Cambodian Fish Amok
216kcal
Ingredients
- 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)
Equipment
- 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
Method
- 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.
Nutrition
Serving1gCalories216kcalCarbohydrates4gProtein14gFat17gSaturated Fat12gPolyunsaturated Fat2gMonounsaturated Fat2gTrans Fat0.02gCholesterol50mgSodium460mgPotassium322mgFiber0.2gSugar2gVitamin A591IUVitamin C1mgCalcium33mgIron3mg