One popular Cambodian recipe is Fish Amok, a traditional dish that features fish cooked in a flavorful curry sauce and steamed in banana leaves. Here’s a recipe for Fish Amok:
- 1 lb. white fish fillets, cut into bite-sized pieces
- 1 tbsp. vegetable oil
- 1 tbsp. red curry paste
- 1 tsp. sugar
- 1 tbsp. fish sauce
- 1/2 tsp. salt
- 1 can coconut milk
- 3 kaffir lime leaves, thinly sliced
- 2 tbsp. chopped lemongrass
- 2 garlic cloves, minced
- 1 tbsp. chopped galangal
- 3-4 fresh red chili peppers, finely sliced
- 2 eggs
- 1/2 cup coconut cream
- Banana leaves for steaming
- In a large bowl, mix together the red curry paste, sugar, fish sauce, salt, and coconut milk. Stir until well combined.
- Heat the vegetable oil in a wok or large frying pan over medium-high heat. Add the kaffir lime leaves, lemongrass, garlic, galangal, and chili peppers. Stir-fry for 2-3 minutes, until fragrant.
- Add the fish to the wok and stir-fry for 1-2 minutes, until the fish is cooked through.
- Add the curry sauce to the wok and bring to a simmer. Cook for 3-4 minutes, until the sauce has thickened.
- Beat the eggs in a small bowl and then stir them into the curry sauce.
- Add the coconut cream to the curry sauce and stir until well combined.
- Cut the banana leaves into rectangles and then steam them in a steamer basket for 1-2 minutes, until they are pliable.
- Place a banana leaf in a small bowl or dish. Spoon the fish and curry sauce into the bowl. Fold the edges of the banana leaf over the top of the fish to create a parcel.
- Repeat with the remaining fish and curry sauce.
- Steam the fish parcels in a steamer basket for 10-15 minutes, until the fish is cooked through.
- Serve the Fish Amok hot with steamed rice.
Enjoy your delicious Cambodian Fish Amok!