{"id":198972,"title":"Ryb\u00ed amok po khmersku","modified":"2026-10-31T17:48:07+01:00","plain":"Autentick\u00fd recept na kambod\u017esk\u00fd ryb\u00ed amok, se kter\u00fdm si tyto lahodn\u00e9 tradi\u010dn\u00ed chut\u011b vychutn\u00e1te i ve sv\u00e9 kuchyni\n\n\n\nKhmersk\u00e1 kuchyn\u011b se ve Francii pomalu dost\u00e1v\u00e1 do m\u00f3dy. Vd\u011b\u010d\u00edme za to \u010dlen\u016fm kambod\u017esk\u00e9 diaspory, kte\u0159\u00ed st\u00e1le \u010dast\u011bji vystupuj\u00ed ze st\u00ednu, hrd\u011b se hl\u00e1s\u00ed ke sv\u00e9 kultu\u0159e a p\u0159ibli\u017euj\u00ed ji ostatn\u00edm. \n\n\n\nVedle st\u00e1le v\u00fdrazn\u011bj\u0161\u00edho zastoupen\u00ed na internetu se otev\u00edraj\u00ed tak\u00e9 velmi kvalitn\u00ed restaurace, kter\u00e9 \u0161irok\u00e9 francouzsk\u00e9 ve\u0159ejnosti p\u0159edstavuj\u00ed tuto lahodnou kuchyni na pomez\u00ed malajsijsk\u00e9, thajsk\u00e9, indick\u00e9 a \u010d\u00ednsk\u00e9 kuchyn\u011b.\n\n\n\nPokud m\u00e1te r\u00e1di kari, vyzkou\u0161ejte ku\u0159ec\u00ed maso na thajsk\u00e9m zelen\u00e9m kari\n\n\n\nPr\u00e1v\u011b proto jsem se dnes rozhodl pod\u011blit se s v\u00e1mi o jeden ze sv\u00fdch obl\u00edben\u00fdch khmersk\u00fdch recept\u016f, ryb\u00ed amok.\n\n\n\nCo je ryb\u00ed amok?\n\n\n\nRyb\u00ed amok neboli amo trey\/trei m\u00e1 zvl\u00e1\u0161tn\u00ed postaven\u00ed. P\u0159\u00edsn\u011b vzato ozna\u010duje amok pouze zp\u016fsob va\u0159en\u00ed v p\u00e1\u0159e (zpravidla kari) v ban\u00e1nov\u00fdch listech. Ryb\u00ed verze je ale tak obl\u00edben\u00e1, \u017ee si pod n\u00e1zvem amok v\u011bt\u0161inou p\u0159edstav\u00edme pr\u00e1v\u011b ryb\u00ed amok.\n\n\n\nTeoreticky se ale m\u016f\u017eete setkat i s ku\u0159ec\u00edm, vep\u0159ov\u00fdm \u010di hov\u011bz\u00edm amokem, …\n\n\n\nJde o tradi\u010dn\u00ed khmersk\u00fd pokrm, jeho\u017e historie sah\u00e1 do obdob\u00ed Khmersk\u00e9 \u0159\u00ed\u0161e (u\u017e od 9. stolet\u00ed). V regionu se v\u0161ak vedou spory o jeho p\u016fvod: je skute\u010dn\u011b kambod\u017esk\u00fd, nebo ne? Podobn\u00e9 pokrmy toti\u017e najdeme i jinde, nap\u0159\u00edklad hor mok v Thajsku nebo otak otak v Malajsii a Indon\u00e9sii (i kdy\u017e indon\u00e9sk\u00e1 verze se od n\u011bj li\u0161\u00ed v\u00edce).\n\n\n\nAmok m\u00e1 p\u0159esto v srdc\u00edch Kambod\u017ean\u016f v\u00fdjime\u010dn\u00e9 m\u00edsto a obecn\u011b se pova\u017euje za n\u00e1rodn\u00ed j\u00eddlo. Dnes je to sp\u00ed\u0161e pokrm pro slavnostn\u00ed p\u0159\u00edle\u017eitosti nebo j\u00eddlo, kter\u00e9 si vychutn\u00e1te v restauraci. D\u00e1vejte si v\u0161ak pozor na \u201ezjednodu\u0161en\u00e9\u201c verze v turistick\u00fdch oblastech: \u010dasto se z nich vytr\u00e1c\u00ed pr\u00e1v\u011b to, co tento pokrm d\u011bl\u00e1 tak v\u00fdjime\u010dn\u00fdm.\n\n\n\nM\u00e1te rad\u011bji hov\u011bz\u00ed? Lahodn\u00e9 hov\u011bz\u00ed kari panang\n\n\n\nA\u010dkoli je hlavn\u00ed surovinou ryba, kouzlo amoku spo\u010d\u00edv\u00e1 v chuti kari pasty kroeung a v jeho konzistenci. M\u016f\u017ee se pod\u00e1vat jako kus ryby p\u0159elit\u00fd om\u00e1\u010dkou, \u010dasto se v\u0161ak v\u0161echny suroviny rozmixuj\u00ed na jakousi p\u011bnu (v\u00edce \u010di m\u00e9n\u011b hrubou podle pou\u017eit\u00e9 ryby). \n\n\n\nKonzistence z\u016fst\u00e1v\u00e1 mimo\u0159\u00e1dn\u011b lehk\u00e1, proto\u017ee se pokrm va\u0159\u00ed v p\u00e1\u0159e v ban\u00e1nov\u00e9m listu. Ve sv\u00e9 verzi vol\u00edm kombinaci rozmixovan\u00e9 ryb\u00ed hmoty a kousk\u016f ryby\n\n\n\nDal\u0161\u00ed ryba du\u0161en\u00e1 v kokosov\u00e9m ml\u00e9ce: moje jemn\u00e9 ryb\u00ed kari s kurkumou.\n\n\n\nJakou rybu pou\u017e\u00edt do tradi\u010dn\u00edho kambod\u017esk\u00e9ho amoku?\n\n\n\nObvykle se pou\u017e\u00edvaj\u00ed sladkovodn\u00ed ryby, nap\u0159\u00edklad hadohlavec nebo sumec; n\u011bkdy je v\u0161ak nahrazuje treska obecn\u00e1 (nejlep\u0161\u00ed alternativa v na\u0161ich kon\u010din\u00e1ch), ch\u0148apal, barramundi, losos, treska bezvous\u00e1 nebo okoun.\n\n\n\nHlavn\u00ed suroviny na ryb\u00ed amok\n\n\n\n\n\n\n\nRyba: Jak u\u017e jsem zm\u00ednil, zde pou\u017eijeme tresku obecnou, ale hod\u00ed se i cel\u00e1 \u0159ada dal\u0161\u00edch ryb\n\n\n\nGalg\u00e1n: P\u0159\u00edbuzn\u00fd z\u00e1zvoru s podobnou chut\u00ed, kter\u00e1 je v\u0161ak p\u0159ece jen natolik odli\u0161n\u00e1, \u017ee jeho pou\u017eit\u00ed v\u0159ele doporu\u010duji\n\n\n\nRyb\u00ed pasta prahok: Obvykle ji se\u017eenete v asijsk\u00fdch potravin\u00e1ch\n\n\n\nPalmov\u00fd cukr: Pokud ho nem\u016f\u017eete sehnat, m\u016f\u017eete ho nahradit t\u0159tinov\u00fdm cukrem\n\n\n\n\n\n\tPrav\u00fd khmersk\u00fd ryb\u00ed amok\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t150 ml kokosov\u00e9ho ml\u00e9ka2 vejce (roz\u0161lehan\u00e1)300 g tresky nebo jin\u00e9 b\u00edl\u00e9 ryby (nakr\u00e1jen\u00e9 na kostky o velikosti 3 cm)1 svazek \u010derstv\u00e9ho koriandru (nahrubo nasekan\u00e9ho)Kari pasta kroeng8 cm galangalu (oloupan\u00e9ho, nahrubo nakr\u00e1jen\u00e9ho)6 strou\u017ek\u016f \u010desneku (oloupan\u00fdch, nahrubo nakr\u00e1jen\u00fdch)12 list\u016f kafrov\u00e9 limety (nahrubo nakr\u00e1jen\u00fdch)2 limetky (pouze \u0161\u0165\u00e1va a k\u016fra)7 \u0161alotek (nahrubo nakr\u00e1jen\u00fdch)2 su\u0161en\u00e9 \u010derven\u00e9 chilli papri\u010dky (p\u0159edem namo\u010den\u00e9)2 l\u017ei\u010dky kurkumy2 l\u017e\u00edce palmov\u00e9ho cukru1 l\u017e\u00edce prahoku (nebo asijsk\u00e9 ryb\u00ed pasty)1 l\u017e\u00edce oleje s neutr\u00e1ln\u00ed chut\u00ed (na sma\u017een\u00ed)\t\n\t\n\t\tKari pasta kroeungVlo\u017ete v\u0161echny suroviny (krom\u011b oleje) do velk\u00e9ho hmo\u017ed\u00ed\u0159e.Utlu\u010dte na hladkou pastu.Ve woku rozeh\u0159ejte olej na st\u0159edn\u011b siln\u00e9m ohni.Pastu sma\u017ete za t\u00e9m\u011b\u0159 st\u00e1l\u00e9ho m\u00edch\u00e1n\u00ed 10 minut, nebo dokud neztmavne.P\u0159endejte pastu do misky a nechte m\u00edrn\u011b vychladnout.AmokDo kari pasty vm\u00edchejte kokosov\u00e9 ml\u00e9ko.Roz\u0161lehejte vejce a p\u0159idejte je do sm\u011bsi s kari pastou.P\u0159idejte rybu, prom\u00edchejteJemn\u011b vm\u00edchejte koriandr.Z ban\u00e1nov\u00fdch list\u016f vytvo\u0159te tradi\u010dn\u00ed misti\u010dky. P\u0159\u00edpadn\u011b nalijte amok do \u017e\u00e1ruvzdorn\u00e9 n\u00e1doby.Vlo\u017ete do parn\u00edho hrnce a va\u0159te p\u0159ibli\u017en\u011b 10-15 minut, nebo dokud nen\u00ed ryba hotov\u00e1 a amok neztuhne.\t\n\t\n\t\tV p\u0159\u00edpad\u011b pot\u0159eby m\u016f\u017eete ban\u00e1nov\u00e9 listy a ryb\u00ed pastu vynechat, pokrm bude m\u00edt o n\u011bco m\u00e9n\u011b v\u00fdraznou chu\u0165, ale i tak bude dobr\u00fd\n\t\n\t\n\t\tPlat principalCambodgienne, khm\u00e8re","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198972","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=198972"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198972\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/19743"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198972"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198972"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198972"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}