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59 4th Ave
New York, NY, 10003


Saffron 59 Catering is New York City's premier caterer and event planner specializing in Southeast Asian cuisine. For over 11 years, Saffron 59 has successfully orchestrated memorable affairs with attention to every detail.


Classic Fish Recipes From Cambodia and Myanmar

Irene Khin Wong

I would like to share two simple classic fish dishes from Cambodia and Myanmar. It is an all-time favorite of mine and created for my previous restaurant Road to Mandalay.  You can substitute the white fish (the firmer, the better) with large shrimp or any seafood you have on hand.

Si Byan (Burmese Fish) in 15 minutes
Makes: 4 servings

2 lbs cod fillet or halibut, sea bass, etc - into 1-inch chunks
1-inch chunk ginger
2 tsp turmeric powder
¼ cup of vegetable oil
3 med. tomatoes, small chunks
3 med. onions, minced
5 cloves of garlic, minced
1 1/2 inch of ginger, minced
2 tbsp sweet paprika 1 tsp hot paprika or 2 fresh chili peppers
 1 1/2 tbsp fish sauce
¼ cup of vegetable or fish stock
½ cup cilantro leaves (reserve some for garnish)

1. In a mixing bowl, marinade the fish with salt, pepper and turmeric for five minutes.
2. In a frying pan, heat the oil and mix in the onion till lightly brown and add in ginger, chili (if not using paprika) and garlic till fragrant.  Add in the paprika then immediately the fish and let it seared then stir in tomatoes, liquid stock and cook for five minutes.
3. Lower the heat and add fish sauce, coriander and simmer for another
2 minutes.  Garnish with cilantro leaves and serve hot with steamed jasmine rice.

Amok Fish Steamed in Coconut Shell

Cambodian Fish Amok 
Makes: 4 servings

1lb White Fish Fillets, e.g. (Catfish, Cod, Haddock, Sole, etc)
1 Garlic Clove, chopped
1 Red Onion, chopped

2-inches fresh Root Galangal
2 tbsp chopped fresh or frozen Lemon Grass  
½ teaspoon Ground Turmeric
1 teaspoon Paprika
2 tbsp Fish Sauce
1 tbsp Sugar
½ teaspoon salt
1 Can of Coconut Milk

1. Place the garlic, onion, galangal, lemon grass, turmeric, paprika, fish sauce and sugar in a blender or food processor and process until well blended.
2. Add the coconut milk and process again until thoroughly mixed.
3. Transfer the coconut mixture to a medium saucepan and bring to simmering point, stirring.  Continue to cook gently for about 10 minutes until thickened.
4. Place the fish in a bowl, season with a little salt then pour over half the hot coconut sauce and mix well.  Set the remaining sauce aside.  Steam until firm.
5. 5 minutes before the end of the cooking time, gently reheat the remaining sauce, pour over fish mixture and serve over rice.