Cambodian Fish Amok
Cambodia's national dish: a fragrant coconut fish curry steamed in banana leaves, perfumed with kroeung paste and kaffir lime.
Ingredients
- 1 lb white fish fillets (cod, tilapia)
- 1 can coconut cream
- Kroeung paste: 4 stalks lemongrass, 4 kaffir lime leaves, 4 garlic cloves, 2 shallots, 1 inch turmeric, 1 inch galangal
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 egg
- Banana leaves (or use ramekins)
Instructions
-
1
Blend all kroeung paste ingredients into a smooth paste.
-
2
In a bowl, mix kroeung with coconut cream, fish sauce, sugar, and beaten egg.
-
3
Cut fish into chunks and fold into the mixture.
-
4
Spoon into banana leaf cups (or ramekins). Cover with foil.
-
5
Steam for 20-25 minutes until set and the fish is cooked. Serve with rice.
