Cambodian Fish Amok

Name: Cambodian Fish Amok
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 lemongrass stalks, outer layer removed; Thumb size piece of ginger, finely chopped; 4 garlic cloves, finely choppped; 1 tbsp brown sugar; 1 tsp salt; 1 green chilli; 1 tbsp fish sauce; 4 fillets of white fish; 1 x 15oz coconut milk; 2 handfuls spinach; 1 lime; 1 egg; 1 TBSP fish sauce; 1 handful of coriander, choppedI

by Matte Black Bowls

4 People

35 min

I discovered fish amok a few years ago when I visited Cambodia on my travels around South East Asia. The intense and fresh flavour was unlike any curry I had tried before. I struggled to find recipes of it when I returned home, but below is my (cheats) interpretation. Traditionally, it is cooked by being baked in a banana leaf however this recipe is just on the stove top. Any white fish works (e.g. cod), it tends well to Cheaper cuts since all the flavour comes from the spice paste itself. This is a very special recipe to me, so I hope you also enjoy it.

If you like Thai green curry or fragrant dishes like a Laksa, then this is definitely one for you to try!

Cambodian Fish Amok

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Recipe details

Yield 4 People
Time spent: Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min

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Ingredients

Paste

2 lemongrass stalks, outer layer removed
Thumb size piece of ginger, finely chopped
4 garlic cloves, finely choppped
1 tbsp brown sugar
1 tsp salt
1 green chilli
1 tbsp fish sauce

Curry

4 fillets of white fish
1 x 15oz coconut milk
2 handfuls spinach
1 lime
1 egg
1 TBSP fish sauce
1 handful of coriander, choppedI

Instructions

First prepare the paste. Place all the ingredients apart from the fish sauce in a pestle and mortar and pound together until the juices are released and it forms a paste. It will take about 3-5 minutes. You can also do this with a blender, however pounding the ingredients releases the flavour better. Add the fish sauce and mix together with a spoon.
Heat a tablespoon of neutral oil in a high sided pan. Add the paste and heat until it sizzles and fragrances are released. Next add the coconut milk and mix the paste through. Add the fish fillets and cook for 4 minutes until cooked through but still tender. Stir through the spinach and half the coriander until it wilts.
Take the pan off the heat. In a separate Bowl, mix together the egg and fish sauce well. Add to the curry and mix together,. Squeeze the lime in and mix once more.
Serve alongside rice - coconut rice works well. Add the rest of the coriander over each portion, and an extra slice of lime if preferred.

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Cambodian Fish Amok

Cambodian Fish Amok

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Cambodian Fish Amok

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