Cambodian Fish Amok
"As you would expect with such a large coastline, seafood is very popular and Cambodian fish amok is the most popular of all seafood dishes. Serve Cambodian Fish Amok in the traditional way with steamed rice. Enjoy the sensation of making your own curry paste. Honestly it is worth it. And then add wonderful ingredients, most from the supermarket or Chinese grocer, to make Cambodian fish amok, the national dish of Cambodia. And if you ever have the chance of going to Cambodia, jump on it."
Serves4 People
Preparation Time45 min
Cooking Time15 min
Ingredients
- 1 lemongrass, outer layer removed, bottom 3 inches finely sliced
- 1 galangal about 1 inch (2.5cm), sliced
- 4 kaffir lime, leaves sliced, middle stem removed
- 2 red chilies, long Asian style sliced, deseeded
- 4 clove garlic sliced
- 3 shallots, sliced
- 3 tablespoon turmeric, fresh or 2 tbsp turmeric powder
- 2 teaspoon shrimp paste
- 2 tablespoon coconut oil or olive oil
- 1 cup coconut cream
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Place the sliced lemongrass, galangal, kaffir lime leaves, red chilies, garlic and shallots and pound them until well combined. Then add turmeric and shrimp paste and pound again until smooth.
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Heat the oil in a pan or wok over low heat. Add the curry paste and stir until fragrant. Add half the coconut cream and stir to incorporate the paste. Simmer until the coconut cream starts to separate. Add the fish and cook for 1 minute after the coconut cream re-boils. Then add the remaining coconut cream and chicken stock.
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Cook on a low heat until the fish is cooked. Meanwhile combine the eggs and fish sauce. Add the egg mixture to the fish curry along with the spinach, palm sugar and a good grind of salt and pepper. Cook for a further 1 minute. Remove from the heat.
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Serve with steamed rice and garnish with the red bell pepper and kaffir lime leaves.