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How to make Cambodian Fish Amok

Cambodian cuisine is not as hot and spicy as neighbouring countries like Thailand and Vietnam, instead the focus is on fresh layers of flavour from herbs. Fish Amok is a dish that grabs it’s taste from the leaf of an abundantly grown Amok tree. In Khmer food the leafy tang of the Amok makes this distinctive dish one of the most popular. In Latin America we met the Amok, otherwise known as Noni and the fruit is a weird tasting gooey mix of blue cheese and garlic. Combined with snake fish from a local pond, Fish Amok is easy to make and gets a double thumbs up from us.

You will need:
500g of white fish, 200g of Ngor leaves (spinach is a good substitute), half to 1 cup of coconut cream, 1 tbspn dry chilli paste, 1 tspn tumeric, 1 small piece of galangal, 2 kaffir lime leaves, 2 sticks of lemongrass, 2 cloves of garlic, 1 tbspn of fish sauce, 1 tspn of salt, 1 tbspn of sugar and 1 egg.

Do this:
Slice and chop the lemon grass, galangal, kaffir lime leaves, garlic and shallots. Grind them in a mortar until very fine and add the tumeric powder and dried chilli paste, keep pounding until they are all mixed together. Then slice the ngor leaves and fish and set aside.

Take a bowl, scoop up the paste, and mix it with the egg and coconut cream over a low flame. Add the sugar, salt and fish sauce, and stir well, then add the fish and ngor leaves, stirring until the fish is cooked and the smell is making you crazy. Usually that takes about 20 minutes on a low flame.

Scoff like this:
Serve on a bed of steamed rice, top with fresh coconut milk and julienne chilli. We recommend washing it down with some super cold vodka and fresh lime.

All I can say is thank god Andres learned how to make it. To find out more about where we learned how to make this curry and the cooking classes in Siem Reap visit Beyond. unique escapes.


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