Amok in the Cambodian style

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Amok in the Cambodian style

Amok in the Cambodian style

Amok in the Cambodian style
Amok in the Cambodian style

Amok in the Cambodian style :

Ingredients
Number of people
-

4
+

600 g fish fillets

1 lemongrass

1 shallot

1 small chilli pepper

1 galanga washer

Lemon tree or bergamot leaf (4 or 5)

spinach leaf

Chinese cabbage or batavia without ribs

Thai basil

Nuoc mam

Pepper

1 can of coconut milk

Banana leaf (or if there is no aluminium leaf for steaming in papillote)

3 tablespoons chopped roasted peanuts

Preparation 
TOTAL TIME: 45 MIN
Preparation: 15 min
Cooking time: 30 min
Step 1
Dice the fish, salt it with 2 tablespoons of nuoc mam (praoc mam in Cambodia), pepper, set aside and mix: lemongrass, galanga, shallot, lemon leaves as fine as possible (in Asia, you crush it with mortar) and mix it with coconut milk (use the creamy part).
Step 2
Prepare the papillote or several individual ones, at the bottom: spinach leaves, cabbage, batavia or the 3 then chopped fish peanuts and pour in the milk + herbs; sprinkle with chilli and basil fillets, close tightly.
Step 3
Steam cooking 30 minutes.
Author's note
Recipe prepared by the mother of a Cambodian friend in Siem-Reap; can vary because in Asia there are no real culinary rules: we do with what we find at the market! Serve naturally with rice (thai preferred)


I add my grain of salt

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