Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, fish amok cambodian lemongrass curry, paleo- & vegan-friendly. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
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Great recipe for Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly. Cambodian cooking is less spicy with more delicate tastes than Thai and this curry is no exception. Lemongrass, ginger and turmeric are the backbone of the curry and the recipe can easily be made vegan by. Here is how you achieve it.
To get started with this particular recipe, we have to prepare a few components. You can cook fish amok cambodian lemongrass curry, paleo- & vegan-friendly using 20 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly:
- Prepare Yellow Kroeung Curry Paste
- Make ready 1 large onion
- Take 4 garlic cloves
- Make ready 4 lemongrass stalks, rough ends removed
- Get 2 Kafir Lime leaves OR 1/2 teaspoon lime zest and 1 1/2 teaspoon lime juice
- Take 1 1/2 teaspoon ground turmeric
- Prepare 1 teaspoon fresh ginger or galangel root (or more to taste)
- Make ready 2 teaspoon fish sauce (nam pla)
- Make ready 1 teaspoon tamari (or tamari soy sauce)
- Take 1/2 teaspoon maple syrup (instead of sugar)
- Prepare 1 fresh chilli or 1/2 teaspoon chilli flakes (optional - to taste)
- Take Curry
- Get 1 (400 g) tin of coconut milk
- Make ready 400 g white fish, such as cod, haddock, pollock or sea bream (tofu/tempeh for the vegan option)
- Take 1 red pepper
- Get 150 g fresh spinach
- Make ready 1 tablespoon coconut oil
- Take 1 handful fresh coriander or basil
- Take 1 fresh chilli (optional - for garnish)
- Take to taste Salt and pepper
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 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. Fish Amok is a classic Khmer dish. It's usually steamed and served in a banana leaf with a little coconut cream on top but I adapted it for us to make at home.
Instructions to make Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly:
- 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!
Fish Amok is a classic Khmer dish. It's usually steamed and served in a banana leaf with a little coconut cream on top but I adapted it for us to make at home. Almost every restaurant in Cambodia, from luxury to low-end has it on the menu. The subtle flavors of lemongrass and kaffir lime go perfectly with a flaky white fish. In Cambodia, this curry is known as 'Amok' and is traditionally made with white fish.
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