The FiFi Report 301

Cambodian Style fish Poached in Coconut Milk…. adulterated from Kylie Kwong’s new book ‘ It Tastes Better’ from Penguin or order from Borders.

Easy to whip up this fish dish is quite the perfect dinner for cooler autumn days. You whiz up all the spices together to make a paste , add the coconut milk and then poach the fish in the sauce. Simple.Serve with rice.

You need for about 2 - 4 people as part of shared meal or for 2 hungry fashionista or 30 models

3 garlic cloves
1 small red onion
3 cm piece of Galangal or ginger
2 lemongrass stalks
½ teasp turmeric
1 teasp paprika
2 tabs fish sauce
1 tabs brown sugar
1 can 400 ml coconut milk
4 kaffir lime leaves
450g white fish like ling or flake cut into 2 cm chunks
Juice of a lemon

• Pour a wine: it’s Friday! Woo Hoo. We made it !
• Then you can pull off the Chloe wedges.
• Throw on your cashmere poncho.
• And cashmere leggings.
• Toss on new Karen Walker sunglasses.
• Reapply waterproof Mascara.
• Now don’t cry as you roughly chop the onion : it won’t hurt, it likes it rough
• Peel the ginger and chop a little bit.
• Peel and chop the garlic.
• Trim and finely slice the lemongrass stalks.
• Pour another wine or two. Hic.
• Chop up the fish into chunks. Not too small or it will fall apart. ( which is what you did when you saw the latest Celine bag).
• Find the whizzer.
• Toss in the garlic, onion, ginger, lemongrass, turmeric, paprika, fish sauce and brown sugar.
• Whizz it all and blend till it’s seriously as smooth as a Crème de la Mer face mask. Tip: don’t put this on your face.
• Pour in the naughty but nice coconut milk and whizz again until it’s blended and completely mushed up.
• Now pour that lovely coconut curry sauce in a heavy based saucepan.
• Grab the Kaffir lime leaves and crush in your manicured hand to release the aroma. Hopefully your Chanel 5 won’t over power it.
• Toss the lime leaves in the pan too.
• Bring it to the boil then reduce it to a simmer. Just so it’s a little angry but not furious.
• Cook it for about ten mins so that all the flavours relax and infuse together like a Pucci dress. You want the liquid to reduce from size 12 to about a size 8
• Smells divine!
• Cook the rice now don’t you think?
• Now toss in the fish chunks (In the curry not the rice) and poach gently ( so it stays tender) for about 5 mins.
• Keep an eye on it because there is nothing worse than tough over cooked fish. (Except pink and animal print. Together.)
• Stir in the lemon juice to add a little tang.
• Serve Toute suite with rice and accessorized more slithers of lime leaves and a sprig of chic coriander.
• Tip: You could stir in some snow peas at the last minute.
• Yum.