Make Amok, Fish Curry Steamed In Banana Leaves

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versentry18 days ago3 min read

Fish Amok: Cambodian Fish Curry Steamed in Banana Leaves

Embark on a culinary journey to Cambodia with the traditional Fish Amok. This sumptuous dish features tender codfish enveloped in a delicately spiced kroeung paste, a blend of fragrant herbs and spices, enhanced with creamy coconut milk and eggs. Encased in banana leaves and steamed to perfection, Fish Amok offers a tantalizing harmony of flavors and a touch of exotic authenticity. Perfect for adventurous culinary explorers or those looking to add an Asian twist to their dinner repertoire.

Ingredients

🌾 3-4 stalks Lemongrass, bottom white/pale green part
🍠 2 pieces Fingerroot
🧅 2 medium Shallots
🧄 5 cloves Garlic
🪵 1 knob Galangal
✨ 1 small knob Turmeric
🍃 2-3 leaves Makrut lime leaves
🌶️ 1-2 pieces Dried California chilies, soaked in hot water
🐟 Approximately 1 lb Codfish, cut into chunks
🥄 3 tablespoons Kroeung
🌶️ All prepared Chili paste from above
🥥 Approximately 1/2 cup Coconut milk
🐟 1 tablespoon Fish sauce
⚓ Slightly more than 1 teaspoon Shrimp paste
🍬 1 tablespoon Sugar
🥚 2 large Eggs
🧂 A pinch Salt
🍃 Several pieces Banana leaves, cleaned, cut into circles
🌱 A handful Pea shoots, or other hardy leafy greens for lining
🥥 A few tablespoons Coconut cream, for topping after initial steaming
🍃 Finely sliced Makrut lime leaves, for garnish

Instructions

1- Prepare the Kroeung (Cambodian Spice Paste):

Prepare all ingredients by peeling and finely chopping as needed.
Use a mortar and pestle to pound the lemongrass into a fine paste.
Gradually add galangal, turmeric, garlic, shallots, and lime leaves, pounding each until well combined into a smooth, aromatic paste.

2- Prepare the Chili Paste:

Soak the dried chilies in hot water until soft, then chop finely to create a paste. Set aside.

3- Prepare the Fish and Mix the Amok Base:

In a bowl, combine the kroeung, chili paste, coconut milk, fish sauce, shrimp paste, sugar, and salt. Mix thoroughly.
Add codfish chunks, ensuring they're well coated.
Beat the eggs separately and add to the mixture. Stir until all ingredients are well combined.

4- Prepare the Banana Leaf Wraps:

Shape the banana leaves into circles and soften over a flame if necessary.
Form cups by pleating and securing with toothpicks.
Line each cup with pea shoots or your choice of greens.

5- Steam the Amok:

Fill each banana leaf cup halfway with the fish mixture.
Place them in a steamer pot and steam for 10 minutes.
Add a spoon of coconut cream on top and continue steaming for another 10 minutes.

6- Serve:

Remove from steamer, garnish with lime leaves, and serve hot with rice.

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4
Calories per serving: Approximately 350
Proteins: 30g
Fats: 20g
Carbohydrates: 15g
Equipment: