Fish Amok (recipe)
| Fish Amok (recipe) | |
|---|---|
| Dish | Fish Amok |
| Recipe language | English |
| Adapted from | Chef Nak, NHUM: Recipes from a Cambodian Home Kitchen |
| Instructions | Recipe available |
| Yield | 4 to 6 servings |
| Preparation time | 25 minutes |
| Cooking time | 12 minutes |
| Subjects | Food & Foodways |
| Creator pages | Chef Nak |
Steamed fish curry built on kroeung, dried chilli paste, shrimp paste and coconut cream, portioned into banana leaf cups and steamed until set.
This page records one documented preparation of Fish Amok, summarised from a published recipe. (Chef Nak)
Ingredients
- 1 kg fish fillet, snakehead or another firm mild white fish
- 20 g kroeung (Cambodian lemongrass paste)
- 320 g coconut cream, fresh preferred or unsweetened canned
- 80 g dried red cubanelle pepper paste
- 10 g shrimp paste
- 30 g palm sugar
- 5 g salt
- 2 eggs
- 1 long red pepper, for garnish
- 3 kaffir lime leaves, for garnish
- Banana leaves and toothpicks, optional and traditional
Preparation
- Cube the fish and set aside a little coconut cream, curled pepper strips and shredded kaffir lime leaf for topping.
- Whisk the kroeung, pepper paste, shrimp paste, palm sugar, salt, eggs and coconut cream into a smooth curry base.
- Fold the fish through the base and let it rest so the seasoning absorbs.
- Fold banana leaves into cups, pinning them with toothpicks, and fill each about four-fifths full.
- Bring the steamer water to a boil, arrange the cups inside and steam covered for about 10 minutes.
- Add the reserved toppings and steam two minutes more.
- Serve warm with steamed jasmine rice.
Sources and reuse information
The ingredient list above is a plain factual listing of what the cited source calls for. The numbered method is a short original summary written for this wiki, not a copy of the source's instruction text. Follow the link for the full published recipe.