Cambodian Fish Amok
Serves: people
Ingredients
For the Fish Amok
- 500 g White fish fillets thinly sliced
- 3 tbsp Kroeung curry paste
- 2 Dried red chilli soaked, deseeded and drained, OR 1 tsp Red chilli paste
- 1 tbsp Fish sauce
- 1 tsp Shrimp paste
- 2 tsp Palm sugar
- 120 ml Coconut milk
- 2 Medium Egg beaten
- Sea salt 1 pinch
- 60 g Chinese leaf shredded
For the Garnish
- 1 tbsp Coconut milk
- 1 tsp Kaffir lime leaves OR 3 Kaffir lime leaf, finely sliced
- 1 Red chilli finely sliced, OR ½ Red pepper, finely sliced
Method
- Place the white fish fillets, kroeung curry paste, chilli, fish sauce, shrimp paste, palm sugar, coconut milk, eggs, sea salt and Chinese leaf into a bowl.
- Mix gently for a chunky texture, or stir vigorously for a smoother, more traditional texture.
- Fry a small spoonful of the mixture and taste. Adjust the seasoning if required with additional fish sauce, palm sugar or sea salt.
- Line the base of 2 ramekins or banana leaf baskets with a little shredded Chinese leaf.
- Divide the fish mixture between the ramekins, filling almost to the top.
- Smooth the surface and drizzle over 1 tsp coconut milk per ramekin.
- Sprinkle with a little kaffir lime zest or sliced kaffir lime leaf.
- Steam for 20–30 minutes until cooked through, firm to the touch and still moist.
- Add the remaining coconut milk during the final few minutes of cooking.
- Garnish with the remaining kaffir lime and finely sliced red chilli.
- Serve immediately with sticky rice.