Dish

Kol pis no rais

Fish Curry

Kol pis no rais is a popular dish in Cambodia, made by simmering fish with lemongrass, galangal, and kaffir lime leaves. The soup is then flavored with fish sauce, sugar, and chili paste. Vegetables such as eggplant, green beans, and cabbage are added to the soup to make it a hearty and nutritious meal. This dish is high in protein and fiber, and can be made gluten-free by using gluten-free fish sauce. It is also low in fat and calories, making it a healthy option for those watching their weight.

Asian cuisine› South Asian cuisine› Sri Lankan cuisine

Seafood› Fish Dish› Saltwater Fish Dish

Origins and history

Kol pis no rais is a traditional Cambodian dish that has been enjoyed for generations. It is often served at family gatherings and special occasions. The use of lemongrass, galangal, and kaffir lime leaves reflects the influence of Thai cuisine on Cambodian cooking.

Dietary considerations

Gluten-free, low-fat, low-calorie

Variations

Variations of this dish can include different types of fish, such as catfish or tilapia, and can also be made with different vegetables, such as bok choy or carrots. Some versions also include noodles or rice.

Presentation and garnishing

Serve the soup in individual bowls, with a side of steamed rice and stir-fried vegetables. Garnish with fresh herbs, such as cilantro or basil, and a squeeze of lime juice. The soup should be spicy and flavorful, with the different vegetables adding texture and color to the dish.