Heralded as a royal dish, this fragrant steamed coconut fish curry will delight your tastebuds.
Ingredients:
- 0.25kg fish fillet (any fish of your preference)
- 3 tbsp lemongrass past (Kreoung Past)
- 180gr lemon grass slice
- 35gr garlic
- 16gr galangal
- 10gr turmeric
- 10gr finger root
- 1gr kaffir lime leaf
- ½ tbsp dried chilies past
- 1/3 tbsp shrimp past / Prahok (based on preference)
- ½ Kaffir Lime Leaves for garnish
- 3 tbsp vegetable oil
- 1 tbsp fish sauce
- 1 tbsp palm sugar
- 1 pinch of salt
- 70ml coconut cream/milk
- 125ml chicken soup
- Banana leaf (for wrapping) (optional)
- star gooseberry leaf
- Steamed Jasmine rice (optional)
Instruction:
Prepare all the Kreoung Past ready with the right amount
Heat the pan and pour the vegetable oil and wait for a the warm, then put kaffir lime leave, shrimp past, dried chilies past and all Kreoung Past together to fry until it smells good
Then put fish fillet in and other recipes, fry them until the fish is cooked
After that pour coconut milk and taste your favorite then it’s done
Have the banana leaf wrapped with star gooseberry leaf placed inside, then add the ready Amok in
Also add the cooked coconut milk on Amok and make some decoration with sliced lemongrass and chilies
Amok then can be served with Jasmine rice
Note: The original Amok Fish, with all the recipes mixing with fish and put in young coconut shell / wrapped banana leaf to be steamed as well as adding egg on it.
Recipe by: Eleven One Kitchen
About the Chef:
Soklim Srun is the owner of Eleven One kitchen, an eco-friendly Khmer cuisine restaurant. With over eight years in the food and beverages industry, she is well known locally for her participation in environmentally conscious initiatives, such as using biodegradable food packaging, bamboo straws and reducing plastic waste.
Eleven One has two outlets in Tuol Tom Poun and BKK1, where you can enjoy Soklim’s healthy food.
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