Last updated on October 1st, 2023 at 06:28 am
The Cambodian Fish Amok Recipe is a traditional and cherished dish in Cambodian cuisine. It is known for its delightful flavors and aromatic qualities. The recipe typically involves combining tender fish fillets with a fragrant curry sauce. The sauce is made by blending various ingredients such as lemongrass, galangal, turmeric, garlic, and shallots, along with coconut milk to create a creamy and rich texture.
The fish is marinated in the curry sauce, allowing the flavors to infuse and permeate the flesh. The marinated fish is then gently steamed or simmered until it becomes tender and absorbs the delicious flavors of the sauce. This cooking method helps retain the natural juiciness and tenderness of the fish.
The flavors of the Cambodian Fish Amok are a harmonious blend of sweet, savory, and tangy notes. The combination of aromatic spices, creamy coconut milk, and the freshness of herbs like kaffir lime leaves and basil create a tantalizing taste experience. The dish is often served with steamed jasmine rice or rice noodles, allowing diners to enjoy the flavorsome curry alongside a fluffy and fragrant base.
One of the notable qualities of the Cambodian Fish Amok Recipe is its versatility. While traditionally prepared with fish, variations can include other seafood such as shrimp or even vegetables for a vegetarian option. This adaptability allows individuals to explore and personalize the dish to their liking.
From a nutritional perspective, the Cambodian Fish Amok Recipe offers several health benefits. Fish is an excellent source of lean protein, omega-3 fatty acids, and various vitamins and minerals. Additionally, the curry sauce incorporates beneficial ingredients such as lemongrass, known for its potential anti-inflammatory and digestion-promoting properties.
In conclusion, the Cambodian Fish Amok Recipe is a beloved dish that showcases the rich flavors and culinary heritage of Cambodia. Its combination of tender fish, fragrant curry sauce, and aromatic spices creates a memorable and satisfying dining experience. Whether enjoyed with rice or noodles, this versatile dish offers both delicious flavors and potential health benefits.
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3 Reasons People Love the Cambodian Fish Amok Recipe
1. Unique and Flavorful: The Cambodian Fish Amok recipe from Cambodia is highly regarded for its delicious and distinctive flavor. The dish’s unique flavor comes from a combination of spices and herbs that are rarely seen in other cuisines. The soft fish is enhanced by the flavorful and aromatic sauce made from a blend of lemongrass, galangal, kaffir lime leaves, turmeric, and other spices.
2. Healthy: The Cambodian Fish Amok recipe is so well-liked in part because it is a nutritious option. The fish is often cooked to preserve its taste and nutritional value. Coconut milk is used to make the sauce since it is low in fat and high in beneficial fats and other nutrients. Because of this, the meal is a fantastic option for people trying to cut down on their fat intake.
3. Easy to Make: The Cambodian Fish Amok recipe has a distinctive and delicious flavor, yet its preparation is surprisingly simple. The dish’s components are commonly found in supermarkets, and its preparation requires minimal steps. For those seeking a quick and simple yet nutritious dinner, this is a fantastic choice.
How To Make Our Cambodian Fish Amok Recipe
Ingredients: (8 Servings)
-1 lb. firm white fish fillets (such as snapper or catfish), cut into bite-sized pieces
– 1 can (400 ml) coconut milk
– 2 tablespoons red curry paste
– 2 tablespoons fish sauce
– 1 tablespoon palm sugar (or brown sugar)
– 1 tablespoon lime juice
– 2 kaffir lime leaves, thinly sliced (optional)
– 2 tablespoons vegetable oil
– 1 tablespoon chopped lemongrass
– 1 tablespoon minced garlic
– 1 tablespoon minced shallots
– 1 tablespoon minced galangal (or ginger)
– 1 tablespoon shrimp paste (optional)
– Fresh cilantro leaves, for garnish
– Fresh red chili slices, for garnish (optional)
1. In a bowl, combine the red curry paste, fish sauce, palm sugar, lime juice, and kaffir lime leaves. Stir until well combined.
2. Heat the vegetable oil in a pan over medium heat. Add the lemongrass, garlic, shallots, and galangal (or ginger) to the pan. Sauté for 2-3 minutes until fragrant.
3. Add the curry paste mixture to the pan and cook for another 2 minutes, stirring constantly.
4. Pour in the coconut milk and bring the mixture to a simmer.
5. Gently add the fish pieces to the pan, making sure they are submerged in the sauce. Cover the pan and let it simmer for about 10-12 minutes until the fish is cooked through and tender.
6. Taste the sauce and adjust the seasoning if needed by adding more fish sauce or lime juice.
7. Optional: If using shrimp paste, stir it in at this stage and cook for an additional minute.
8. Remove from heat and serve the Fish Amok in bowls or banana leaf cups. Garnish with fresh cilantro leaves and sliced red chili, if desired.
9. Enjoy the Fish Amok with steamed rice or rice noodles.
Nutritional Information For the Cambodian Fish Amok Recipe
Carbohydrates: 6 g
Protein: 21 g
Fat: 17 g
Saturated Fat: 14 g
Cholesterol: 40 mg
Sodium: 550 mg
Potassium: 443 mg
Fiber: 1 g
Sugar: 2 g
Prep Time: 15 minutes
Cooking Time: 20 minutes
Pots, Pans, and Cooking Equipment Needed for the Cambodian Fish Amok Recipe
A medium-sized pan with a lid
A cutting board and knife
A spoon or spatula for stirring
Measuring cups and spoons
A grater for ginger
Best Way to Store Leftovers From the Cambodian Fish Amok Recipe
To store leftovers, place the Fish Amok in an airtight container and keep it in the refrigerator for up to 3 days. To reheat, simply place the Fish Amok in a pan and heat over medium heat until it is fully heated through.
Substitutions For the Cambodian Fish Amok Recipe
If you cannot find lemongrass, you can substitute it with lemon zest.
If you cannot find galangal, you can substitute it with ginger.
If you cannot find kaffir lime leaves, you can substitute it with lemon juice.
If you do not have chili powder, you can substitute it with cayenne pepper or red pepper flakes.
Substitutions For the Vegetarian Cambodian Fish Amok Recipe
Instead of fish, you can use tofu or mushrooms.
Instead of fish sauce, you can use soy sauce.
Tips and Tricks For Easier Creation
If you do not have fresh lemongrass, you can use lemongrass paste.
You can use any type of white fish for this recipe, but firmer fish work best.
If you like your Fish Amok spicier, you can add more chili powder.
Side Dishes and Desserts For the Cambodian Fish Amok Recipe
Rice or noodles to soak up the flavorful sauce.
A fresh salad or steamed vegetables.
A fruity dessert, such as fresh fruit or a fruit sorbet.
How To Serve the Cambodian Fish Amok Recipe
Serve the Fish Amok in bowls with fresh cilantro as a garnish.
Serve with rice or noodles to soak up the flavorful sauce.
Pair with a fresh salad or steamed vegetables for a complete and well-balanced meal.
FAQs About the Cambodian Fish Amok Recipe
What type of fish is best to use in the Cambodian Fish Amok recipe?
A: The best type of fish to use in the Cambodian Fish Amok recipe is a firm white fish such as cod or halibut. However, any type of white fish can be used.
Is the Cambodian Fish Amok recipe gluten-free?
A: Yes, the Cambodian Fish Amok recipe is naturally gluten-free.
Can I make the Cambodian Fish Amok recipe vegan or vegetarian?
A: Yes, the recipe can be made vegan or vegetarian by substituting the fish with tofu or mushrooms and using soy sauce instead of fish sauce.
How long does the Cambodian Fish Amok recipe last in the refrigerator?
A: The Cambodian Fish Amok recipe will last for up to 3 days in the refrigerator when stored in an airtight container.
Can I make the Cambodian Fish Amok recipe spicier?
A: Yes, you can make the Cambodian Fish Amok recipe spicier by adding more chili powder or cayenne pepper to the sauce.
Some of the world’s most exotic and inaccessible locales have been my destinations. Yet I was completely unprepared for the unforgettable flavor of the Cambodian Fish Amok recipe. I was quickly attracted by the wonderful combination of tastes, textures, and scents, and I fell in love with this culinary masterpiece. Here are some reasons why you should give the Cambodian Fish Amok a go.
Cambodia’s rich and varied culinary tradition may not be as well-known as that of some of its neighbors, but trust me when I say it’s a treasure mine of amazing flavors. In particular, the Fish Amok dish demonstrates the ingenuity and competence of Cambodian chefs. Cambodian cuisine is characterized by a remarkable balance between fresh ingredients and rich spices, and this traditional meal, presented in a lovely banana leaf basket, is a perfect example of this.
Cambodian Fish Amok recipe was first introduced to me at a little restaurant in Siem Reap that was managed by a kind family. The hot banana leaf with the meal within was filled with the tantalizing scent of coconut milk and spices when it was brought to my table.
I was delighted by the sight of tender fish fillets bathed in a silky, sunshine-yellow curry sauce as I unfurled the leaf. My mouth was watering in anticipation of the first taste.
The Cambodian Fish Amok recipe taste profile is quite extraordinary. White fish is cooked till tender and flaky, then flavored with turmeric, lemongrass, and kaffir lime leaves for a warm, earthy taste. The natural sweetness of coconut milk balances the heat of the red chili peppers, creating a sumptuous and creamy meal.
The use of kroeung, a fragrant Cambodian spice paste prepared from fresh herbs and spices, is one of the elements that distinguishes Fish Amok distinct from other curries. The particular flavor of Fish Amok comes from the kroeung, a spice mixture that is often made according to a family’s secret recipe and passed down through the centuries.
The act of tasting the food was an adventure in itself; with each mouthful, I found a new depth of taste.
One of the best things about eating a Cambodian Fish Amok recipe is the way it makes you feel like you’ve traveled and it was worth the effort, one where the ancient customs and cultural wealth of Cambodia are brought to life in every mouthful. While enjoying my dinner, I imagined the peaceful flow of the Mekong River and felt the kind embrace of the Cambodian people.
Despite the passage of time since that tragic day in Siem Reap, my fondness for the Cambodian Fish Amok recipe remains undiminished. Nothing, no matter how many times I try it at home or how many times I eat it at other restaurants, can ever quite live up to that first taste.
Do yourself a favor and sample some Fish Amok if you ever find yourself in Cambodia. And even if you can’t make the trip there just yet, you should try your hand at this dish right in your own home. I assure you, your taste buds will like it.
Cambodian Fish Amok
- A medium-sized pan with a lid
- A cutting board and knife
- A spoon or spatula for stirring
- Measuring cups and spoons
- A grater for ginger
- 1 lb fish such as snapper or catfish, cut into bite-sized pieces
- 16 oz coconut milk 400 ml coconut milk
- 2 tbsp red curry paste
- 2 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- 1 tbsp tablespoon lime juice
- 2 kaffir lime leaves thinly sliced (optional)
- 2 tbsp vegetable oil
- 1 tbsp lemongrass chopped
- 1 tbsp garlic minced
- 1 tbsp shallots
- 1 tbsp shrimp paste optional
- - Fresh cilantro leaves for garnish
- - Fresh red chili slices for garnish (optional)
- In a bowl, combine the red curry paste, fish sauce, palm sugar, lime juice, and kaffir lime leaves. Stir until well combined.
- Heat the vegetable oil in a pan over medium heat. Add the lemongrass, garlic, shallots, and galangal (or ginger) to the pan. Sauté for 2-3 minutes until fragrant.
- Add the curry paste mixture to the pan and cook for another 2 minutes, stirring constantly.
- Pour in the coconut milk and bring the mixture to a simmer.
- Gently add the fish pieces to the pan, making sure they are submerged in the sauce. Cover the pan and let it simmer for about 10-12 minutes until the fish is cooked through and tender.
- Taste the sauce and adjust the seasoning if needed by adding more fish sauce or lime juice.
- Optional: If using shrimp paste, stir it in at this stage and cook for an additional minute.
- Remove from heat and serve the Fish Amok in bowls or banana leaf cups. Garnish with fresh cilantro leaves and sliced red chili, if desired.
- Enjoy the Fish Amok with steamed rice or rice noodles.
Tips and TricksIf you do not have fresh lemongrass, you can use lemongrass paste. You can use any type of white fish for this recipe, but firmer fish work best. If you like your Fish Amok spicier, you can add more chili powder.
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