Cambodian Fish Amok Food

CAMBODIAN FISH AMOK

Cambodian Fish Amok image

Amok is often thought of these days as the Khmer national dish. It's particularly popular with tourists in Cambodia, though for most Cambodians its reserved for particularly special occasions. It definitely makes for a delicious combination of some of the best Cambodian ingredients. Here is my take on this dish. The 'kreung' curry paste I use for this needs to be particularly smooth so I recommend using a blender

Provided by Veasna

Categories Cambodian

Time 50m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

250 g fish
2 sheets banana leaves
3 sticks lemongrass
100 g galangal
100 g turmeric
1 red onion
2 kaffir lime leaves
3 garlic cloves
2 eggs
100 g peanuts
250 g coconut cream
3 star anise
1 teaspoon salt

Steps:

Make a banana leaf basket.
Chop lemongrass, turmeric, and galangal.
Add to chopped red chilli and red onion garlic & kaffir lime.
Add peanuts and coconut cream.
Mix in blender until very smooth.
Chop 'noni' leaf and fish.
Heat pan, add oil and then kreung.
Add star anise to pan.
Season with salt & add a spoonful of coconut milk.
Add the fish.
Stir and let simmer.
Beat egg and add to pan.
Add 'noni' leaf.
Add mixture to banana leaf bowl.
Cover with more beaten egg.
Steam for around 10 minutes.

Nutrition Facts : Calories 1005.2, Fat 54.6, SaturatedFat 25.9, Cholesterol 186, Sodium 1309.7, Carbohydrate 114, Fiber 16.1, Sugar 70.5, Protein 25.4

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Prepare the yellow kroeung as per the recipe on the link above, and add the red chilli and pound well into the mixture. If you don’t have a mortar and pestle you can blend it all in a food processor.
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