Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly. Our Cambodian fish amok recipe isn't a recipe for the watery fish amok style curry or sloppy fish amok you might have eaten in a Siem Reap tourist What is Cambodian Fish Amok – And What Is It Not. Cambodian cuisine must be Southeast Asia's most under-appreciated and most misunderstood. Amok curry at the Secret Garden on Otres Beach in southern Cambodia. (Photo: Jenny Adams.) Cambodia's most famous dish, however, is fish amok.
Inspired by 'Amok', a Cambodian fish curry, this tangy, aromatic dish combines turmeric, delicate haddock and aromatic lemongrass with creamy coconut. We've also seen Fish Amok baked like a souffle, using a whole egg to set the curry like a soft custard. Learn more about fish amok, the classic Cambodian delicacy that is as healthy as it is tasty. You can have Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly using 20 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly
- It’s of Yellow Kroeung Curry Paste.
- Prepare 1 of large onion.
- It’s 4 of garlic cloves.
- Prepare 4 of lemongrass stalks, rough ends removed.
- You need 2 of Kafir Lime leaves OR 1/2 teaspoon lime zest and 1 1/2 teaspoon lime juice.
- It’s 1 1/2 teaspoon of ground turmeric.
- Prepare 1 teaspoon of fresh ginger or galangel root (or more to taste).
- Prepare 2 teaspoon of fish sauce (nam pla).
- It’s 1 teaspoon of tamari (or tamari soy sauce).
- You need 1/2 teaspoon of maple syrup (instead of sugar).
- It’s 1 of fresh chilli or 1/2 teaspoon chilli flakes (optional – to taste).
- It’s of Curry.
- Prepare 1 (400 g) of tin of coconut milk.
- It’s 400 g of white fish, such as cod, haddock, pollock or sea bream (tofu/tempeh for the vegan option).
- It’s 1 of red pepper.
- Prepare 150 g of fresh spinach.
- Prepare 1 tablespoon of coconut oil.
- You need 1 handful of fresh coriander or basil.
- It’s 1 of fresh chilli (optional – for garnish).
- It’s to taste of Salt and pepper.
The classic Khmer dish is light, with creamy coconut notes. In traditional style, the curry paste, which includes ingredients such as chopped chillies and garlic, lemongrass, kaffir lime leaves and shallots. This traditional Cambodian curry is popular among locals and tourists. My version of this dish is made with fish and garnished with thinly sliced kaffir.
Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly instructions
- Lay out ingredients for curry paste and prepare the food processor.
- Roughly chop onion, garlic, ginger and lemongrass and combine in the food processor.
- Add kafir line leaves (or lime house and zest), turmeric, fish sauce, tamarind and maple syrup and blend until the paste is smooth.
- Melt coconut oil in a pan and add red pepper, cut in strips. (If you are making a vegetarian version add baby corn and green beans). Stir fry until vegetables soften but are not completely cooked..
- Transfer the vegetables to a pan. Add coconut milk and curry paste and bring to a simmer..
- Add fish and cook for 5-10 minutes..
- Add spinach and cook for 3-4 minutes until done..
- Serve with chopped coriander and/ fresh chilli as garnish. Enjoy!.
The mortar and pestle will give the curry a deeper flavor. Amok is a celebratory dish from Cambodia that is traditionally cooked in a banana or palm leaf, but you can use any heatproof bowl that fits inside your steamer. Beat the eggs into the curry paste mixture. Stir in the fish and gently fold in the coriander. If using the banana or palm leaves to create traditional.