Description
A version of traditional Cambodian Fish Amok you can make with easy to find ingredients
Ingredients
Scale
Lemongrass Paste
- ¼ teaspoon kaffir lime peel
- ¼ teaspoon galangal, julienned
- 40 grams lemongrass, white part only, about 6 thin stalks
- 1 clove garlic
- 1 shallots
- 1 small red chili
- ¼ teaspoon fresh turmeric
Fish Amok
- 2 organic egg yolks
- 1 heaping tablespoon lemongrass paste
- 1/2 teaspoon (kaffir) 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 galangal 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 or 2 banana cups with the mixture.
- Put in a steamer and cook for 20 minutes until the custard is set.
- Garnish with coconut cream and red pepper or chili.
- Prep Time: 30
- Cook Time: 20
- Cuisine: Cambodian