Jul 26, 2009
Amok: Favourite Cambodian food
Amok: Khmer recipe
Last week I was in Cambodia for a visit. Among all the dishes I tried I loved Amok the most. During my trip I visited Cifa projects on distance adoptions (sponsorships) incase you have been wanting to help but do not know exactly how then you can mail me and give you more info on what I saw.
This recipe is from http://www.khmerkromrecipes.com/recipes/recipe157.html
Go over there and see other typical khmer food recipes.
Steamed catfish with coconut sauce wrapped with banana leaves is delicious authentic Khmer recipe.
* Khmer Krom from Karmourn Sor, usually makes *Amok* with collar green instead of banana leaves, because *Amok* wrapped with collar green leaves serves very practical purpose that could eat the whole thing, and with banana leaves you can only eat what inside. Ingredients :
-1 lb Fillet catfish or any kind of white fish, cut into small chunks
- ½ Teaspoon salt
- ¼ Teaspoon black pepper
- 1 Large canned coconut milk
- 1 Red onion, chopped
- 1 Clove garlic, chopped
- 2 Kaffir lime leaves
- 3 Sliced fresh galanga root, or frozen galanga root
- ½ Teaspoon turmeric powder, or 3 pieces grated fresh turmeric roots, (option)
- 2 Tablespoons fresh or frozen minced lemon grass
- 2 Tablespoons fish sauce
- 2 Tablespoons sugar, or palm sugar
- 1 Teaspoon paprika
- Banana leaf or collar green leaves for wrap fish
Step by step Amok making :
In a large bowl, put fish, salt and black pepper together, mix well, set a side.
In a blender, put coconut milk, onion, garlic, kaffir lime leaves, galang, turmeric,lemon grass, fish sauce, sugar and paprika, blended well.
Pour coconut sauce into a non- stick saucepan, simmering till sauce thicken.
Pour half among of sauce in with marinated fish, mix well.
If using collar green leaves ; soaked collar green leaves in warm water, drained.
If you use banana leaf, washed and dried with paper towel, cut to size of a dinner plate.
Spread the leaf out on a cutting board, put some marinated fish to the center of the leaf, carefully fold each side of the leaf over fish, and tighly tucks both end under to secured it, continue to wraps until fish gone.
When done put *Amok* on a bamboo container, or corning ware, steamed for 1 hour.
Removed lid , using a fork to makes an opening on the center of each Amok, add remaining coconut sauce to each *Amok*, covered steamer with lid, continue to steamed for 5 minutes before serve.
Serve hot with rice.
Tip: If this is your first time to make *Amok*, I recommend aluminum foil to aid with wrapping. Lay a piece of aluminum flat, put banana leaf or collar green leaf on top, add fish and wrap.