Cambodian Pahut
These delightful Cambodian fish patties are crispy on the outside and tender on the inside. Finely ground fish and an assortment of aromatic spices result in a flavor-packed treat. The combination of lemongrass, galangal, and lime flavors lends a distinctive Cambodian touch to the dish. If desired, add some heat with fresh chilies or replace the fish with poultry or meat.
Ingredients
Fish Patties
- 1.25 lb white fish fillet [1]
- 2 green onions
- 1-2 cloves garlic
- 1-3 tsp (brown) sugar
Green Beans
- 1 lb green beans, ends trimmed
- 1 tbsp soy sauce [2]
- 1-2 cloves garlic, chopped (optional)
- 1 tbsp sesame seeds (optional)
- oil
- salt & pepper
Pahut Culinary Spice Kit
- Galangal, lemongrass, turmeric, lemon balm, makrut leaves, lemon crystals, lime peel, chives
Suggested Sides
- cooked rice
- baked potatoes
- fresh bread
Instructions
Fish Patties
- Roughly cut fish into 1-inch size pieces, and chop onions.
- In a FOOD PROCESSOR, add fish pieces, onions, garlic, sugar, all Pahut spices, and salt to taste. Blend until it has a smooth texture.
- Form the mixture into patties, about 2-inches in diameter.
- In a PAN, heat oil over medium heat.
- Fry fish patties until brown, about 4Â minutes each side.
- Transfer patties to a PLATE with PAPER TOWELS to drain excess oil.
Green Beans [3]
- In a large POT with boiling water, cook beans for 3 minutes.
- Drain and set aside.
- In a PAN, heat oil over medium heat.
- Add garlic for 1 minute.
- Fry beans for about 3 minutes until they are crisp and tender.
- Add soy sauce [2] and cook for 2 minutes, stirring constantly.
- Optionally, garnish with sesame seeds.
- Enjoy!
Notes
[1] For instance: cod, tilapia, halibut, haddock, flounder.
Substitute with ground poultry or meat; skip the food processor; instead mix in a bowl with hands.
[2] Substitutes: see our blog about tamari.
[3] Alternative without oil:
Skip the frying. Cook beans until tender. Season with soy sauce & garlic powder.
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Cambodian Pahut
These delightful Cambodian fish patties are crispy on the outside and tender on the inside. Finely ground fish and an assortment of aromatic spices result in a flavor-packed treat. The combination of lemongrass, galangal, and lime flavors lends a distinctive Cambodian touch to the dish. If desired, add some heat with fresh chilies or replace the fish with poultry or meat.
Ingredients
Fish Patties
- 1.25 lb white fish fillet [1]
- 2 green onions
- 1-2 cloves garlic
- 1-3 tsp (brown) sugar
Green Beans
- 1 lb green beans, ends trimmed
- 1 tbsp soy sauce [2]
- 1-2 cloves garlic, chopped (optional)
- 1 tbsp sesame seeds (optional)
- oil
- salt & pepper
Pahut Culinary Spice Kit
- Galangal, lemongrass, turmeric, lemon balm, makrut leaves, lemon crystals, lime peel, chives
Suggested Sides
- cooked rice
- baked potatoes
- fresh bread
Instructions
Fish Patties
- Roughly cut fish into 1-inch size pieces, and chop onions.
- In a FOOD PROCESSOR, add fish pieces, onions, garlic, sugar, all Pahut spices, and salt to taste. Blend until it has a smooth texture.
- Form the mixture into patties, about 2-inches in diameter.
- In a PAN, heat oil over medium heat.
- Fry fish patties until brown, about 4Â minutes each side.
- Transfer patties to a PLATE with PAPER TOWELS to drain excess oil.
Green Beans [3]
- In a large POT with boiling water, cook beans for 3 minutes.
- Drain and set aside.
- In a PAN, heat oil over medium heat.
- Add garlic for 1 minute.
- Fry beans for about 3 minutes until they are crisp and tender.
- Add soy sauce [2] and cook for 2 minutes, stirring constantly.
- Optionally, garnish with sesame seeds.
- Enjoy!
Notes
[1] For instance: cod, tilapia, halibut, haddock, flounder.
Substitute with ground poultry or meat; skip the food processor; instead mix in a bowl with hands.
[2] Substitutes: see our blog about tamari.
[3] Alternative without oil:
Skip the frying. Cook beans until tender. Season with soy sauce & garlic powder.
