How to Make Fish Amok

How to Make Fish Amok.
Fish amok is among the most widely known Cambodian meals, however you'll discover comparable dishes in surrounding nations. Fish amok is a fish mousse with fresh coconut milk and kroeung, a kind of Khmer curry paste made from lemongrass, turmeric root, garlic, shallots, galangal and fingerroot, or Chinese ginger.
The addition of slok ngor, a regional natural herb that imparts a discreetly bitter taste, separates the Cambodian variation from the pack. At upscale dining establishments fish amok is steamed in a banana leaf, while more regional locations serve a boiled variation that is more like a slushy fish curry than a mousse.

Ingredients:
Serves 2-3 with a side
350g company white fish fillets such as pollock
sea salt and black pepper
1 handful of coriander/Thai basil/basil or mint, approximately sliced
2 tsp ghee or coconut oil
400ml full-fat coconut milk
Yellow kroeung paste.
40g lemongrass, around 4 sticks - get rid of external leaves and about slice
1/2 tsp galangal, sliced - or make use of 3/4 tsp fresh ginger, sliced skin on if natural.
1 tsp fresh turmeric, peeled - or make use of 1/2 tsp dried turmeric
2 cloves garlic
3 shallots or 1 medium onion, about sliced
1/2 tbs fish sauce (we such as Red Boat) - or utilize tamari
1/4 tsp palm sugar, coconut sugar or maple syrup
2 kaffir lime leaves - or make use of 1tsp juice and 1/2 tsp passion from an unwaxed lime
Optional: chilli flakes or fresh chilli to taste
Optional with: steamed broccoli florets, cauli rice or sauteed bok choy
Directions:
Blend the yellow kroeung paste together up until smooth - you may have to pulse a couple of times very first depending upon its strength of your mixer.
Dice the fish into huge cubes about 2cm x 2cm and sprinkle over a little salt and pepper.
Heat the coconut oil or ghee in a medium pan, and the kroeung prepare and paste on a medium heat for 30 seconds, stirring frequently to stop all-time low from capturing.
Add the coconut milk and give a medium simmer for 10 minutes.
Add the fish cubes to the sauce and carefully poach for about 4 minutes with cover on, up until prepared through.
Sprinkle all-time low of 2 bowls with the majority of the natural herbs and afterwards carefully ladle over the Fish Amok. Garnish with the staying natural herbs and serve.