Khmer Fish Amok

Amok is sometimes said to as the Khmer national food these days. It’s quite popular with visitors in Cambodia, although most Cambodians save it for very special occasions. It is a delectable blend of some of the greatest Cambodian ingredients.

This is my take on the dish. Because the ‘kreung’ curry paste I use for this needs to be very smooth, I recommend using a blender.

Ingredients

Fish – 250g
Banana Leaf – 2 sheets
Lemongrass (Lemongrass) – 3 sticks
Galangal (Rumdeng) – 100g
Turmeric – 100g
Red Chilli – 1
Red Onion – 1
Kaffir Lime Leaf – 2
Garlic – 3 cloves
Eggs – 2
Peanuts (Peanuts) – 100g
Coconut Cream – 250g
Noni Leaf – 100g
Star Anise (Moon Flower) – 3
Salt (salt) – 1 tsp

How to make

Make a banana leaf basket
Chop lemongrass, turmeric, & galangal
Add to chopped red chilli and red onion garlic & kaffir lime
Add peanuts and coconut cream
Mix in blender until very smooth
Chop ‘noni’ leaf and fish
Heat pan, add oil and then kreung
Add star anise to pan
Season with salt & add a spoonful of coconut milk
Add the fish
Stir and let simmer
Beat egg and add to pan
Add ‘noni’ leaf
Add mixture to banana leaf bowl
Cover with more beaten egg
Steam for around 10 minutes

Please Enjoy!