Set out a scale and the equipment for Samlor korko. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh white fish fillet, eggplant, green beans, pumpkin, spinach, lemongrass, ground turmeric, fish sauce, dry jasmine rice, kosher salt, olive oil. Samlor korko is cooked in Phnom Penh as its own plate, not as a copy of a restaurant menu. Simmer fish with eggplant, pumpkin, and a spoon of toasted rice until the broth turns cloudy and green. Amounts are for 4 from foods this library can count.
