Fish Amok

April 27, 2017

Fish amok is the national dish of Cambodia and once you taste it you'll know why. It is deliciously creamy yet surprisingly light, and quite mild when compared to neighboring Thai or Vietnamese curries. "Amok" refers to the process of steam cooking a curry in banana leaves, or in this case the delicious placed inside.

Bar Fish or Whitefish | 100 g or 3.5 oz. or chicken, cut into long thin strips
Ngor Leaves | thinly sliced into long strips (replace with Bok Choy or Spinach leaves)
Coconut Cream | ½ C
*Chili Powder | 1 TB (Replace with 1 TB fresh deseeded chili pounded into paste)
Turmeric Powder | 1 TB
Galangal | 1 small piece, minced (looks like ginger but not as potent)
Lemongrass | 1 stick (or less), chopped very small
Garlic | 1 clove, minced
Fish Sauce | 1 tsp (replace with oyster sauce for a less fishy taste)
Oil | 1 TB
Shrimp Paste | ½ tsp
Shallot | 1, minced
Water | ¼ C
Salt | ½ tsp (can be omitted- shrimp paste and fish sauce are very salty)
Sugar | 1 tsp
Kaffir Lime Leaf | 1, cut into thin strips (can use regular lime leaf but it will be more potent)
Egg | 1
Vegetable Stock Powder | ½ tsp (can replace for ½ chicken bouillon for chicken amok)
Jasmine or Fragrant White Rice | 1 C, cooked (1/4 C dry per serving)

Directions 1. In a rice cooker or over stovetop begin to prepare rice ( ¼ C dry) 2. While rice is cooking make Amok paste 3. Slice and chop the lemongrass, galangal, kaffir lime leaf, garlic, and shallot...
See the full directions on my site

Nutritions

Calories
0.0

Sodium
0.0mg
0% DV

Fat
0.0g
0% DV

Protein
0.0g
0% DV

Carbs
0.0g
0% DV

Fiber
0.0g
0% DV