Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly. Our Cambodian fish amok recipe isn't a recipe for the watery fish amok style curry or sloppy fish amok you might have eaten in a Siem Reap tourist What is Cambodian Fish Amok – And What Is It Not. Cambodian cuisine must be Southeast Asia's most under-appreciated and most misunderstood. Cambodian Amok is a wonderfully fragrant Cambodian curry that uses lemongrass, turmeric, garlic, chilli, ginger and shallot to create a powerfully flavoursome curry paste.
My version of this dish is made with fish and garnished with thinly sliced kaffir. Amok curry at the Secret Garden on Otres Beach in southern Cambodia. (Photo: Jenny Adams.) Cambodia's most famous dish, however, is fish amok. This slightly sweet curry is always "There's not a lot in an amok," Bernarie continues. "Lemongrass and lime leaves…fish sauce, palm sugar.
Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, fish amok cambodian lemongrass curry, paleo- & vegan-friendly. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Our Cambodian fish amok recipe isn't a recipe for the watery fish amok style curry or sloppy fish amok you might have eaten in a Siem Reap tourist What is Cambodian Fish Amok – And What Is It Not. Cambodian cuisine must be Southeast Asia's most under-appreciated and most misunderstood. Cambodian Amok is a wonderfully fragrant Cambodian curry that uses lemongrass, turmeric, garlic, chilli, ginger and shallot to create a powerfully flavoursome curry paste.
Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly is something that I’ve loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have fish amok cambodian lemongrass curry, paleo- & vegan-friendly using 20 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly:
- {Take of Yellow Kroeung Curry Paste.
- {Take 1 of large onion.
- {Prepare 4 of garlic cloves.
- {Get 4 of lemongrass stalks, rough ends removed.
- {Get 2 of Kafir Lime leaves OR 1/2 teaspoon lime zest and 1 1/2 teaspoon lime juice.
- {Make ready 1 1/2 teaspoon of ground turmeric.
- {Take 1 teaspoon of fresh ginger or galangel root (or more to taste).
- {Take 2 teaspoon of fish sauce (nam pla).
- {Prepare 1 teaspoon of tamari (or tamari soy sauce).
- {Take 1/2 teaspoon of maple syrup (instead of sugar).
- {Get 1 of fresh chilli or 1/2 teaspoon chilli flakes (optional – to taste).
- {Get of Curry.
- {Prepare 1 (400 g) of tin of coconut milk.
- {Make ready 400 g of white fish, such as cod, haddock, pollock or sea bream (tofu/tempeh for the vegan option).
- {Prepare 1 of red pepper.
- {Make ready 150 g of fresh spinach.
- {Take 1 tablespoon of coconut oil.
- {Make ready 1 handful of fresh coriander or basil.
- {Prepare 1 of fresh chilli (optional – for garnish).
- {Make ready to taste of Salt and pepper.
A quick and easy Fragrant Cambodian Fish Amok recipe, from our authentic Asian cuisine collection. Inspired by 'Amok', a Cambodian fish curry, this tangy, aromatic dish combines turmeric, delicate haddock and aromatic lemongrass with creamy coconut. Fish Amok is a classic Khmer dish, and everyone we talked to had a family recipe. It's usually steamed and served in a banana leaf with a little coconut cream on top.
Instructions to make Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly:
- Lay out ingredients for curry paste and prepare the food processor.
- Roughly chop onion, garlic, ginger and lemongrass and combine in the food processor.
- Add kafir line leaves (or lime house and zest), turmeric, fish sauce, tamarind and maple syrup and blend until the paste is smooth.
- Melt coconut oil in a pan and add red pepper, cut in strips. (If you are making a vegetarian version add baby corn and green beans). Stir fry until vegetables soften but are not completely cooked..
- Transfer the vegetables to a pan. Add coconut milk and curry paste and bring to a simmer..
- Add fish and cook for 5-10 minutes..
- Add spinach and cook for 3-4 minutes until done..
- Serve with chopped coriander and/ fresh chilli as garnish. Enjoy!.
When I tested this recipe at home, cooking the curry in one pot (no steaming and no banana leaves), I found that the end result was very. Amok is often thought of these days as the Khmer national dish. It's particularly popular with tourists in Cambodia, though for most Cambodians its reserved It definitely makes for a delicious combination of some of the best Cambodian ingredients. Here is my take on this dish. While simmering, add additional Keffir lime leaves and lemongrass to really infuse those flavors into the Amok.
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