Cambodian Fish Amok

Cambodian Fish Amok

The Fish Amok is the national dish of Cambodia, and is traditionally referred to as “Khmer” food. Traditionally, the dish is cooked by steaming the fish in banana leaf cups for 15 minutes, along with the other ingredients.

PROCEDURE:

Using a mortar and pestle, pound the garlic, shallots, Kaffir lime leaves, galangal and the lemongrass until a paste is formed. Add the remaining ingredients for the curry paste and blend well until everything is mixed together into a smooth paste.

Slice the fish into small pieces and set aside. In a pan, heat the oil and cook the curry paste for a minute or so. Then, add the coconut milk, shrimp paste, sugar and salt to taste, making sure you blend them together by whisking ever so often. Once the liquid has cooked, lower the heat and allow it to simmer for  another minute. Add the fish as well as the spinach leaves, cooking it for a maximum of four minutes or until the fish is thoroughly cooked.

Mix the egg with fish sauce and take two tablespoons of the sauce from the pan you had cooked the fish with. Mix it well and pour it into the cooked fish, making something that looks like an omelette. Serve the fish in a small bowl with some coconut cream and top it off with some Kaffir lime leaves.

FOR THE CURRY PASTE:

  • 2 tsp chilli paste
  • 1 tsp brown sugar
  • 3 garlic cloves, chopped
  • 1 shallot, chopped
  • 2 pcs Kaffir lime leaves, chopped
  • 3 lemongrass stalks, chopped
  • 1 small piece of galangal, thinly sliced
  • 1 tsp of turmeric powder
  • Salt to season

 

FOR THE FISH:

  • 350 grams or 12 ounces skinless white fish (mahi mahi, halibut)
  • 1 cup coconut milk
  • 1/2 tsp shrimp paste
  • 1 tbsp fish sauce
  • 1 tbsp oil
  • 1 tbsp white sugar
  • 1 cup spinach leaves
  • 1 egg
  • Salt to taste

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