COPPER🇰🇭 Cambodia
Fish amok recipe
A fragrant Cambodian fish curry steamed in banana leaves.
Ingredients
- 600 g white fish fillets
- 400 ml coconut milk
- 4 unit banana leaves
- 2 unit lemongrass
- 4 unit kaffir lime leaves
- 3 tbsp red curry paste
- 2 tbsp fish sauce
- 1 tsp sugar
- 20 g basil leaves
How to make Fish amok
- Chop 500 g of white fish fillets into smaller pieces and measure out 400 ml of coconut milk and 2 tablespoons of red curry paste.
- In a blender, combine the fish pieces, coconut milk, and red curry paste. Blend everything until smooth and creamy, about 1-2 minutes.
- Finely chop 2 stalks of lemongrass and 4 kaffir lime leaves, then add them to the blended fish mixture. Stir well to combine.
- Stir in 1 tablespoon of fish sauce and 1 teaspoon of sugar until thoroughly mixed, creating a well-balanced flavor.
- Cut 6 squares of banana leaves, each around 20 cm, and lay them on a flat surface to prepare for wrapping.
- Place a generous portion of the fish mixture in the center of each banana leaf square, about 1/4 of the mixture per parcel.
- Fold the banana leaves over the fish mixture to create parcels and secure each with kitchen twine to prevent leakage during cooking.
- Place the parcels in a steamer and steam for 30 minutes over medium heat, until cooked through and fragrant.
- Carefully remove the parcels from the steamer and let them rest for a few minutes before serving.
- Serve hot on a plate, garnished with fresh basil leaves scattered on top.
What is Fish amok?
Fish amok is a traditional dish from Cambodia. It takes about 60 minutes to prepare, is considered medium to make at home, and uses 9 ingredients.
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