📝 About This Recipe
A vibrant and refreshing masterpiece of Cambodian coastal cuisine, Num Banhoch features pristine white fish cured in a bright lime bath and tossed with an aromatic lemongrass paste. This dish celebrates the 'raw and cold' tradition of Southeast Asia, balancing the acidity of citrus with the earthy depth of galangal, turmeric, and fermented fish sauce. It is a sensory explosion of textures, combining silky cured seafood with crunchy fresh herbs and toasted peanuts.
🥗 Ingredients
The Seafood
- 500 grams Fresh White Fish Fillet (Sashimi-grade sea bass, snapper, or tilapia, thinly sliced against the grain)
- 1/2 cup Fresh Lime Juice (Freshly squeezed)
- 1/2 teaspoon Sea Salt
The Aromatic Paste (Kroeung)
- 2 stalks Lemongrass (White parts only, very finely minced)
- 1 tablespoon Galangal (Peeled and minced)
- 1 teaspoon Fresh Turmeric (Peeled and grated)
- 3 cloves Garlic (Minced)
- 2 pieces Shallots (Finely diced)
- 4 pieces Kaffir Lime Leaves (Deveined and sliced into razor-thin ribbons)
The Seasoning & Texture
- 1 teaspoon Prahok (Cambodian Fish Paste) (Optional; substitute with high-quality fish sauce if preferred)
- 2 tablespoons Fish Sauce
- 1 tablespoon Palm Sugar (Finely shaved)
- 2-3 pieces Bird's Eye Chilies (Sliced thinly)
- 1/4 cup Roasted Peanuts (Crushed)
- 1/2 cup Sawtooth Herb or Cilantro (Roughly chopped)
- 4 stalks Long Beans (Sliced into very thin rounds)
👨🍳 Instructions
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1
Begin by slicing your chilled fish fillets into 1/8-inch thick bite-sized pieces. Ensure your knife is extremely sharp to avoid tearing the delicate flesh.
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2
In a non-reactive glass or ceramic bowl, toss the sliced fish with the lime juice and sea salt. Ensure every piece is submerged.
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3
Cover the bowl and refrigerate for 15-20 minutes. The acid will 'cook' the fish until it turns opaque and firm. Do not over-cure or the fish will become rubbery.
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4
While the fish cures, prepare the Kroeung. Using a mortar and pestle, pound the lemongrass, galangal, turmeric, garlic, and kaffir lime leaves into a smooth, fragrant paste.
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5
In a separate small bowl, whisk together the fish sauce, palm sugar, and the optional Prahok until the sugar is completely dissolved.
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6
Remove the fish from the refrigerator. Drain about 80% of the lime juice, leaving just a tablespoon or two to keep the mixture moist.
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7
Add the aromatic Kroeung paste to the fish and toss gently with a spoon to coat each slice.
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8
Pour the fish sauce and sugar mixture over the fish, followed by the diced shallots and sliced chilies.
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9
Fold in the thinly sliced long beans and half of the fresh herbs (sawtooth herb or cilantro).
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10
Taste the mixture; it should be a punchy balance of sour, salty, and spicy with an earthy backnote from the galangal.
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11
Transfer the mixture to a chilled serving platter.
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12
Garnish generously with the remaining herbs, crushed roasted peanuts, and extra lime wedges on the side.
💡 Chef's Tips
Use the freshest sashimi-grade fish possible; since there is no heat, quality is paramount. If you find the lemongrass too fibrous, ensure you are only using the tender inner white core and mincing it as finely as possible. Adjust the chili count to your preference; the heat should complement the lime, not overpower the delicate fish. To make it even more authentic, serve with a side of 'Teuk Trei Ph'em' (sweet fish sauce) for dipping. Always cure the fish in the refrigerator to maintain a safe temperature and ensure a firm texture.
🍽️ Serving Suggestions
Serve with crispy rice crackers or 'shrimp chips' to add a crunchy contrast to the soft fish. Pair with a chilled, dry Riesling or a crisp Lager to cut through the acidity and spice. Accompany with a side of fresh crudités like cucumber slices, raw cabbage, and green mango ribbons. Serve as a light appetizer before a heavier Cambodian curry or stir-fry dish. For a full meal, serve over a small bed of chilled rice vermicelli noodles.