@marilyndenisctv 
I grew up on Velveeta and Cheese Whiz.
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TV chef Roger Mooking teaches Marilyn to cook a Cambodian dish with no heat.
Coconut Juice
Combine all ingredients in a clean bowl and rest on the counter for 10 minutes. Strain through fine and set aside for service.
Passion Fruit Cure
Garnish
Cambodian Tilapia Ceviche
Recipes copyright Roger Mooking 2011
Coconut Juice
- 1/3 C Coconut Milk
- 1⁄4 Tsp Shrimp Paste
- 2 Lime Leafs smashed
- 2 Tbsp Water
- Salt to taste
Combine all ingredients in a clean bowl and rest on the counter for 10 minutes. Strain through fine and set aside for service.
Lok Lak Pepper Sauce
- 1⁄2 Tbsp Black Pepper Cracked
- 1⁄2 Tsp Rice Wine Vinegar
- 1⁄2 Tsp Fish Sauce
Combine all ingredients in a bowl and set aside for service.
Passion Fruit Cure
- 1 Tilapia Filet (very fresh)
- 1 Passion Fruit
- 1 Lime juice
- 1 Garlic pureed
- 2 Tsp Cilantro stems finely chopped
Cut tilapia in half lengthwise then across the grain in 1⁄2” thick slices. Lay the pieces of fish on a plate with a rim. Set aside in fridge.
In a stainless steel bowl combine all the rest of the ingredients and pour over the top of the tilapia pieces. Allow to sit in the juice for 7 minutes. Remove, fish only, from the sauce.
Garnish
- Picked Cilantro leaf
- Fresh Ginger very finely sliced
- Maldon Sea Salt – large flakes
- Sesame Oil drizzle