Go Back
–+ servings

Authentic Cambodian Fish Amok

An authentic Cambodian fish amok recipe to recreate these delicious traditional flavors in your kitchen
Print Recipe Pinner la recette
5/5 (3)
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Main course
Cuisine: Cambodian, Khmer
Servings: 2 people
Calories: 453kcal
Author: Marc Winer

Ingredients

  • 150 ml coconut milk
  • 2 eggs beaten
  • 300 g of cod or other white fish cut into 3 cm cubes
  • 1 bunch of fresh coriander roughly chopped

Kroeng curry paste

  • 8 cm of galangal peeled, roughly chopped
  • 6 cloves garlic peeled, roughly chopped
  • 12 leaves of kaffir lime leaves roughly chopped
  • 2 limes juice and zest only
  • 7 shallots roughly chopped
  • 2 dried red chilies rehydrated
  • 2 teaspoons of turmeric
  • 2 tablespoons palm sugar
  • 1 tablespoon of prahok or Asian fish paste
  • 1 tablespoon neutral oil for cooking
US Customary - Metric

Procédé

Kroeung curry paste

  • Put all ingredients (except oil) in a large mortar.
    8 cm of galangal, 6 cloves garlic, 12 leaves of kaffir lime leaves, 2 limes, 7 shallots, 2 dried red chilies, 2 teaspoons of turmeric, 2 tablespoons palm sugar, 1 tablespoon of prahok
    pâte kroeung
  • Pound until a smooth paste is obtained.
    ingrédients pâte de curry pilés
  • Heat the oil in a wok over medium-high heat.
    1 tablespoon neutral oil
  • Fry the paste, stirring almost constantly for 10 minutes, or until it has darkened in color.
    pâte de curry dans wok
  • Transfer the paste to a bowl and let it cool slightly.
    pâte de curry dans un bol

Amok

  • Incorporate the coconut milk into the curry paste.
    150 ml coconut milk
    lait de coco dans la pâte de curry
  • Beat the eggs and add them to the curry paste mixture.
    2 eggs
  • Add the fish, mix
    300 g of cod or other white fish
    poisson ajouté
  • Gently fold in the coriander.
    1 bunch of fresh coriander
    corriandre ajouté
  • Use banana leaves to create traditional containers. Alternatively, pour the amok into a heat-resistant dish.
    amok cru mis dans feuilles de bananiers
  • Place in a steamer and cook for about 10-15 minutes, or until the fish is cooked and the amok has set.
    amok dans un cuiseur vapeur

Notes

You can omit the banana leaves and fish paste if necessary, you'll lose some flavor but it will still be good

Nutrition

Calories: 453kcal | Féculents: 31g | Protein: 38g | Fat: 22g | Saturated Fat: 15g | Cholesterol: 234mg | Sodium: 186mg | Potassium: 1250mg | Fiber: 5g | Sugar: 9g | Vitamin A: 535IU | Vitamin C: 30mg | Calcium: 126mg | Iron: 6mg
As-tu réalisé cette recette ?Tague @marcwiner sur Instagram !