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Authentic Cambodian Fish Amok Recipe
This Amok powder recipe is an easy and delicious way to enjoy authentic Cambodian cuisine at home!
Enjoy the sensation of making your own Cambodian fish curry paste. Honestly, it is worth it and will add so much to your authentic Cambodian recipes. And then add wonderful ingredients, most from the supermarket or Chinese grocer, to make Cambodian fish amok, the national dish of Cambodia.
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| Servings | Prep Time |
| 4people | 45minutes |
| Cook Time |
| 15 minutes |
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Ingredients
Curry Paste
- 1stem lemongrassouter layer removed, bottom 3 inches finely sliced
- 1piece galangalabout 1 inch (2.5cm), sliced
- 4 kaffir lime leavessliced, middle stem removed
- 2 red chilies, long Asian stylesliced, deseeded
- 4cloves garlicsliced
- 3 shallotssliced
- 3tbsp turmeric, freshor 2 tbsp turmeric powder
- 2tsp shrimp paste
Fish Amok
- 2tbsp coconut oilor olive oil
- 1 1/2cups coconut cream
- 1lb fish portionsthinly sliced
- 1cup chicken stock
- 2 eggslightly beaten
- 1tbsp fish sauce
- 1/2lb spinachleaves only, or silver beat leaves, thinly sliced
- 1/2tbsp palm sugarsubstitute with brown sugar
- salt, ground sea
- black pepper, ground
Garnish
- 1 bell pepper (capsicum), redribs and seeds removed, julienned
- 2 kaffir lime leavessliced, middle stem removed
Instructions
- Place the sliced lemongrass, galangal, kaffir lime leaves, red chilies, garlic and shallots and pound them until well combined. Then add turmeric and shrimp paste and pound again until smooth.
- Heat the oil in a pan or wok over low heat. Add the curry paste and stir until fragrant. Add half the coconut cream and stir to incorporate the paste. Simmer until the coconut cream starts to separate. Add the fish and cook for 1 minute after the coconut cream re-boils. Then add the remaining coconut cream and chicken stock.
- Cook on a low heat until the fish is cooked. Meanwhile combine the eggs and fish sauce. Add the egg mixture to the fish curry along with the spinach, palm sugar and a good grind of salt and pepper. Cook for a further 1 minute. Remove from the heat.
- Serve with steamed rice and garnish with the red bell pepper and kaffir lime leaves.
Recipe Notes
https://compassandfork.com/recipe/this-cambodian-fish-amok-will-make-you-cook/
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https://compassandfork.com/recipe/this-cambodian-fish-amok-will-make-you-cook/ |