lomiloml
Culinary Explorer
I recently made Cambodian Fish Amok, and it was a delicious experience! This traditional dish is a fragrant, creamy curry made with fresh fish, coconut milk, and a blend of aromatic herbs and spices. Amok is typically steamed in banana leaves, but it can also be served in bowls for an easier version. The creamy texture and complex flavors make this dish an absolute treat for the senses. Here’s how you can make your own Fish Amok at home:
Ingredients:
- For the Amok Paste:
- 2-3 dried red chilies (adjust for spice level)
- 1 stalk lemongrass, finely chopped
- 3-4 kaffir lime leaves (or 1 tablespoon lime zest)
- 2 garlic cloves
- 1-inch piece of ginger, peeled and chopped
- 1 small shallot, chopped
- 1 teaspoon turmeric powder
- 1 tablespoon shrimp paste (optional, or substitute with fish sauce)
- 1 teaspoon palm sugar (or brown sugar)
- For the Fish Amok:
- 1 lb (450g) white fish fillets (such as tilapia or snapper), cut into chunks
- 1 cup coconut milk
- 1/2 cup fish stock (or water)
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1/2 cup fresh basil or cilantro leaves, chopped
- Banana leaves or small ramekins (for steaming or serving)
- Fresh red chili, sliced (for garnish)
- Jasmine rice (for serving)
Instructions:
1. Make the Amok Paste:
- Start by preparing the amok paste. If using dried red chilies, soak them in hot water for a few minutes to soften.
- In a food processor or mortar and pestle, blend the soaked chilies (if using), lemongrass, kaffir lime leaves, garlic, ginger, shallot, turmeric, shrimp paste, palm sugar, and a pinch of salt. Process until you have a smooth paste. You can add a little bit of water to help the paste come together if necessary.
2. Prepare the Fish:
- In a bowl, combine the fish chunks with 2 tablespoons of the amok paste. Toss well to coat the fish with the spices. Let it marinate for about 10-15 minutes.
3. Make the Amok Sauce:
- In a pan, heat the coconut milk over medium heat. Stir in the remaining amok paste and simmer for 5 minutes to allow the flavors to blend.
- Add the fish stock, fish sauce, and lime juice. Bring to a gentle simmer, stirring occasionally.
4. Combine the Fish:
- Add the marinated fish to the coconut milk sauce. Gently stir to combine and let the fish cook in the sauce for about 5-7 minutes, or until the fish is cooked through and tender.
- Taste the sauce and adjust the seasoning with more fish sauce, lime juice, or sugar if needed.
5. Steam the Amok (Optional):
- For an authentic presentation, you can steam the fish amok in banana leaves. If you have banana leaves, cut them into squares, then fold the edges to create small bowls. Spoon the fish and sauce mixture into the banana leaf bowls and steam for about 10-15 minutes until the fish is cooked through.
- If you don’t have banana leaves, simply serve the dish in small ramekins and steam them over a pot of simmering water.
6. Serve:
- Serve your Fish Amok hot, garnished with fresh herbs, a few slices of red chili, and a side of jasmine rice.
Conclusion
Cambodian Fish Amok is a creamy, aromatic dish that’s both comforting and full of vibrant flavors. The combination of coconut milk, fresh herbs, and tender fish creates a delicious balance that’s hard to beat. Whether you’re looking to impress guests or just treat yourself to something special, Fish Amok is a wonderful dish to try. Enjoy the unique flavors of Cambodia in your own kitchen!
