Have you tried the popular Cambodian Fish Amok before? This recipe is a national dish of Cambodia, its a creamy and delicious fish curry.
“Key substitutions for Nhor Leaves/
Amok leaves/Noni Leaves (Morinda citrifolia). Young amok leaves are very delicate in texture and have the lovely bitterness of green tea, possible substitute would be young dandelion greens or maybe arugula/rocket.”
You may also find noni leaves powder form in the Lazada/Shopee store online.
Cambodian Fish Amok Recipe
INGREDIENTS:
- For Kroeung paste:
- 5 dried red chilies (soaked, drained and chopped into a paste)
- 3 cloves garlic
- 2 tbsp galangal (cut small)
- 1tsp lemongrass (thinly sliced)
- Zest of 1/4 kaffir lime
- 1 tsp salt
- For Amok:
- 30g young nhor leaves (or noni leaves powder)
- 3 tbsp fish sauce
- 3 tbsp kaffir lime leaves
- 3 chili peppers
- 500g fish fillet (any meaty fish or white fish)
- 3/4 cup coconut cream
- 2 cups coconut milk
- 1 egg, beaten
INSTRUCTIONS:
- For Kroeung paste: In a food processor, add all ingredients and blend it to a thick mixture or paste. Traditionally, this is done using a mortar and pestle.
- For the Fish: Slice it thinly and set aside.
- Remove nhor leaves from the stem, slice the kaffir lime leaves and cayenne peppers thinly.
- Mix the kroeung paste into 1 cup of coconut milk until dissolved. Add the egg, fish sauce and sliced fish. Then add the remaining coconut milk and combine it well.
- Prepare the banana leaf cups, then put in the nhor and top with the fish mixture.
- Prepare the steamer and steam the amok in bowls.
- Let it cook in a steamer for about 15-20 minutes. Then, add some coconut cream on top and the thinly sliced kaffir leaves and cayenne peppers. Steam further until the mixture is solid, but still moist.
- Serve and enjoy with steamed Jasmine rice.
How to make the Banana Leaf cup:
Wipe the leaves with a clean cloth, then wilt the leaves and dip it into boiling water. This process will make the leaves soft enough to fold in shapes you like.
Cut circles 25 cm in diameter and place two layers together (use 2 pcs so it becomes strong enough to hold the food.) You pattern the lid of a small plate to the leaves and cut around.
Fold a square shape in the center of the circle to form the bottom of the cup. Then put a thumb on one right angle of the square and pull up two sides. Tuck, fold, and pin together with a stapler or tiny bamboo stick (or toothpicks). Repeat, until all four sides of the cup are tucked together.