Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, fish amok cambodian lemongrass curry, paleo- & vegan-friendly. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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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. Here is how you achieve it.
To begin with this recipe, we must first prepare a few ingredients. You can have fish amok cambodian lemongrass curry, paleo- & vegan-friendly using 20 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly:
- Take Yellow Kroeung Curry Paste
- Get 1 large onion
- Prepare 4 garlic cloves
- Prepare 4 lemongrass stalks, rough ends removed
- Get 2 Kafir Lime leaves OR 1/2 teaspoon lime zest and 1 1/2 teaspoon lime juice
- Prepare 1 1/2 teaspoon ground turmeric
- Get 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)
- Make ready 1 fresh chilli or 1/2 teaspoon chilli flakes (optional - to taste)
- Take Curry
- Take 1 (400 g) tin of coconut milk
- Get 400 g white fish, such as cod, haddock, pollock or sea bream (tofu/tempeh for the vegan option)
- Take 1 red pepper
- Prepare 150 g fresh spinach
- Get 1 tablespoon coconut oil
- Make ready 1 handful fresh coriander or basil
- Prepare 1 fresh chilli (optional - for garnish)
- Make ready to taste Salt and pepper
Our Cambodian fish amok recipe is traditional - an authentic steamed fish curry made to a classic recipe from an older generation of cooks who believe that if it's not properly steamed, it's not amok trei (steamed fish curry). 'Amok' means to steam in banana leaves in Khmer and it is thought that this refined Fish Amok is a classic Khmer dish. It's usually steamed and served in a banana leaf with a little coconut cream on top but I adapted it for us to make at home. 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.
Instructions 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!
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. In Cambodia, this curry is known as 'Amok' and is traditionally made with white fish.
So that is going to wrap it up with this special food fish amok cambodian lemongrass curry, paleo- & vegan-friendly recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
