Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to prepare a special dish, fish amok cambodian lemongrass curry, paleo- & vegan-friendly. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Great recipe for Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly. Cambodian cooking is less spicy with more delicate tastes than Thai and this curry is no exception. Lemongrass, ginger and turmeric are the backbone of the curry and the recipe can easily be made vegan by. Khmer Fish Amok is a national dish of Cambodia and well loved by the Cambodian people, also known as the Khmer people.
Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can cook fish amok cambodian lemongrass curry, paleo- & vegan-friendly using 20 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly:
- Make ready Yellow Kroeung Curry Paste
- Get 1 large onion
- Take 4 garlic cloves
- Take 4 lemongrass stalks, rough ends removed
- Get 2 Kafir Lime leaves OR 1/2 teaspoon lime zest and 1 1/2 teaspoon lime juice
- Make ready 1 1/2 teaspoon ground turmeric
- Prepare 1 teaspoon fresh ginger or galangel root (or more to taste)
- Take 2 teaspoon fish sauce (nam pla)
- Get 1 teaspoon tamari (or tamari soy sauce)
- Take 1/2 teaspoon maple syrup (instead of sugar)
- Prepare 1 fresh chilli or 1/2 teaspoon chilli flakes (optional - to taste)
- Make ready Curry
- Make ready 1 (400 g) tin of coconut milk
- Take 400 g white fish, such as cod, haddock, pollock or sea bream (tofu/tempeh for the vegan option)
- Get 1 red pepper
- Take 150 g fresh spinach
- Take 1 tablespoon coconut oil
- Prepare 1 handful fresh coriander or basil
- Prepare 1 fresh chilli (optional - for garnish)
- Make ready to taste Salt and pepper
Almost every restaurant in Cambodia, from luxury to low-end has it on the menu. The subtle flavors of lemongrass and kaffir lime go perfectly with a flaky white fish. Cambodian Fish Amok Is The National Food of Cambodia Fisherman on Tonle Sap Lake As you would expect with such a large coastline, seafood is very popular and Cambodian fish amok is the most popular of all seafood dishes. Fishing is common on the coastline, and on Tonle Sap Lake and River.
Steps to make Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly:
- Lay out ingredients for curry paste and prepare the food processor
- Roughly chop onion, garlic, ginger and lemongrass and combine in the food processor
- Add kafir line leaves (or lime house and zest), turmeric, fish sauce, tamarind and maple syrup and blend until the paste is smooth
- Melt coconut oil in a pan and add red pepper, cut in strips. (If you are making a vegetarian version add baby corn and green beans). Stir fry until vegetables soften but are not completely cooked.
- Transfer the vegetables to a pan. Add coconut milk and curry paste and bring to a simmer.
- Add fish and cook for 5-10 minutes.
- Add spinach and cook for 3-4 minutes until done.
- Serve with chopped coriander and/ fresh chilli as garnish. Enjoy!
Cambodian Fish Amok Is The National Food of Cambodia Fisherman on Tonle Sap Lake As you would expect with such a large coastline, seafood is very popular and Cambodian fish amok is the most popular of all seafood dishes. Fishing is common on the coastline, and on Tonle Sap Lake and River. In Cambodia, this curry is known as 'Amok' and is traditionally made with white fish. It has a beautifully fragrant curry paste as its base, made from lemongrass, shallot, garlic, ginger and turmeric which is then mixed with coconut milk. Instead of fish I've gone with prawns but you could stick with white fish if you'd prefer.
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