How to Prepare Appetizing Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly
Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly. 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). Amok is no exception - this deliciously fragrant dish features a slightly sweet and spicy curry paste (known as kroeung) made from local lemongrass, kaffir lime leaves, turmeric, galangal and garlic served in a banana leaf bowl and optionally garnished with coconut milk, kaffir lime leaves and red chilli. Khmer Fish Amok is a national dish of Cambodia and well loved by the Cambodian people, also known as the Khmer people.
Our Cambodian fish amok recipe is traditional - an authentic steamed fish curry made to a classic recipe from an older generation of cooks who believe that if it's not properly steamed, it's not amok trei (steamed fish curry). 'Amok' means to steam in banana leaves in Khmer and it is thought that this refined This authentic Khmer Fish Amok Recipe is a traditional Khmer dish usually made with fish, it can also make from chicken and beef. Amok recipe is a Khmer Royal dish and it is dating back to the Khmer Empire. The food is traditionally a bit like a curry stew served in a boat made of banana leaves. You can have Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly using 20 ingredients and 8 steps. Here is how you cook it.
Ingredients of Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly
- Prepare of Yellow Kroeung Curry Paste.
- It's 1 of large onion.
- It's 4 of garlic cloves.
- It's 4 of lemongrass stalks, rough ends removed.
- You need 2 of Kafir Lime leaves OR 1/2 teaspoon lime zest and 1 1/2 teaspoon lime juice.
- You need 1 1/2 teaspoon of ground turmeric.
- You need 1 teaspoon of fresh ginger or galangel root (or more to taste).
- You need 2 teaspoon of fish sauce (nam pla).
- It's 1 teaspoon of tamari (or tamari soy sauce).
- Prepare 1/2 teaspoon of maple syrup (instead of sugar).
- It's 1 of fresh chilli or 1/2 teaspoon chilli flakes (optional - to taste).
- You need of Curry.
- You need 1 (400 g) of tin of coconut milk.
- It's 400 g of white fish, such as cod, haddock, pollock or sea bream (tofu/tempeh for the vegan option).
- Prepare 1 of red pepper.
- It's 150 g of fresh spinach.
- You need 1 tablespoon of coconut oil.
- Prepare 1 handful of fresh coriander or basil.
- You need 1 of fresh chilli (optional - for garnish).
- It's to taste of Salt and pepper.
Ingredients Inspired by 'Amok', a Cambodian fish curry, this tangy, aromatic dish combines turmeric, delicate haddock and aromatic lemongrass with creamy coconut. Serve over rice with a sprinkle of fresh chilli. Fish Amok Thinly slice the fish into ½-inch thick bite size pieces and set aside. Heat the oil in a saucepan over medium-high heat.
Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly step by step
- 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!.
Cambodian Fish Amok Is The National Food of Cambodia Fisherman on Tonle Sap Lake As you would expect with such a large coastline, seafood is very popular and Cambodian fish amok is the most popular of all seafood dishes. Fishing is common on the coastline, and on Tonle Sap Lake and River. Amok is a traditional Khmer (Cambodian) dish usually made with fish, although chicken and beef amok are also popular. The food is traditionally a bit like a curry stew served in a boat made of banana leaves. It can be served with our without rice.
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