I saw this dish featured in the UK food show ‘Gordon’s Great Escape’ and decided to give it a try.
Fish Amok, otherwise known as Cambodian steamed curry fish, is an Asian dish served as a culinary cuisine of the Kmer tribe. Anyone who embraces the marriage of coconut and curry would definitely fall in love with this creamy and piquant fare.
- Egg: 1
- Shrimp paste: 1 tsp
- Coconut milk: 300ml
- Fish sauce: 1.5 tbsp
- Sainsbury’s Thai red curry paste: 1 tbsp
- Padi chilli: 3, chopped
- White fish (any): 2 steaks (300g)
- Chives: 1 stalk, chopped
- Beat egg with shrimp paste.
- Stir in coconut milk, fish sauce, curry paste and chillies. Pour into container to be used for steaming.
- Place fish into the container, distributing them evenly.
- Steam for 20min.
- Garnish with chives and serve with rice.
- The authentic version of this dish requires the paste to be made from scratch by blending 2 dried chillies, 3 cloves garlic, 1 shallot, 3 stalks lemongrass, a 1cm galangal, 1 lime leaf and 1 tsp salt. However, to save time, and because of inaccessibility to a blender and all of these exotic Asian ingredients, I used the red curry paste as a substitute instead – and it works!
- Apart from rice, serve this dish with some cucumbers as well to cool down the piqued tongue.
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