Entree: Cambodia – Khmer Central Cuisine – Samlor Korko (Khmer mixed-vegetable and fish stew scented with lemongrass and kroeung)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 1 lb (454 g) firm white fish fillets (tilapia, catfish, or cod), cut into 1–1½-inch (2.5–3.8 cm) pieces
- 2 cups (480 ml) fish stock or chicken stock
- 1 cup (240 ml) light coconut milk (optional; may use all stock for a clearer broth)
- 2 tbsp (30 ml) vegetable oil
- 3 shallots, peeled and quartered (about 3 oz / 85 g)
- 3 garlic cloves
- 2 stalks lemongrass (white part only), sliced and roughly chopped
- 1 inch (15 g) fresh galangal or ginger, peeled and sliced
- 1 tsp (2 g) ground turmeric or 1/2 inch (5 g) fresh turmeric, peeled (if available)
- 1–2 bird’s eye chiles or 1 red chili, seeded if desired
- Zest of 1 lime (or 1 kaffir lime leaf shredded)
- 1 medium Thai eggplant or 1 cup (150 g) cubed eggplant
- 6 oz (170 g) long beans or green beans, trimmed and cut into 2-inch (5 cm) pieces
- 1 cup (150 g) shredded green papaya or winter melon (or 1 cup cubed squash)
- 1 tbsp (15 g) palm sugar or light brown sugar
- 2 tbsp (30 ml) fish sauce, or to taste
- 1 tbsp (15 ml) lime juice (or to taste)
- 1 tbsp (15 g) prahok (fermented fish paste), optional for a stronger Khmer flavor
- 4 kaffir lime leaves, torn (optional)
- 2 tbsp (8 g) fresh cilantro or culantro leaves, chopped, for garnish
- 2 tbsp (8 g) fresh Thai basil or mint, for garnish (optional)

Instructions

1. Prepare the kroeung: in a mortar and pestle or small food processor, pound or blend the shallots, garlic, chopped lemongrass (white parts), galangal (or ginger), turmeric, chiles, and lime zest into a coarse paste.
2. Heat the oil in a large pot over medium heat. Add the kroeung paste and sauté gently until fragrant, about 2–3 minutes, taking care not to burn it.
3. Add the stock and coconut milk (if using) to the pot, scraping up any bits stuck to the bottom. Stir in the prahok if using, palm sugar, and kaffir lime leaves. Bring to a simmer.
4. Add the firmer vegetables first: eggplant and green papaya (or winter melon). Simmer for about 8–10 minutes until they begin to soften.
5. Add the long beans and simmer 3–4 minutes more until all vegetables are just tender.
6. Gently add the fish pieces, simmering another 3–5 minutes until the fish is opaque and cooked through. Adjust the heat so the stew maintains a gentle simmer.
7. Season with fish sauce and lime juice to taste, balancing salty, sour, and sweet. Remove from heat.
8. Ladle into bowls and garnish with chopped cilantro and Thai basil or mint. Serve with steamed rice.