What exactly is this mysterious-sounding dish?
Fish Amok is the best traditional dish in Cambodia. It’s deliciously creamy and mild, with the base of the curry made with a red curry paste “Kroeung” and fish. Served in a folded-up banana leaf shaped like a bowl.
WHAT YOU WILL NEED!
INGREDIENTS
- Salmon
- Lemongrass paste
- Coconut Milk
- Coconut Cream
- Egg
- Salt
- Sugar
- Fish sauce
- Chicken soup base mix
1. FISH
One of the best fish options for this recipe’s fish type is salmon. Any fish would be suitable and still be tasty, though. Cut into two sections; the little portion that has more fat is finely chopped, while the large section is sliced but not too thin.
2. CURRY PASTE
The next important ingredient is lemongrass paste or red curry paste. Grind the following ingredients into a fine paste: lemongrass, galangal, kaffir lime leaf or zest, garlic, shallot, and turmeric.
If you use a blender, adding water will help the process go more smoothly.
MIXING
Combining all the ingredients: egg, lemongrass paste, fish sauce, salt, sugar, chicken soup base mix, coconut milk, and salmon. Mix well and transfer into banana leaf bowls and steam until it is completely cooked.
SERVING
Fish Amok served with steamed rice and vegetables of your preference and fresh chili peppers.…yummy!
Video
Fish Amok
Ingredients
Method
- Slice the lemongrass, kaffir lime leaves, and garlic.
- Galangal and turmeric should have the skins peeled before being cut into smaller chunks for blending.
- Remove the seeds from dried red bell pepper after softening in warm water.
- Put everything in a blender with some water, and blend until it reaches a fine paste. Transfer to a bowl, and set aside.
- Cut salmon into two portions; roughly chop the smaller portion that is fatter.Then slice the thick section, but not too thinly, and set them aside.
- In a mixing bowl, break one large egg, add 2-3 tablespoons of lemongrass paste (red curry) save the rest for other recipes, fish sauce, sugar, chicken soup base mix, salt, coconut milk, and mix well.
- Stir in the salmon sliced and chopped from both portions until well combined.
- Place the mixture into the banana leaf bowls and steam for 15 to 20 minutes.
- For serving, garnish with coconut cream, kaffir lime leaves that have been thinly sliced, and chili peppers. Serve with steamed rice.
- Enjoy!
