Fish Amok
Learn to cook Cambodia's famous fish curry!
Ingredients
- 5 cloves Garlic
- 3 stalks Lemongrass
- 1½ inches Turmeric
- 1½ inches Galangal
- 1 Chilli
- 2 Sweet chilli peppers
- 2 tsp Brown sugar
- 3 tbsp Fish sauce
- ½ tsp Salt
- 1 tsp MSG
- ¼ cup Lime tree leaf
- 1¾ cup Coconut milk Creamy
- 1 lb Snapper fillet
- 1/3 cup Water
Instructions
- Soak sweet chillies for 30 minutes if using dry ones. Then, slice thinly and set aside.2 Sweet chilli peppers
- Slice lemongrass, galangal, turmeric, hot chili pepper, and lime tree leaves and place inside a blender (leave a little lime tree leaf and chili peppers for garnishing the amok at the end). Add the sliced sweet chilies, salt, and water to the blender.5 cloves Garlic, 3 stalks Lemongrass, 1½ inches Turmeric, 1½ inches Galangal, 1 Chilli, ½ tsp Salt, ¼ cup Lime tree leaf, 1/3 cup Water
- Blend the kreung until it reaches a paste-like consistency.
- Transfer the kreung paste to a large bowl and set aside.
- Cut the fish fillets into roughly 1-inch squares.1 lb Snapper fillet
- Add the sliced fish to the kreung paste mix.
- Add brown sugar, fish sauce, and MSG to the fish and kreung paste mix.2 tsp Brown sugar, 1 tsp MSG, 3 tbsp Fish sauce
- Add the coconut milk to the bowl with the kreung and fish and mix everything together. Leave about 1 tablespoon of coconut milk for garnishing the amok later.1¾ cup Coconut milk
- Transfer the mix into a ceramic bowl, place the bowl into a steamer, and steam the amok for 40 minutes. You do not need to stir it.
- Garnish the amok by sprinkling the leftover coconut milk, chilies, and shredded lime tree leaves.
Tried this recipe?Let us know how it was!