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Fish Amok (amok de poisson): photo of the dish
Illustrative photo: sharonang — CC0, Wikimedia Commons
Fish & seafood

Fish Amok (amok de poisson)

Amok is Cambodia's national dish: fish marinated in a kroeung paste, steamed in leaves with a coconut milk custard. Soft texture, with the fragrance of herbs and coconut milk.

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Ingredients

Ingredients

Sauce

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cut the fish into pieces and mix with the kroeung, galangal powder, fish sauce and sugar. Leave to marinate for 20 minutes.
  2. In a bowl, beat the eggs with the coconut milk, curry paste and shredded lime leaves.
  3. Line small bowls or a casserole with banana leaves, then divide the marinated fish among them.
  4. Pour the coconut milk mixture over the fish and fold the leaves into small parcels.
  5. Steam for 20 minutes, until the custard has set and the fish is tender.
  6. Serve hot with white rice and sliced chillies.

Variations and tips

Oven version. Place the bowls in a dish, cover with foil and bake at 170 °C for 25 minutes.

More ideas

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Original Ecomely recipe.