Fish Amok (Cambodian Steamed Fish Curry)

 

Fish Amok

Fish Amok (Cambodian Steamed Fish Curry)

Fish Amok is a classic Cambodian dish featuring steamed fish in a fragrant and flavourful coconut curry. Traditionally wrapped and steamed in banana leaves, this recipe offers a vibrant taste of Cambodia.

Ingredients:

  • For the Kreung Paste:
    • 2 stalks lemongrass, white bulb chopped
    • 3 cloves garlic, chopped
    • 1 shallot, chopped
    • 1-inch piece galangal, chopped (or substitute ginger)
    • 1 kaffir lime leaf, chopped
    • 1/2 red chilli pepper, chopped (adjust for spice preference)
    • 1/2 teaspoon turmeric powder
  • For the Fish Amok:
    • 1 pound white fish fillets (snapper, cod, or basa work well) cut into bite-sized pieces
    • 1 cup coconut milk, full-fat
    • 1/2 cup vegetable broth
    • 2 tablespoons palm sugar (or brown sugar)
    • 1 tablespoon fish sauce
    • 1 tablespoon lime juice
    • 1 egg, beaten
    • 1/4 cup chopped green beans (optional)
    • Salt to taste
    • Banana leaves (optional, for wrapping)
  • For Garnish (optional):
    • Fresh kaffir lime leaves
    • Red chilli pepper slices
    • Chopped fresh herbs (basil, cilantro)

Instructions:

  1. Make the Kreung Paste: In a food processor or mortar and pestle, combine all the Kreung paste ingredients and blend or pound until a smooth paste forms.
  2. Marinate the Fish: In a large bowl, combine the fish pieces, Kreung paste, coconut milk, vegetable broth, palm sugar, fish sauce, and lime juice. Toss well to coat the fish and marinate for at least 15 minutes.
  3. Prepare the Banana Leaf Cups (optional): Soak two banana leaves in warm water for 10 minutes to soften them. If using, cut and fold the leaves into small cups or squares.
  4. Assemble and Steam: If using banana leaves, spoon the marinated fish mixture into the prepared cups. Otherwise, use ramekins or a shallow baking dish. Arrange green beans on top, if desired. Pour the remaining marinade over the fish.
  5. Steam for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork. A steamer basket or bamboo steamer works well.
  6. Garnish and Serve: While still hot, garnish with fresh kaffir lime leaves, red chilli slices, and chopped herbs (optional). Serve with steamed rice.

Tips:

  • Adjust the amount of chilli pepper in the Kreung paste according to your spice preference.
  • If you don't have banana leaves, you can use ramekins or a shallow baking dish.
  • You can substitute other vegetables for the green beans, such as asparagus, snow peas, or bell peppers.
  • Serve Fish Amok with a side of steamed jasmine rice for a complete and satisfying meal.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

Fish Amok: A Steamy Symphony of Flavour in Cambodia

A Culinary Treasure: Fish Amok is a cornerstone of Cambodian cuisine. Delicate steamed fish rests in a fragrant embrace of coconut curry, infused with the vibrant flavours of lemongrass, turmeric, and the soul of Cambodian cooking - kroeung (a paste made with galangal, kaffir lime leaves, and other aromatics).

Tradition on a Plate: Fish Amok's history is deeply intertwined with Cambodian culture. Traditionally steamed in banana leaves over open fires, the dish embodies the resourcefulness and ingenuity of Cambodian cooking. The use of kroeung reflects the influence of neighbouring Southeast Asian countries, while the subtle sweetness of palm sugar adds a unique Cambodian touch.

Undying Popularity: Fish Amok's popularity stems from its simplicity and deliciousness. The creamy coconut curry complements the delicate fish perfectly, while the kroeung adds a complex layer of flavour. It's a versatile dish, enjoyed for celebratory feasts or as a comforting family meal.

Future Flavours: Sustainable practices are key to ensuring the future of Fish Amok. Sourcing responsibly caught fish and using coconut milk from ethically managed farms are crucial steps. Experimenting with local, seasonal vegetables in the curry can add a fresh twist to this classic dish.

A Culinary Adventure Awaits: Fish Amok is a must-try for any visitor to Cambodia. It's more than just a dish; it's a journey into the heart of Cambodian culture and a testament to the enduring power of tradition and flavour.

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