Fish Amok Recipes

AUTHENTIC CAMBODIAN FISH AMOK RECIPE

Authentic Cambodian Fish Amok Recipe image

This Amok powder recipe is an easy and delicious way to enjoy authentic Cambodian cuisine at home! Enjoy the sensation of making your own Cambodian fish curry paste. Honestly, it is worth it and will add so much to your authentic Cambodian recipes. And then add wonderful ingredients, most from the supermarket or Chinese grocer, to make Cambodian fish amok, the national dish of Cambodia.

Provided by Compass & Fork

Yield 4 people

Number Of Ingredients 20

Ingredients

1 stem lemongrass (outer layer removed, bottom 3 inches finely sliced)
1 piece galangal (about 1 inch (2.5cm), sliced)
4 kaffir lime leaf (sliced, middle stem removed)
2 red chili, long Asian style (sliced, deseeded)
4 cloves garlic (sliced)
3 shallot (sliced)
3 tbsp turmeric, fresh (or 2 tbsp turmeric powder)
2 tsp shrimp paste
2 tbsp coconut oil (or olive oil)
1 1/2 cups coconut cream
1 lb fish portions (thinly sliced)
1 cup chicken stock
2 egg (lightly beaten)
1 tbsp fish sauce
1/2 lb spinach (leaves only, or silver beat leaves, thinly sliced)
1/2 tbsp palm sugar (substitute with brown sugar)
salt, ground sea
black pepper, ground
1 bell pepper (capsicum), red (ribs and seeds removed, julienned)
2 kaffir lime leaf (sliced, middle stem removed)

Steps:

Place the sliced lemongrass, galangal, kaffir lime leaves, red chilies, garlic and shallots and pound them until well combined. Then add turmeric and shrimp paste and pound again until smooth.
Heat the oil in a pan or wok over low heat. Add the curry paste and stir until fragrant. Add half the coconut cream and stir to incorporate the paste. Simmer until the coconut cream starts to separate. Add the fish and cook for 1 minute after the coconut cream re-boils. Then add the remaining coconut cream and chicken stock.
Cook on a low heat until the fish is cooked. Meanwhile combine the eggs and fish sauce. Add the egg mixture to the fish curry along with the spinach, palm sugar and a good grind of salt and pepper. Cook for a further 1 minute. Remove from the heat.
Serve with steamed rice and garnish with the red bell pepper and kaffir lime leaves.

FISH AMOK

Fish Amok image

Make and share this Fish Amok recipe from Food.com.

Provided by Food.com

Categories Cambodian

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

5 kaffir lime leaves, ribs removed, thinly sliced
3 california dried red chilies, soaked in water until soft, drained, seeds discarded, chopped
3 slices galangal, peeled and chopped
3 garlic cloves, thinly sliced
3 slices lesser ginger, peeled and chopped (kacheay)
3 shallots, thinly sliced
2 stalks lemongrass, bottom parts only, thinly sliced
2 small piece fresh turmeric, peeled and sliced or 1 teaspoon ground turmeric
1/2 cup coconut milk, plus another 1/2 cup for garnish
1 tablespoon chili paste
1 tablespoon fish sauce
1 tablespoon sugar
1 teaspoon shrimp paste
1/2 teaspoon salt
1 egg, lightly beaten
1 lb boneless skinless meaty white fish, cut into 1/4-inch-thick slices
8 banana leaves
4 handfuls baby spinach leaves
4 fresh red chilies, cut lengthwise several times from the tip to 1/4 inch from the stem end
steamed white jasmine rice, for serving

Steps:

For the kreung paste:.
Pound together the lime leaves, red chiles, galangal, garlic, kacheay, shallots, lemongrass and turmeric, a few ingredients at a time, using a mortar and pestle until a fine paste forms.
For the fish amok:.
Mix together the kreung paste with the coconut milk, chili paste, fish sauce, sugar, shrimp paste, salt and egg in a large bowl. Add the fish and combine well with the kreung paste marinade. Set aside and allow the marinade to infuse the fish, about 15 minutes.
Set up a steamer. Make the banana leaf (konthoang) bowls by placing 2 banana leaves on top of each other and folding into little rectangular bowls with the tapered sides folded up and held together with bamboo toothpicks. Make 4 konthoangs total. Make a bed of spinach leaves in the bottom of each konthoang. Divide the marinated fish between the bowls, and place on top of the spinach beds. Spoon 2 tablespoons of coconut milk over each serving of fish and top off with a fresh red chile. Place the filled konthoangs (amoks) in the steamer and steam until the fish is cooked through, about 20 minutes. Enjoy with steamed white jasmine rice!
Cook's Note: Amok can also be made with boneless, skinless slices of chicken or peeled and deveined large shrimp.

Nutrition Facts : Calories 135.2, Fat 7.6, SaturatedFat 5.8, Cholesterol 46.5, Sodium 682.6, Carbohydrate 14.8, Fiber 1.4, Sugar 7.6, Protein 4.7

CAMBODIAN FISH AMOK

Cambodian Fish Amok image

Amok is often thought of these days as the Khmer national dish. It's particularly popular with tourists in Cambodia, though for most Cambodians its reserved for particularly special occasions. It definitely makes for a delicious combination of some of the best Cambodian ingredients. Here is my take on this dish. The 'kreung' curry paste I use for this needs to be particularly smooth so I recommend using a blender

Provided by Veasna

Categories Cambodian

Time 50m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

250 g fish
2 sheets banana leaves
3 sticks lemongrass
100 g galangal
100 g turmeric
1 red onion
2 kaffir lime leaves
3 garlic cloves
2 eggs
100 g peanuts
250 g coconut cream
3 star anise
1 teaspoon salt

Steps:

Make a banana leaf basket.
Chop lemongrass, turmeric, and galangal.
Add to chopped red chilli and red onion garlic & kaffir lime.
Add peanuts and coconut cream.
Mix in blender until very smooth.
Chop 'noni' leaf and fish.
Heat pan, add oil and then kreung.
Add star anise to pan.
Season with salt & add a spoonful of coconut milk.
Add the fish.
Stir and let simmer.
Beat egg and add to pan.
Add 'noni' leaf.
Add mixture to banana leaf bowl.
Cover with more beaten egg.
Steam for around 10 minutes.

Nutrition Facts : Calories 1005.2, Fat 54.6, SaturatedFat 25.9, Cholesterol 186, Sodium 1309.7, Carbohydrate 114, Fiber 16.1, Sugar 70.5, Protein 25.4

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