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.
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
� 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.