Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, fish amok cambodian lemongrass curry, paleo- & vegan-friendly. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. 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 must prepare a few components. You can have fish amok cambodian lemongrass curry, paleo- & vegan-friendly using 20 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly:
- Make ready Yellow Kroeung Curry Paste
- Take 1 large onion
- Take 4 garlic cloves
- Prepare 4 lemongrass stalks, rough ends removed
- Get 2 Kafir Lime leaves OR 1/2 teaspoon lime zest and 1 1/2 teaspoon lime juice
- Make ready 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)
- Prepare 1 teaspoon tamari (or tamari soy sauce)
- Get 1/2 teaspoon maple syrup (instead of sugar)
- Take 1 fresh chilli or 1/2 teaspoon chilli flakes (optional - to taste)
- Prepare Curry
- Prepare 1 (400 g) tin of coconut milk
- Prepare 400 g white fish, such as cod, haddock, pollock or sea bream (tofu/tempeh for the vegan option)
- Make ready 1 red pepper
- Take 150 g fresh spinach
- Make ready 1 tablespoon coconut oil
- Make ready 1 handful fresh coriander or basil
- Make ready 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. In Cambodia, this curry is known as 'Amok' and is traditionally made with white fish. It has a beautifully fragrant curry paste as its base, made from lemongrass, shallot, garlic, ginger and turmeric which is then mixed with coconut milk.
Steps 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!
In Cambodia, this curry is known as 'Amok' and is traditionally made with white fish. It has a beautifully fragrant curry paste as its base, made from lemongrass, shallot, garlic, ginger and turmeric which is then mixed with coconut milk. Instead of fish I've gone with prawns but you could stick with white fish if you'd prefer. An amok Khmer recipe is a traditional Khmer (Cambodian) dish usually made with fish, although chicken and beef amok are also popular. The food is traditionally a bit like a curry stew served in a boat made of banana leaves.
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