This Cambodian Fish Amok Will Make You Cook!

May 30, 2017

Enjoy the sensation of making your own curry paste. Honestly it is worth it. And then add wonderful ingredients, most from the supermarket or Chinese grocer, to make Cambodian fish amok, the national dish of Cambodia.

Curry Paste
1 stem lemongrass outer layer removed, bottom 3 inches finely sliced
1 piece galangal about 1 inch (2.5cm), sliced
4 kaffir lime leaves, fresh sliced, middle stem removed
2 red chilies, long Asian style sliced, deseeded
4 cloves garlic sliced
3 shallots sliced
3 tbsp turmeric, fresh or 2 tbsp turmeric powder
2 tsp shrimp paste
Fish Amok
2 tbsp coconut oil or olive oil
1 1/2 cups coconut cream
1 lb fish portions thinly sliced
1 cup chicken stock
2 eggs lightly beaten
1 tbsp fish sauce
1/2 lb spinach leaves only, or silver beat leaves, thinly sliced
1/2 tbsp palm sugar substitute with brown sugar
salt, ground sea
black pepper, ground
Garnish
1 red bell pepper (capsicum) ribs and seeds removed, julienned
2 kaffir lime leaves, fresh sliced, middle stem removed

Place the sliced lemongrass, galangal, kaffir lime leaves, red chilies, garlic and shallots and pound them until well combined. Then add turmeric and shrimp paste and pound again until smooth. Heat the oil...
See the full directions on my site

Nutritions

Calories
991

Sodium
2001mg
83% DV

Fat
49g
75% DV

Protein
8g
16% DV

Carbs
90g
30% DV

Fiber
8g
33% DV

High-Fiber