Sunday, April 17, 2011
1 lb of tilapia sliced thin (no bone only meat part)
1 can of coconut milk (save about 2 T for topping)
1 T of fish sauce
1 T of sugar
2 dried red big Mexican chilies (this is not hot, but it gives color to the food)
5 cloves of garlic
2 pieces of galangal
1/4 cup of sliced lemongrass about 1 stalk of white part only
1 T of kapi this is Thai shrimp paste
1 T of red curry
1 cup of thinly sliced collard green or Chinese broccoli only the leaves part
6 kaffir lime leaves cut to thin pieces. Save a bit just for garnish on the top.
Soak the dried red Mexican chilies in warm water till soft, squeeze the water off then cut it to small pieces set aside.
In a mortar and pestle pound the lemongrass, garlic, galangal; kaffir limes leaves, Mexican chilies to pastes
Then add shrimp paste, and red curry paste pound it all together till it turns to a red paste.
To make fish Amok,
Add the coconut milk to the lemongrass paste that you just made mix it well together
In a big bowl add the lemongrass paste to the tilapia,fish sauce now add the collard green, fold it together gently.
In Cambodia we steam this fish curry in a banana leave by making it to a deep bowl
I don’t often buy banana leaves so I use a big bow and put all my fish curry mixture in, then steam in a bamboo steamer or any steamer that is big enough to hold the bowl.
Steam till the fish is done, with tilapia it won’t take too long. Turn the heat off drizzle with 2 T of coconut milk and sprinkle with the rest of kaffir lime leaves.
We serve this fish amok with steam rice and lot of fresh vegetables like long bean, cucumber and cabbage.