How to Make Authentic Cambodian Amok with Fish Curry

Simple Summary

Cambodian Amok with Fish Curry is a fragrant, coconut-based curry dish that showcases the rich flavors of Southeast Asian cuisine. This creamy, aromatic curry is traditionally steamed in banana leaves, resulting in a tender fish enveloped in a luscious, spice-infused sauce.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 500g firm white fish (such as snapper or cod), cut into 2-inch cubes
• 400ml coconut milk
• 2 tbsp fish sauce
• 1 tbsp palm sugar (or brown sugar)
• 2 kaffir lime leaves, finely sliced
• 1 lemongrass stalk, white part only, finely minced
• 2 cloves garlic, minced
• 1 shallot, finely chopped
• 1 tbsp galangal, grated (or ginger as substitute)
• 2 tbsp red curry paste
• 1 egg, lightly beaten
• 1/4 cup coconut cream
• 2 tbsp vegetable oil
• 1/4 cup Thai basil leaves
• 2 red bird's eye chilies, sliced (optional)
• Banana leaves for steaming (or parchment paper as substitute)

Instructions

1. In a food processor, blend the lemongrass, garlic, shallot, galangal, and red curry paste into a smooth paste.

2. Heat vegetable oil in a large pan over medium heat. Add the curry paste mixture and cook for 2-3 minutes until fragrant.

3. Pour in the coconut milk, fish sauce, and palm sugar. Stir well and simmer for 5 minutes.

4. Add the kaffir lime leaves and simmer for another 5 minutes until the sauce thickens slightly.

5. Remove from heat and let cool for 10 minutes. Then, stir in the beaten egg and coconut cream.

6. Prepare your steamer. If using banana leaves, cut them into 8-inch squares and quickly pass them over an open flame to make them pliable.

7. Place a banana leaf (or parchment paper) in a small bowl. Add a portion of fish cubes and pour the curry sauce over it. Fold the edges to create a packet.

8. Steam the packets for 15-20 minutes, or until the fish is cooked through and the sauce is slightly set.

9. Carefully open the packets and garnish with Thai basil leaves and sliced chilies if desired.

10. Serve hot with steamed jasmine rice.

Chef's Notes

• For best results, use fresh kaffir lime leaves and lemongrass. If unavailable, dried versions can be substituted, but use half the amount.
• The curry can also be baked in ramekins at 350°F (175°C) for 20-25 minutes if steaming equipment is not available.
• Adjust the spiciness by varying the amount of red curry paste or adding more chilies.
• Leftover Amok can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to preserve the texture.

Nutritional Info

Per serving (approximate):

• Calories: 450
• Protein: 30g
• Fat: 32g (mostly healthy fats from coconut milk)
• Carbohydrates: 12g
• Rich in vitamins A and C, potassium, and omega-3 fatty acids

Serving Suggestions

• Serve with steamed jasmine rice to soak up the delicious curry sauce.
• Pair with a crisp, chilled Sauvignon Blanc or a light lager beer.
• Accompany with a side of stir-fried morning glory or water spinach for added vegetables.
• For a complete Cambodian meal, start with a green mango salad and finish with sticky rice and mango for dessert.