Entree: Cambodia – Mekong Cambodia – សម្លកកកូ ➤ Samlor Korko (Khmer mixed-vegetable and fish stew scented with kroeung herb paste)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 25 min

Total 1 hr

Ingredients

- 1 lb (450 g) firm white fish fillets (catfish, snakehead, or tilapia), cut into 1- to 2-inch (2.5–5 cm) pieces
- 3 tbsp (45 ml) vegetable oil
- 2 small globe eggplants, roasted until soft, peeled and roughly chopped, about 12 oz (340 g)
- 2 cups (300 g) butternut squash or pumpkin, peeled and diced
- 1 cup (120 g) green papaya or green mango, julienned (optional)
- 6 oz (170 g) green beans or yardlong beans, cut into 2-inch (5 cm) pieces
- 4 cups (960 ml) fish stock or water
- 1 cup (240 ml) light coconut milk (optional, for a richer version)
- 1 tbsp (15 ml) fish sauce, more to taste
- 1 tbsp (15 ml) palm sugar or brown sugar
- 2 tbsp (30 ml) lime juice or to taste
- 4 kaffir lime leaves, torn (optional)
- Handful of fresh herbs for finishing: Thai basil, cilantro, and/or culantro
- For the kroeung (aromatic herb paste):
  - 3 stalks lemongrass (white bottoms only), finely chopped
  - 3 shallots, peeled
  - 4 cloves garlic
  - 1 thumb (about 1 inch / 25 g) galangal or fresh ginger
  - 1 thumb (about 1 inch / 25 g) fresh turmeric or 1 tsp (3 g) turmeric powder
  - 2–3 small dried red chilies or 1 fresh bird’s eye chili (adjust to heat)
  - 1 tsp (6 g) shrimp paste (kapi) or 1 tbsp (15 g) fermented fish paste
  - Salt to taste

Instructions

1. Prepare the kroeung: pound or blitz lemongrass, shallots, garlic, galangal, turmeric, chilies and shrimp paste in a mortar and pestle or food processor until a coarse aromatic paste forms. Add a pinch of salt.
2. Roast the eggplants directly over a flame or under a broiler until the skin is charred and flesh is soft. Cool, peel, and roughly chop the flesh; set aside.
3. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Fry the kroeung paste for 2–3 minutes until fragrant and oil begins to separate.
4. Add the diced squash and green papaya (if using) and stir to coat in the paste. Pour in the fish stock (and coconut milk if using) and bring to a simmer.
5. Add the roasted eggplant, green beans, and kaffir lime leaves. Simmer gently for 10–12 minutes, until vegetables are just tender.
6. Add the fish pieces and simmer gently for 5–8 minutes more until fish is cooked through and flakes easily. Do not stir vigorously to avoid breaking the fish.
7. Season with fish sauce, palm sugar, and lime juice to balance salty, sweet, and sour. Adjust seasoning, adding more fish sauce or lime as needed.
8. Remove from heat, fold in fresh herbs, and serve hot with steamed jasmine rice.