Ingredients:
For the Kroeung Paste:
2 stalks lemongrass, white bulb only, chopped
3 cloves garlic, chopped
1 shallot, chopped
1 inch galangal, chopped (or substitute with ginger)
1-2 red chilies, chopped (depending on spice preference)
1/2 inch turmeric root, chopped (or 1 teaspoon turmeric powder)
4 kaffir lime leaves, torn
1/2 teaspoon shrimp paste
- For the Fish Amok:
- 1 pound white fish fillets (such as cod, snapper, or basa), cut into bite-sized pieces
- 1 cup coconut milk, full-fat
- 1/2 cup vegetable broth
- 2 tablespoons palm sugar (or brown sugar)
- 2 tablespoons fish sauce
- 1 egg, beaten
- 1/4 cup chopped green beans (optional)
- Salt, to taste
- Banana leaves (optional, for steaming)
- For Garnish (optional):
- Fresh kaffir lime leaves
- Red chilli slices
- Fresh herbs (such as cilantro or basil)
Instructions:
- Make the Kroeung Paste: In a food processor or mortar and pestle, combine all the kroeung paste ingredients and blend or pound until a smooth paste forms.
- Marinate the Fish: In a large bowl, combine the fish, kroeung paste, coconut milk, vegetable broth, palm sugar, fish sauce, and salt (to taste). Toss well to coat the fish and marinate for at least 15 minutes.
- Prepare for Steaming (optional): If using banana leaves, soak them in warm water for at least 10 minutes to soften them. Cut them into squares large enough to fold into small bowls. Alternatively, use heatproof ramekins or small baking dishes.
- Assemble and Steam:
- Banana Leaf Method: Arrange a banana leaf square in your palm and fold it into a small bowl shape. Spoon some marinated fish mixture into the banana leaf bowl.
- Ramekin Method: Divide the fish mixture evenly among the ramekins or baking dishes.
- For both methods, top each portion with green beans (if using) and drizzle with a little additional coconut milk.
- Steam the Fish Amok: Place the banana leaf bowls or ramekins in a steamer basket over simmering water. Steam for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
- Serve: Carefully remove the steamer basket and transfer the Fish Amok to plates. Garnish with fresh kaffir lime leaves, red chilli slices, and fresh herbs (optional). Serve with steamed rice.
Tips:
- You can adjust the spice level of this dish by using less or more chilli peppers in the kroeung paste.
- If you don't have shrimp paste, you can omit it or substitute with a pinch of dried shrimp powder.
- Be careful not to overcook the fish, as it can become dry.
- Fish Amok can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat gently in a steamer or microwave.
Nutrition Information:
(per serving)
- Calories: 350-400 (depending on ingredients)
- Fat: 20-25g
- Protein: 30-35g
- Carbohydrates: 20-25g
Enjoy this delicious and authentic taste of Cambodia!
