Cambodian Fish Amok
🇰🇠Cambodia
Ingredients
- Banana leaves (optional, for bowls)
- 2 lemongrass stalks, white part only
- 1-inch piece fresh turmeric
- 2 pieces finger root, or 1 tbsp minced ginger
- 1 clove garlic
- 5 small dried red chilies, soaked in hot water and drained
- 16 oz firm white fish (cod), divided: 12 oz for blending, 4 oz sliced
- 14 oz coconut milk, divided (3 tbsp reserved for garnish)
- 2 eggs
- 2 tbsp fish sauce
- 2 tbsp sugar
- 5 kaffir lime leaves, thinly sliced, divided
- 9 Thai basil leaves
- 3 Thai red chilies, thinly sliced (for garnish)
Steps
- Prepare banana leaf bowls if using, securing edges with toothpicks; set aside.
- Trim lemongrass to the white part only. In a food processor, combine lemongrass, turmeric, finger root, garlic, and soaked chilies. Puree into a paste, adding a little water if needed.
- Pulse 12 oz of the fish in a food processor until broken down. Transfer to a bowl and mix with 3 tbsp of the curry paste, coconut milk, eggs, fish sauce, sugar, and half the kaffir lime leaves until well combined.
- Place 3 Thai basil leaves in each bowl. Divide half the fish mixture among the bowls, top with a slice of the reserved fish, then cover with the remaining mixture.
- Steam for 10 minutes. Uncover, top each with reserved coconut milk and the remaining kaffir lime leaves, then steam for another 10 minutes.
- Garnish with sliced red chilies and serve with steamed rice.
Notes
Curry paste can be made ahead. Banana leaf bowls are optional; individual heatproof bowls work as well.
Source: silkroadrecipes.com