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A Cambodian dish of curried monkfish or codfish gently seasoned with coconut milk, turmeric, paprika, ginger, garlic, chile and fish sauce. The pale yellow curried fish sits prettily in a lettuce leaf.
- 1 pound monkfish or cod fillets
- salt and freshly ground black pepper
- ¼ cup coconut milk
- ¼ teaspoon turmeric
- ¼ teaspoon paprika
- ¼ teaspoon curry powder, optional
- 2 teaspoons minced fresh ginger
- 2 cloves garlic, peeled and minced
- 2 tablespoons thinly sliced fresh Thai chile pepper, seeds included
- 2 teaspoons southeast Asian fish sauce
- 2 tablespoons canola oil
- ½ cup thinly sliced onion
- 12 baby bibb lettuce leaves
- 1 tablespoon shredded fresh kaffir lime leaves, if desired.
- Cut fish into ½-inch chunks.
- Season to taste with salt and pepper; set aside.
- In a medium bowl, combine coconut milk, turmeric, paprika, curry powder, ginger, garlic, chile pepper and fish sauce. Mix well.
- Add fish pieces, and toss until well coated. Let marinate 15 minutes.
- Place a large skillet over medium-high heat.
- Heat oil, and add onions.
- Sauté onions until translucent, about 5 minutes.
- Add fish mixture, and saute until fish is opaque, about 3 minutes.
- Remove from heat, and allow to cool to room temperature.
- Spoon into lettuce cups, and place three cups on each of 4 plates.
- Garnish with kaffir lime leaves, and serve.