Cambodian Fish Amok

Amok is often thought of these days as the Khmer national dish. It’s particularly popular with tourists in Cambodia, though for most Cambodians its reserved for particularly special occasions. It definitely makes for a delicious combination of some of the best Cambodian ingredients. Here is my take on this dish. The ‘kreung‘ curry paste I use for this needs to be particularly smooth so I recommend using a blender

• Ready In: 50 mins
• Serves: 2

Ingredients

• 250  g  fish
• 2  sheets  banana leaves
• 3  sticks lemongrass
• 100  g galangal
• 100  g turmeric
• 1  red onion
• 2  kaffir lime leaves
• 3  garlic cloves
• 2  eggs
• 100  g peanuts
• 250  g coconut cream
• 3  star anise
• 1  teaspoon salt

Directions

1. Make a banana leaf basket.
2. Chop lemongrass, turmeric, and galangal.
3. Add to chopped red chilli and red onion garlic & kaffir lime.
4. Add peanuts and coconut cream.
5. Mix in blender until very smooth.
6. Chop 'noni' leaf and fish.
7. Heat pan, add oil and then kreung.
8. Add star anise to pan.
9. Season with salt & add a spoonful of coconut milk.
10. Add the fish.
11. Stir and let simmer.
12. Beat egg and add to pan.
13. Add 'noni' leaf.
14. Add mixture to banana leaf bowl.
15. Cover with more beaten egg.
16. Steam for around 10 minutes.