Running amok in a good way
Khmer Amok Fish
Ingredients:
120 g fish fillets (boneless)
50 ml coconut milk
30 ml fresh water
20 g carrot
20 g kale
20 g white cabbage
10 g oyster mushroom
1 tsp oyster sauce
2 noni or amok leaves, if available
1 egg, beaten
1 tsp fish sauce
1 tsp chicken broth powder
1 tsp sugar
1 tsp curry seed oil
½ tsp shrimp paste
2 tsp amok paste
slivers of red bell pepper for decoration
Amok paste (blend all ingredients together):
2 pieces lemongrass stalk, minced
5 g galangal, minced
5 g turmeric (fresh or powder)
3 kaffir lime leaves (extra for garnish)
2 cloves garlic, chopped
Method:
1. Slice the fish into bite-size pieces; set aside.
2. Clean all vegetables and slice; set aside.
3. Heat a frying pan on low flame; add chili oil, amok paste, shrimp paste and coconut milk. Cook until fragrant.
4. Add fish and vegetables (except green leaves) and seasonings; cook about 5 minutes, then add green leaves and egg.
5. Serve in banana basket, top with coconut cream, slivers of kaffir lime leaves and sliced red bell pepper for garnish.
RECIPE COURTESY OF CHAMPEY COOKING CLASS.
