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Fish Amok

Fish Amok
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A version of traditional Cambodian Fish Amok you can make with easy to find ingredients

Ingredients

Scale

Lemongrass Paste

  • ¼ teaspoon kaffir lime peel
  • ¼ teaspoon galangal, julienned
  • 40 grams lemongrass, white part only, about 6 thin stalks
  • 1 clove garlic
  • 1 shallots
  • 1 small red chili
  • ¼ teaspoon fresh turmeric

Fish Amok

  • 2 organic egg yolks
  • 1 heaping tablespoon lemongrass paste
  • 1/2 teaspoon (kaffir) lime peel, coarsely chopped
  • 3 teaspoons fish sauce
  • 1/8 teaspoon shrimp paste (optional)
  • 2 teaspoon palm or coconut sugar
  • 2 tablespoon chili paste (I used red curry paste)
  • 2/3 cup coconut milk
  • ½ lb white fish, cod, tilapia, halibut, cut into chunks
  • 2 tablespoons coconut cream, for garnish (optional)

Instructions

Lemongrass Paste

  1. In mortar and pestle, pound lime peel and galangal into a paste.
  2. Add lemongrass and continue to pound into a paste.
  3. Add turmeric, garlic, shallots chili and pound until you get a smooth paste.

Fish Amok

  1. In a bowl, mix together all the ingredients except fish and coconut cream.
  2. Add fish and marinate 5 minutes. Set up a steamer on the stove.
  3. Fill two 2 cup pyrex bowl or 2 clay bowls or 2 banana cups with the mixture.
  4. Put in a steamer and cook for 20 minutes until the custard is set.
  5. Garnish with coconut cream and red pepper or chili.

Nutrition

Find it online: https://eatwellenjoylifecom.bigscoots-staging.com/fish-amok/