Monday, January 14, 2013

Khmer Fish Amok

Khmer Fish Amok

1  lbs of fresh white fish sliced to bite size

For lemongrass paste

1/3 cup of lemongrass
2 T of galangal
1 T of Rhizome root
1 t of turmeric powder or fresh turmeric
3 kaffir lime leaves
6 big cloves of garlic
3 big shallots
1 dried Mexico chili soak and wash cut to strips. (this is not spicy but make the paste red color)

In a mortar pestle pound all the ingredients to paste set aside (this is lemongrass paste)

1 T fish sauce (more or less up to you)
1/4 cup of palm sugar (more or less up to you)
1/2 cup of coconut cream
1 egg
1`/2 t salt

Garnish the Amok
Slek Nknor or use Chinese broccoli leaves ( khmer call katna) cut to small strips
Red chili sliced to strips
Kaffir lime leaves few strips

To make fish Amok

In a large bowl combine lemongrass paste with fish cause, palm sugar, coconut cream, egg, salt, together
Add fish and Chinese broccoli leaves (or slek Nknor and mix it well together) add MSG if you like.

Spoon the mixture of fish into a bowl that you can steam , steam for 25 minutes or until the fish is cooked

Take the Amok out the steamer, garnish with kaffir lime leaves and red chili strips; drizzle with 1 T of coconut cream.

Serve fish amok with fresh vegetables and steam rice


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