minutes until vegetables are tender but not mushy.
6. Add fish chunks and torn kaffir lime leaves; poach gently for 4–6 minutes until fish is just cooked through. Taste and adjust seasoning with additional fish sauce, tamarind, or sugar to balance salty, sour, and sweet.
7. Remove from heat, stir in chopped cilantro and basil. Serve hot in deep bowls with steamed jasmine rice on the side, typical of Coastal Cambodian households.