Cambodian-Style Steamed Fish Curry
with Jasmine Rice & Fresh Chilli
- Fish
- Eggs
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Crustaceans
- Molluscs
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Ingredients
1 packet
Jasmine Rice
(May be present: Gluten, Soy, Wheat)
1 packet
Green Beans
1
Long Chilli
1 packet
Makrut Lime Leaves
1 packet
Ginger Lemongrass Paste
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Fish)
1 packet
Coconut Milk
280 g
Barramundi
(Contains: Fish May be present: Crustaceans, Molluscs)
Not included in your delivery
1 drizzle
olive oil
1 cup
water
1 piece
egg
(Contains: Eggs)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Add the water to a medium saucepan and bring to
the boil.
• Add jasmine rice, stir, then cover with a lid and
reduce heat to low.
• Cook for 10 minutes, then remove the pan from
heat and keep covered until rice is tender and water
is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so
don’t peek!
• Meanwhile, trim green beans.
• Thinly slice long chilli (if using).
• Remove the centre veins from makrut lime leaves,
then very finely chop.
• In a medium bowl, combine ginger lemongrass
paste, coconut milk, fish sauce & rice vinegar
mix, makrut lime and the egg (optional). Stir until
combined and set aside.
TIP: Makrut lime leaves are fibrous, so chop them
very finely!
TIP: The egg is optional, but it’s traditional in this dish!
• Discard any liquid from barramundi packaging.
• Season fish on both sides with salt and pepper.
• Place each fish fillet, skin-side down, on a sheet of
baking paper, then loosely wrap and cover with foil,
leaving the top uncovered.
• Transfer to a lined oven tray.
• When the rice has 15 minutes remaining, carefully
open the foil and pour the coconut sauce mixture
over the fish.
• Fold the foil tightly to seal the parcels.
• Bake until fragrant and fish is cooked through,
12-14 minutes.
TIP: White fish is cooked through when the centre turns
from translucent to white.
• When fish has 5 minutes remaining, place green
beans and a splash of water in a microwave-safe
bowl, then cover with a damp paper towel.
• Microwave on high until just tender, 2-4 minutes.
• Drain any excess liquid, season with salt and
pepper, then cover to keep warm.
• Divide jasmine rice and green beans between
bowls. Top with steamed fish and spoon over
Cambodian-style curry sauce.
• Garnish with chilli to serve. Enjoy!
Customer reviews
Review summary
Updated on Sept 2026- Flavour: Most customers found the coconut lemongrass sauce delicious and fragrant, though a few found it bland or noted it tasted more like vinegar than curry — this may be linked to the optional egg, which several customers found turned the sauce into a scrambled-egg texture rather than a smooth curry sauce.
- Ease of prep: The foil parcel method was found fiddly by some, with sauce spilling out during sealing; using a small glass baking dish covered with foil was suggested as a neater alternative.
- Suggestions: Several customers strongly recommend skipping the optional egg, as it caused the sauce to set like scrambled eggs or custard rather than remaining liquid. Multiple customers also found the fish needed significantly longer than the stated 12-14 minutes — one cooked it for around 24 minutes — so check for doneness and allow extra time if needed. One customer suggested a squeeze of lime over the finished dish for a bright, acidic lift.
- Leftovers: One customer noted this dish is best eaten fresh and was not enjoyable the next day.
