{"id":2199,"date":"2011-05-21T07:47:49","date_gmt":"2011-05-20T23:47:49","guid":{"rendered":"http:\/\/www.peepor.net\/pint\/blog\/?p=2199"},"modified":"2014-02-09T11:04:02","modified_gmt":"2014-02-09T03:04:02","slug":"easy-to-make-fish-amok","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=2199","title":{"rendered":"Spicy &#038; Real Sinful Fish Amok That Is Easy To Make"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" title=\"Fish Amok\" alt=\"\" src=\"http:\/\/www.peepor.net\/pint\/blog\/wp-content\/uploads\/2011\/05\/Fish-Amok.jpg\" width=\"650\" height=\"504\" \/><\/p>\n<p style=\"text-align: justify;\">I saw this dish featured in the UK food show &#8216;Gordon&#8217;s Great Escape&#8217; and decided to give it a try.<\/p>\n<p style=\"text-align: justify;\">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.<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p><strong><em>Ingredients<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Egg: 1<\/li>\n<li style=\"text-align: justify;\">Shrimp paste: 1 tsp<\/li>\n<li style=\"text-align: justify;\">Coconut milk: 300ml<\/li>\n<li style=\"text-align: justify;\">Fish sauce: 1.5 tbsp<\/li>\n<li style=\"text-align: justify;\"><span style=\"text-decoration: underline;\"><strong><a title=\"Thai Curry Paste\" href=\"http:\/\/www.mysupermarket.co.uk\/sainsburys-price-comparison\/Curry_Sauce_And_Paste\/Sainsburys_Thai_Red_Curry_Paste_Medium_175g.html\" target=\"_blank\">Sainsbury&#8217;s Thai red curry paste<\/a><\/strong><\/span>: 1 tbsp<\/li>\n<li style=\"text-align: justify;\">Padi chilli: 3, chopped<\/li>\n<li style=\"text-align: justify;\">White fish (any): 2 steaks (300g)<\/li>\n<li style=\"text-align: justify;\">Chives: 1 stalk, chopped<\/li>\n<\/ul>\n<p><strong><em>Method<\/em><\/strong>:<\/p>\n<ol>\n<li style=\"text-align: justify;\">Beat egg with shrimp paste.<\/li>\n<li style=\"text-align: justify;\">Stir in coconut milk, fish sauce, curry paste and chillies. Pour into container to be used for steaming.<\/li>\n<li style=\"text-align: justify;\">Place fish into the container, distributing them evenly.<\/li>\n<li style=\"text-align: justify;\">Steam for 20min.<\/li>\n<li style=\"text-align: justify;\">Garnish with chives and serve with rice.<\/li>\n<\/ol>\n<p><strong><em>Tricks<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">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 &#8211; and it works!<\/li>\n<li style=\"text-align: justify;\">Apart from rice, serve this dish with some cucumbers as well to cool down the piqued tongue.<\/li>\n<\/ul>\n<p><strong><em>Fiery rating<\/em><\/strong><br \/>\n\ud83d\udc7f \ud83d\udc7f \ud83d\udc7f \ud83d\udc7f \ud83d\udc7f<\/p>\n<p><strong><em>Serving<\/em><\/strong>:<br \/>\n2-3 persons<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=2199\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>I saw this dish featured in the UK food show &#8216;Gordon&#8217;s Great Escape&#8217; 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 &hellip; <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=2199\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[133,284],"tags":[254,37,230],"class_list":["post-2199","post","type-post","status-publish","format-standard","hentry","category-cambodian","category-seafood","tag-coconut","tag-fish","tag-steamed"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2199","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2199"}],"version-history":[{"count":16,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2199\/revisions"}],"predecessor-version":[{"id":6919,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2199\/revisions\/6919"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2199"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2199"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2199"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}