Making a spicy fish stew with moringa leaves, inspired by Khmer cuisine, is a delicious and nutritious dish. Here's a simple recipe you can follow:
### Ingredients:
- **Fish**: 500g (catfish, snakehead fish, or any firm white fish), cleaned and cut into chunks
- **Moringa leaves**: 2 cups (fresh or dried)
- **Coconut milk**: 1 can (400ml)
- **Water or fish stock**: 2 cups
- **Lemongrass**: 2 stalks, bruised and cut into 3-inch pieces
- **Kaffir lime leaves**: 4-5 leaves (optional, but adds a nice aroma)
- **Galangal or ginger**: 1-inch piece, sliced
- **Garlic**: 4 cloves, minced
- **Shallots or onion**: 2, finely chopped
- **Chili peppers**: 2-3 (adjust to your spice preference), sliced
- **Fish sauce**: 2-3 tablespoons (to taste)
- **Palm sugar or brown sugar**: 1 tablespoon (optional, for a hint of sweetness)
- **Turmeric powder**: 1 teaspoon (for color and flavor)
- **Vegetable oil**: 2 tablespoons
- **Salt**: to taste
- **Fresh herbs**: Cilantro or Thai basil for garnish
- **Lime wedges**: for serving
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### Instructions:
1. **Prepare the Ingredients**:
- Clean and cut the fish into chunks.
- Wash the moringa leaves thoroughly and set aside.
- Bruise the lemongrass stalks to release their flavor.
2. **Sauté the Aromatics**:
- Heat the vegetable oil in a large pot over medium heat.
- Add the minced garlic, chopped shallots, and sliced galangal or ginger. Sauté until fragrant, about 2-3 minutes.
3. **Add the Spices and Lemongrass**:
- Stir in the turmeric powder and chili peppers. Cook for another minute.
- Add the lemongrass stalks and kaffir lime leaves (if using). Stir to combine.
4. **Add Liquid and Simmer**:
- Pour in the coconut milk and water or fish stock. Bring to a gentle simmer.
- Add the fish sauce and palm sugar (if using). Stir well and let it simmer for 5-7 minutes to allow the flavors to meld.
5. **Cook the Fish**:
- Gently add the fish chunks to the pot. Simmer for about 5-7 minutes, or until the fish is cooked through and tender.
6. **Add Moringa Leaves**:
- Stir in the moringa leaves and cook for another 2-3 minutes until the leaves are wilted and tender. Be careful not to overcook the leaves.
7. **Adjust Seasoning**:
- Taste the stew and adjust the seasoning with more fish sauce, salt, or sugar if needed.
8. **Serve**:
- Remove the lemongrass stalks and kaffir lime leaves before serving.
- Garnish with fresh cilantro or Thai basil.
- Serve hot with steamed rice and lime wedges on the side.
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### Tips:
- If you can't find fresh moringa leaves, dried ones can be used, but they may need to be soaked briefly before adding to the stew.
- Adjust the spiciness by adding more or fewer chili peppers.
- For a richer flavor, you can add a spoonful of **prahok** (fermented fish paste), a common ingredient in Khmer cuisine.
Enjoy your spicy fish stew with moringa leaves, a dish that’s both flavorful and packed with nutrients!
Making a spicy fish stew with moringa leaves, inspired by a Khmer (Cambodian) style, is a delicious and nutritious dish. Moringa leaves are packed with vitamins and minerals, and they pair wonderfully with fish in a flavorful broth. Here's a simple recipe you can follow:
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### **Spicy Fish Stew with Moringa Leaves (Khmer Style)**
#### **Ingredients**:
- 500g (1 lb) fish (catfish, snakehead fish, or any firm white fish), cut into chunks
- 2 cups fresh moringa leaves (or substitute with spinach or kale if unavailable)
- 3-4 cloves garlic, minced
- 1-2 shallots or 1 small onion, finely chopped
- 1-2 fresh red chilies, sliced (adjust to your spice preference)
- 1 stalk lemongrass, bruised and cut into 3-inch pieces
- 1 thumb-sized piece of galangal or ginger, sliced
- 2-3 kaffir lime leaves (optional, for aroma)
- 1 tablespoon fish sauce (or to taste)
- 1 teaspoon sugar (optional, for balance)
- 1 teaspoon turmeric powder (for color and flavor)
- 4 cups water or fish stock
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Fresh herbs (cilantro or basil) for garnish
- Lime wedges for serving
---
#### **Instructions**:
1. **Prepare the Ingredients**:
- Clean the fish and cut it into chunks. Season lightly with salt and pepper.
- Wash the moringa leaves thoroughly and set aside.
- Bruise the lemongrass stalk by lightly crushing it with the back of a knife to release its aroma.
2. **Sauté the Aromatics**:
- Heat the vegetable oil in a large pot over medium heat.
- Add the minced garlic, chopped shallots, and sliced chilies. Sauté until fragrant and lightly golden.
- Stir in the turmeric powder and cook for another minute.
3. **Build the Broth**:
- Add the lemongrass, galangal (or ginger), and kaffir lime leaves to the pot.
- Pour in the water or fish stock and bring to a gentle boil.
- Season with fish sauce and sugar. Adjust the seasoning to your taste.
4. **Cook the Fish**:
- Gently add the fish chunks to the simmering broth. Cook for about 5-7 minutes, or until the fish is just cooked through and tender.
5. **Add the Moringa Leaves**:
- Stir in the moringa leaves and cook for another 2-3 minutes until the leaves are wilted and tender. Be careful not to overcook the leaves.
6. **Finish and Serve**:
- Taste the stew and adjust the seasoning if needed (more fish sauce, salt, or chili).
- Remove the lemongrass and galangal pieces if desired.
- Garnish with fresh cilantro or basil and serve hot with steamed rice or crusty bread.
- Serve with lime wedges on the side for a tangy kick.
---
### **Tips**:
- If fresh moringa leaves are unavailable, you can use dried moringa leaves, but rehydrate them in water before adding to the stew.
- For extra richness, you can add a splash of coconut milk to the broth.
- Adjust the spiciness by adding more or fewer chilies.
Enjoy your Khmer-style spicy fish stew with moringa leaves! It's a comforting and healthy dish perfect for any meal. 😊
