Fish Amok
 
 
Cambodian Fish Curry
Ingredients
  • 3 cloves garlic, finely chopped
  • 1 shallot, finely chopped
  • 3 lemongrass stalks (only the inner, tender part)
  • 2 kaffir lime leaves
  • Small piece galangal, finely chopped
  • 1 teaspoon each of: turmeric, salt, chilli paste, brown sugar
  • Ingredients for Amok
  • ½ kg white, firm fish cut in large chunks
  • ½ red pepper, julienned
  • 1 cup shredded spinach leaves
  • ½ teaspoon shrimp or anchovy paste
  • 1 egg, beaten
  • 1 cup coconut milk
  • 1 tablespoon fish sauce
  • 1 teaspoon brown sugar
  • Pinch of salt
  • 1 tablespoon vegetable oil, for cooking
  • 1 tablespoon coconut cream
Instructions
  1. To make the curry paste: Traditionally, all ingredients are pound together in a mortar and pestle and although this requires time and elbow grease it really intensifies the flavours and texture. Alternatively, you can always use a food processor for a super-quick recipe.
  2. Heat up the vegetable oil in a frying pan and cook the curry paste for one minute on medium heat and then, whilst slowly whisking, add paste, coconut milk, fish sauce, sugar and salt.
  3. Once sauce is bubbling, add the spinach and stir.
  4. Add the fish, gently tossing to ensure all pieces are coated in the curry sauce. Simmer for just two minutes and turn off the stove.
  5. Add the egg and gently fold into the fish concoction. Rest for 2 minutes.
  6. Serve the fish curry in a bamboo leaf bowl, top with a dollop of coconut cream and julienned pepper, alongside a bowl of steamed rice.
Recipe by Tropicsgourmet at https://tropicsgourmet.com/sweet-sour-spicy-delectable-secrets-of-ancient-khmer-culture/