Entree: Cambodia – Phnom Penh – សម្លម្ហូបគ្រឿង ➤ Samlor Machu Kroeung (Cambodian sour stew of fish and vegetables seasoned with aromatic kroeung spice paste and tamarind)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
15 min
Total
35 min
Ingredients
- 1 lb (454 g) firm white fish fillets (catfish, tilapia, or barramundi), cut into 1–2 in (2.5–5 cm) pieces
- 4 cups (960 ml) fish stock or water
- 1 cup (240 ml) fresh pineapple chunks
- 1 medium Asian eggplant, cut into 1 in (2.5 cm) pieces, approx. 8 oz (225 g)
- 8 okra pods, halved lengthwise, approx. 6 oz (170 g)
- 6 yardlong beans or green beans, cut into 2 in (5 cm) pieces, approx. 3 oz (85 g)
- 2 tbsp (30 ml) tamarind paste dissolved in 1/4 cup (60 ml) warm water (adjust to taste)
- 2 tbsp (30 ml) fish sauce (adjust to taste)
- 1 tbsp (15 ml) palm sugar or brown sugar
- 2 kaffir lime leaves, torn
- 1 tbsp (15 ml) neutral oil for frying paste
- For the kroeung paste:
- 2 stalks lemongrass (white inner parts only), finely chopped, about 2 oz (60 g)
- 1 thumb fresh galangal, peeled and sliced, about 0.7 oz (20 g)
- 1 thumb fresh turmeric (or 1 tsp ground turmeric), about 0.4 oz (12 g) fresh
- 3 shallots, peeled, approx. 2 oz (60 g)
- 3 cloves garlic
- 1 small red chili or to taste (optional)
- 1 tsp (6 g) shrimp paste (kapi)
- 1/2 tsp (2.5 g) salt
- 2 tbsp (30 g) fresh cilantro leaves, chopped, for garnish
- 2 scallions, thinly sliced, for garnish
- Steamed jasmine rice, for serving
Instructions
1. Make the kroeung paste: in a mortar and pestle or food processor combine lemongrass, galangal, turmeric, shallots, garlic, chili, shrimp paste, and salt; pound or blend to a rough, aromatic paste. Add a splash of water if needed to help blend.
2. Heat the oil in a heavy-bottomed pot over medium heat. Fry the kroeung paste, stirring, until fragrant and slightly caramelized, about 3–4 minutes.
3. Add the fish stock or water, kaffir lime leaves, pineapple chunks, eggplant, and beans. Bring to a gentle simmer and cook until vegetables are just tender, about 8–10 minutes.
4. Stir in the dissolved tamarind, fish sauce, and palm sugar. Taste and adjust sourness, saltiness, and sweetness—balance should be bright and slightly tangy.
5. Gently add the fish pieces and okra; simmer gently until fish is cooked through, about 3–6 minutes depending on thickness. Do not over-stir to keep fish intact.
6. Remove from heat, discard large kaffir stems if necessary, and finish with chopped cilantro and scallions. Serve hot with steamed jasmine rice.
