cambodian

Fermented Fish Paste Coconut Dip With Vegetables And Rice

Name: Fermented Fish Paste Coconut Dip With Vegetables And Rice
Yield: 1 serving
Cuisine: cambodian
Ingredients: 44 g jasmine rice, uncooked; 117 g coconut milk; 13 g fermented fish paste; 66 g ground pork; 7 g lemongrass, finely minced; 7 g palm sugar; 9 g lime juice; 102 g cucumber spears; 88 g yardlong beans or green beans, cut into sticks; 2 g bird chile, sliced (optional)

This simmered dish pairs jasmine rice, uncooked with coconut milk, fermented fish paste and ground pork. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

27 g Protein

60 g Carbohydrates

35 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

44g jasmine rice, uncooked 161 kcal
117g coconut milk 230 kcal
13g fermented fish paste 23 kcal
66g ground pork 160 kcal
7g lemongrass, finely minced 2 kcal
7g palm sugar 27 kcal
9g lime juice 3 kcal
102g cucumber spears 15 kcal
88g yardlong beans or green beans, cut into sticks 27 kcal
2g bird chile, sliced (optional) 1 kcal

Cooking instructions

jasmine rice
Cook jasmine rice until tender; keep warm.
coconut milkfermented fish pasteground porklemongrass
In a small saucepan over medium heat, simmer coconut milk with fermented fish paste, minced pork, and minced lemongrass. Stir often so it does not scorch.
ground porkpalm sugarlime juice
After 6 to 8 minutes, when the pork is cooked through and the dip thickens, stir in palm sugar and lime juice to balance salty and sweet.
bird chile
Add sliced bird chile if desired. Simmer 1 minute more, then remove from heat.
jasmine rice
Serve the warm dip with rice and raw vegetables for dipping.