Cambodian Fish Amok
Cambodian Fish Amok
Fish amok is the national dish of Cambodia. It is very similar to many Thai yellow curries, but much milder in heat. This curry also uses eggs and spinach as ingredients, representing Cambodia’s French influence to the cuisine. I used walleye for the fish, but you can use any firm fleshed white fish.
Equipment
- immersion blender
Ingredients
Curry Paste
- 1 stalk lemongrass peeled and chopped
- 1” galangal sliced
- 4 lime leaves
- 2 Thai red chilies
- 4 garlic cloves
- 3 shallots chopped
- 2 tbsp ground turmeric
- 2 tsp shrimp paste
Fish Amok
- 2 tbsp coconut oil
- 1 1/2 cups coconut cream
- 1 lb tilapia, walleye, cod, snapper or any other firm fleshed white fish; sliced
- 1 cup chicken stock
- 2 large eggs beaten
- 1 tbsp fish sauce
- 1/2 lb baby spinach
- 1/2 tbsp palm sugar
- salt and pepper to taste
Garnish
- red bell pepper julienned
Instructions
- Add all the curry paste ingredients to a cup.
- Turn into a paste with an immersion blender. Alternatively, you can do this process with a mortar and pestle.
- Heat up the coconut oil over medium heat. Add in the curry paste and cook for 2 minutes.
- Pour in half of the coconut cream. Simmer for 2 minutes.
- Add in the fish. Simmer for 1 minute.
- Pour in the remaining coconut cream and chicken stock. Simmer for 5 minutes.
- Pour the beaten eggs, fish sauce, and palm sugar into the curry. Add in th spinach. Simmer for 1 minute until the spinach has wilted.
- Remove from the heat. Season with salt and pepper.
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