Amok
Cambodian Steamed Fish Curry
Ingredients
Lemongrass Paste
- 1/4 tsp lime peel
- 1/4 tsp ginger peeled, grated
- 6 stalks lemongrass white part only
- 1 clove garlic peeled
- 1 whole shallot peeled
- 1 small Thai chili stem removed
- 1/4 tsp turmeric
Fish Amok
- 2 whole egg yolks beaten slightly
- 1 tbsp lemongrass paste
- 1/2 tsp lime peel coarsely chopped
- 3 tsp fish sauce
- 1/8 tsp shrimp paste
- 2 tsp palm sugar
- 2 tbsp red curry paste
- 2/3 cup coconut milk
- 1/2 pound cod or tilapia cut into chunks
- 2 tbsp coconut cream for garnish
Instructions
Lemongrass Paste:
- In a mortar and pestle, pound lime peel and ginger into a paste. Add lemongrass and continue to pound into a paste.
- Add turmeric, garlic, shallots, chili and pound until you get a smooth paste.
Fish Amok:
- In a medium bowl, mix together all the ingredients except the fish and coconut cream. Add fish and marinate for 5 minutes. Set up a steamer.
- Fill two 2-cup over-safe bowls (or 2 clay bowls) with the mixture.
- Put cups in a steamer and cook for 20 minutes until the custard is set. Garnish with coconut cream and red pepper or chili.