Ingredients

Adjust Servings:

	Kroeung Paste
	5 leaves kaffir lime leaves ribs removed, thinly sliced
	3 dried red chiles soaked in water until soft, drained,
	3 slices galangal peeled and chopped
	3 cloves garlic
	3 slices ginger
	1 small shallots
	1 large stock lemongrass bottom only, thinly sliced
	2 tsp tumeric
	2 Tbsp water
	Fish Amok
	1 lb cut into 1/4-inch-thick slices cod can use any boneless skinless meaty white fish
	1/2 cup coconut milk + more to garnish
	1 Tbsp shrimp paste
	1 Tbsp chili paste
	1 Tbsp brown sugar
	1/2 tsp Kosher Salt
	1 Large eggs lightly beaten
	4 handfuls baby spinach
	8 banana leaves depending on size

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Cambodia: Fish Amok

Name: Cambodia: Fish Amok
Prep time: 30 min
Cook time: 15 min
Yield: 4
Cuisine: Cambodian
Ingredients: kaffir lime leaves: 5 leaves; dried red chiles: 3; galangal: 3 slices; garlic: 3 cloves; ginger: 3 slices; shallots: 1 small; lemongrass: 1 large stock; tumeric: 2 tsp; water: 2 Tbsp; cod: 1 lb cut into 1/4-inch-thick slices; coconut milk: 1/2 cup; shrimp paste: 1 Tbsp; chili paste: 1 Tbsp; brown sugar: 1 Tbsp; Kosher Salt: 1/2 tsp; Large eggs: 1; baby spinach: 4 handfuls; banana leaves: 8

Amok is said to be the national dish of Cambodia. The most common version is made with fish - blended with Kroeung, an aromatic blend of spices and herbs mashed together into a paste.

Cuisine:

Cambodian

Ingredients

Kroeung Paste
5 leaves kaffir lime leaves
ribs removed, thinly sliced
3 dried red chiles
soaked in water until soft, drained,
3 slices galangal
peeled and chopped
3 cloves garlic
3 slices ginger
1 small shallots
1 large stock lemongrass
bottom only, thinly sliced
2 tsp tumeric
2 Tbsp water
Fish Amok
1 lb cut into 1/4-inch-thick slices cod
can use any boneless skinless meaty white fish
1/2 cup coconut milk
+ more to garnish
1 Tbsp shrimp paste
1 Tbsp chili paste
1 Tbsp brown sugar
1/2 tsp Kosher Salt
1 Large eggs
lightly beaten
4 handfuls baby spinach
8 banana leaves
depending on size

Directions

Welcome to Cambodia! I’m excited to introduce you to Khmer cuisine, because it’s some of the most dynamic, flavorful food I’ve had – salty, spicy and bitter all at the same time. This is much thanks to Kroeung, an aromatic blend of spices and herbs mashed together into a paste that is used to flavor soups, curries and stir fries. Kroeung paste is an essential staple of Khmer cooking.

Amok refers to the process of steam cooking a curry in banana leaves, and is a culinary tradition across South East Asia. Amok is said to be the national dish of Cambodia, and the most common version is made with fish. Kroeung paste transforms a basic white fish into an explosion of flavors in your mouth. The coconut milk tames the spice and brings a delightful touch of sweetness. The texture of this dish varies depending on how finely you chop/mince/puree the fish. The version I made is similar in texture to a ceviche, whereas some are more like a mousse. My dinner guests deemed this dish restaurant quality, and it actually reminds me of one I’ve tried at Thip Khao. The banana leaves are a pain in the butt to fold, but it was worth it – Phillip said it was the best thing I’ve ever cooked!

Recipe source: Cooking Channel

Steps

Done

10 minutes

Kroeung Paste

Combine all ingredients in a food processor. Mix for a couple of minutes, scraping down the sides. Add more water 1 Tbsp at a time if needed to create a paste.

Done

Fish Amok

Mix together the kroeung paste with the coconut milk, chili paste, fish sauce, sugar, shrimp paste, salt and egg in a large bowl. Add the fish and combine well. Set aside and allow the marinade to infuse the fish, about 15 minutes.

Meanwhile, make the banana leaf bowls by placing 2 banana leaves on top of each other and folding into little rectangular bowls with the tapered sides folded up and held together with toothpicks. Honestly, explaining how to do this is pretty tricky - you kind have just have to play around until something works.

Put a handful of spinach in the bottom of each bowl. Split the fish evenly among them. Transfer to a steamer and steam for 15-20 minutes. Drizzle with coconut milk to serve.