Fish Amok
A version of traditional Cambodian Fish Amok you can make with easy to find ingredients
- Prep Time: 30
- Cook Time: 20
- Total Time: 50 minutes
- Yield: 2 1x
- Cuisine: Cambodian
Ingredients
Scale
Lemongrass Paste*
- ¼ teaspoon lime peel
- ¼ teaspoon ginger, julienned
- 6 thin stalks lemongrass, white part only
- 1 clove garlic
- 1 shallot
- 1 small fresh or dried Thai red chili
- ¼ teaspoon fresh turmeric or a pinch of dried turmeric
Fish Amok
- 2 organic egg yolks
- 1 heaping tablespoon lemongrass paste that you just made or use the link for store bought
- 1/2 teaspoon lime peel, coarsely chopped
- 3 teaspoons fish sauce
- 1/8 teaspoon shrimp paste (optional)
- 2 teaspoon palm or coconut sugar
- 2 tablespoon chili paste (I used red curry paste)
- 2/3 cup coconut milk
- ½ lb white fish, cod, tilapia, halibut, cut into chunks
- 2 tablespoons coconut cream, for garnish (optional)
Instructions
Lemongrass Paste*
- In mortar and pestle, pound lime peel and ginger into a paste.
- Add lemongrass and continue to pound into a paste.
- Add turmeric, garlic, shallots chili and pound until you get a smooth paste.
Fish Amok
- In a bowl, mix together all the ingredients except fish and coconut cream.
- Add fish and marinate 5 minutes. Set up a steamer on the stove.
- Fill two 2 cup pyrex bowl or 2 clay bowls with the mixture.
- Put cups in a steamer and cook for 20 minutes until the custard is set.
- Garnish with coconut cream and red pepper or chili.
Notes
Instead of making the lemon grass paste you can purchase it. The taste isn’t as fresh but it’s super easy. Here is a link to get it.
Find it online: https://eatwellenjoylife.com/fish-amok/