Cambodian koy pa
This version of citrus-marinated raw fish is eaten in Cambodia and Laos. The fish
sauce, or nuoc mam is an essential ingredient, but can be substituted with more
commonly-imported fermented fish sauces from other South-east Asian countries.
Ingredients to serve 4-6
- 500g white fish fillet
- � cup lemon juice
- 6 tender raw green beans, thinly sliced
- 4 spring onions, thinly sliced
- 2 cloves garlic, crushed
- 1 fresh red chilli, seeded and sliced
- 1 tbs fish sauce
- lettuce, mint and coriander leaves for serving
Remove all skin and bones from the fish and chop finely. Put it into a glass or
earthenware bowl and pour lemon juice over. Mix and leave for 3 hours or overnight in the
refrigerator, then combine with the other ingredients.
To serve, put some of the fish mixture in the the centre of a lettuce leaf, add a sprig
of mint or a few leaves of coriander. Fold and eat.
Note: for those who own a microwave oven, microwaving a lemon for 30 seconds persuades
it to yield a lot more juice.
Adapted from Charmaine Solomon's Complete Asian Cookbook.