Fish Amok
29 July, 2024
Back to the Recipe Page
Fish amok
Fish Amok is a traditional Cambodian dish renowned for its rich, aromatic flavors and creamy texture. This delicacy features fresh fish fillets marinated in a fragrant paste made from lemongrass, kaffir lime leaves, garlic, shallots, and galangal, mixed with coconut milk and eggs to create a custard-like consistency. The mixture is steamed in banana leaf cups, which impart a subtle earthy aroma, and is often garnished with julienned kaffir lime leaves and red chili strips. Fish Amok is celebrated for its balance of spicy, sweet, and savory notes, and is typically served with steamed rice, making it a quintessential representation of Cambodian cuisine.
Ingredients
For the Fish:
- 500 g 1 lb white fish fillets (such as snapper or cod), cut into bite-sized pieces
- 1 cup coconut milk
- 2 large eggs beaten
- 2-3 banana leaves or use foil or ramekins if unavailable
- 1-2 red chilies sliced (for garnish)
- Fresh basil leaves for garnish
- 1 tsp sugar
- 1 tsp fish sauce
- 1/2 tsp salt
For the Amok Curry Paste:
- 1 stalk lemongrass finely chopped (only the white part)
- 3 cloves garlic
- 2-3 shallots
- 2-3 kaffir lime leaves finely chopped
- 2-3 dried red chilies soaked in warm water
- 1 tsp galangal grated (or ginger if galangal is unavailable)
- 1 tsp turmeric powder
- 1 tsp shrimp paste optional
- 1 tbsp fish sauce
Instructions
Preparing the Curry Paste:
- Blend the Ingredients: In a food processor or mortar and pestle, combine lemongrass, garlic, shallots, kaffir lime leaves, dried red chilies, galangal, turmeric powder, and shrimp paste. Grind into a smooth paste.
Preparing the Fish Amok:
- Mix Curry Paste and Coconut Milk: In a large bowl, mix the curry paste with the coconut milk until well combined.
- Add Fish: Add the fish pieces to the mixture, ensuring they are well coated. Let it marinate for at least 15-20 minutes.
- Prepare the Banana Leaves: If using banana leaves, soften them by briefly passing them over an open flame or dipping them in hot water. This makes them pliable and easier to fold. Cut the leaves into square or rectangular pieces large enough to hold the fish mixture.
- Create Banana Leaf Bowls: Shape the banana leaves into bowls by folding the edges and securing them with toothpicks. Alternatively, use small ramekins or aluminum foil cups.
- Combine the Ingredients: Add the beaten eggs to the fish and curry mixture, stirring gently to combine. Season with sugar, fish sauce, and salt.
- Fill the Banana Leaf Bowls: Spoon the fish mixture into the banana leaf bowls, filling them about three-quarters full.
- Steam the Fish Amok: Place the filled banana leaf bowls in a steamer. Steam over medium heat for about 20-25 minutes, or until the fish is cooked through and the mixture has set.
- Garnish and Serve: Remove the fish amok from the steamer. Garnish with sliced red chilies and fresh basil leaves before serving.
Tips
- Banana Leaves Substitute: If banana leaves are not available, you can use aluminum foil or ramekins for steaming.
- Fish Variations: You can also use other types of fish or even chicken as an alternative.
- Adjust Spiciness: The number of chilies can be adjusted to make the dish more or less spicy according to your preference.
Category: Uncategorized