Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.
Our Cambodian fish amok recipe isn't a recipe for the watery fish amok style curry or sloppy fish amok you might have eaten in a Siem Reap tourist What is Cambodian Fish Amok - And What Is It Not. Cambodian cuisine must be Southeast Asia's most under-appreciated and most misunderstood.
Here is the best “Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly” recipe we have found until now. This will be smell and look delicious.
Ingredients of Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly
- Prepare of Yellow Kroeung Curry Paste.
- Make ready 1 of large onion.
- Make ready 4 of garlic cloves.
- Take 4 of lemongrass stalks, rough ends removed.
- It’s 2 of Kafir Lime leaves OR 1/2 teaspoon lime zest and 1 1/2 teaspoon lime juice.
- Prepare 1 1/2 teaspoon of ground turmeric.
- Take 1 teaspoon of fresh ginger or galangel root (or more to taste).
- Prepare 2 teaspoon of fish sauce (nam pla).
- Prepare 1 teaspoon of tamari (or tamari soy sauce).
- Make ready 1/2 teaspoon of maple syrup (instead of sugar).
- You need 1 of fresh chilli or 1/2 teaspoon chilli flakes (optional - to taste).
- You need of Curry.
- You need 1 (400 g) of tin of coconut milk.
- Prepare 400 g of white fish, such as cod, haddock, pollock or sea bream (tofu/tempeh for the vegan option).
- It’s 1 of red pepper.
- Take 150 g of fresh spinach.
- You need 1 tablespoon of coconut oil.
- It’s 1 handful of fresh coriander or basil.
- It’s 1 of fresh chilli (optional - for garnish).
- You need to taste of Salt and pepper.
This slightly sweet curry is always "There's not a lot in an amok," Bernarie continues. "Lemongrass and lime leaves…fish sauce, palm sugar.If you're a fan of Southeast Asian curries, you'll love this fish curry recipe from Cambodia.A quick and easy Fragrant Cambodian Fish Amok recipe, from our authentic Asian cuisine collection.Inspired by 'Amok', a Cambodian fish curry, this tangy, aromatic dish combines turmeric, delicate haddock and aromatic lemongrass with creamy coconut.
Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly instructions
- 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!.
The freshwater Trei fish is traditionally used.But a common supermarket fish like halibut or cod can be used instead.Amok curry at the Secret Garden on Otres Beach in southern Cambodia. (Photo: Jenny Adams.) Cambodia's most famous dish, however, is fish amok.
The mortar and pestle will give the curry a deeper flavor.Learn more about fish amok, the classic Cambodian delicacy that is as healthy as it is tasty.The classic Khmer dish is light, with creamy coconut notes.In traditional style, the curry paste, which includes ingredients such as chopped chillies and garlic, lemongrass, kaffir lime leaves and shallots.While simmering, add additional Keffir lime leaves and lemongrass to really infuse those flavors into the Amok.
