A very interesting dish, characteristic to Cambodia and other Southeast Asian countries. When we think curry, we think India – we imagine thick curry sauce with loads of spices. Sure, Indian curry is delicious and probably most popular abroad but there are so many variations of that dish, it’s unbelievable!
Curry doesn’t have to be thick or spicy. It can be a soup. Or steamed, like our fish amok. It doesn’t have to contain lots of spices, like Indian versions, Southeast Asian curries base on galangal (kind of ginger) and coconut milk.
Even if you are not a curry lover, give it a go! Nothing better and more comforting than a good curry.
FISH AMOK (CAMBODIAN STEAMED FISH CURRY)
- 60g fish, sliced
- 1 egg yolk
- 1 and 1/2 tbsp lemongrass, finely chopped
- 1/2 tsp kaffir lime leaves, finely chopped
- 2 tsp fish sauce
- Pinch of salt
- 1/4 tsp shrimp paste
- A small piece of turmeric
- 1 clove of garlic
- 1 shallot
- 1 tsp palm sugar
- 1 tbsp chilli paste
- 1 tbsp peanuts, crushed
- 1/3 cup coconut milk
- Red chilli for garnish
1. Prepare your banana cups, you will use them as bowls to steam the curry in. Cut banana leaves in squares, you will need two squares for one cup.
3. Place chopped turmeric, garlic, shallot, kaffir lime leaf, lemongrass and some chilli (be careful if you don’l like your food spicy) in a mortar and grind it with a pestle.
You should get a smooth paste.
4. Add egg yolk, peanuts, fish sauce, palm sugar, chilli paste, shrimp paste and mix well together.
5. Add coconut milk and fish, mix well and marinate for about 5 minutes.
6. Fill banana cups with fish amok mixture and put them in a previously heated steamer. Steam for about 15-20 minutes.