Name: Khmer Fish Amok Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2
Ingredients: 1 lbs of fresh white fish sliced to bite size; 1 tablespoon of fish sauce (more or less up to you); 1/4 cup of palm sugar (more or less up to you); 1/2 cup of coconut cream; 1 egg; 1/2 teaspoon of salt; 1/3 cup of lemongrass; 2 tablespoon of galangal; 1 tablespoon of Rhizome root; 1 teaspoon of turmeric powder or fresh turmeric; 3 kaffir lime leaves; 6 big cloves of garlic; 3 big shallots; 1 dried Mexico chili soak and wash cut to strips

Khmer Fish Amok Recipe

The Khmer Fish Amok is a revered and authentic dish in Cambodian cuisine, with its roots tracing back to the Khmer Empire. While traditionally prepared with fish, variations using chicken or beef are also popular. This dish holds historical significance as a Khmer Royal recipe. It is characterized by its curry-like stew, typically served in a boat-shaped container made from banana leaves.

To create this culinary masterpiece, fresh white fish is sliced into bite-sized pieces. A flavorful mixture is prepared, consisting of lemongrass paste, fish sauce, palm sugar, coconut cream, egg, and salt. This combination forms the rich and aromatic base for the dish. Additionally, Chinese broccoli leaves or slek Nknor can be added for a burst of vibrant flavor. For those who enjoy it, MSG can also be included at this stage.

The lemongrass paste is a key component, made by blending lemongrass, galangal, Rhizome root, turmeric (either in powder form or fresh), kaffir lime leaves, garlic, shallots, and soaked, washed, and sliced dried Mexico chili. This paste forms the heart of the dish, infusing it with the distinctive flavors and aromas of Cambodian cuisine.

The prepared fish mixture is then spooned into a suitable steaming bowl and steamed for approximately 25 minutes, or until the fish is cooked to perfection. Once done, the Fish Amok is carefully removed from the steamer and garnished with kaffir lime leaves and strips of red chili. To add a final touch of indulgence, a tablespoon of coconut cream is drizzled over the top. This delightful dish is traditionally served with an assortment of fresh vegetables and steamed rice, providing a well-rounded and satisfying culinary experience. Enjoy the rich, historical flavors of Khmer Fish Amok!

Ingredients

1 lbs of fresh white fish sliced to bite size
1 tablespoon of fish sauce (more or less up to you)
1/4 cup of palm sugar (more or less up to you)
1/2 cup of coconut cream
1 egg
1/2 teaspoon of salt

For lemongrass paste

1/3 cup of lemongrass
2 tablespoon of galangal
1 tablespoon of Rhizome root
1 teaspoon of turmeric powder or fresh turmeric
3 kaffir lime leaves
6 big cloves of garlic
3 big shallots
1 dried Mexico chili soak and wash cut to strips

Directions to make Khmer Fish Amok Recipe

In a large bowl combine lemongrass paste with fish cause, palm sugar, coconut cream, egg, salt, together
Add fish and Chinese broccoli leaves (or slek Nknor and mix it well together) add MSG if you like.
Spoon the mixture of fish into a bowl that you can steam , steam for 25 minutes or until the fish is cooked
Take the Amok out the steamer, garnish with kaffir lime leaves and red chili strips; drizzle with 1 tablespoon of coconut cream.

Serve fish amok with fresh vegetables and steam rice

Enjoy

Related Recipe: Cambodian Prohok Kreoung