Fish amok or amok trei is a Khmer steamed fish curry (amok) with a mousse-like consistency, considered one of Cambodia's national dishes. Fish amok is believed to have been a royal Khmer dish dating back to the Khmer Empire, although some question it originating in Cambodia.
Make Amok, Fish Curry Steamed In Banana Leaves
Ingredients:
Snakehead or Catfish, 800g
Great Morinda leaves
1 tbsp, Prahok (a salted and fermented fish paste)
4 tbsp, Amok Paste (Lemongrass, Kaffir Lime Leaves, Garlic, Turmeric
,and Pepper Paste)
1 tbsp, Sugar
150 ml, Coconut milk
1 Egg
* Great morinda leaves can also be substituted with kale leaves if not available.
1. Remove the bone form the fish. Cut the fish into bite sized pieces and set aside.
2. In a mixing bowl, add the boneless fish fillet, and seasoning with prohok, sugar, amok paste and egg. Mix until well combined.
3. Serve in a basket made of banana leaves. The curry mixture is placed in a banana leaf container with great morinda leaves at the bottom.
4. Steamed for around 20 to 30 minutes until the curry achieves a mousse-like consistency.
5. Add the red bell pepper and egg, done!
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