Ingredients
- 1 stem lemongrass, outer layer removed, bottom 3 inches finely sliced
- 1 piece galangal about 1 inch (2.5cm), sliced
- 4 kaffir lime, leaves sliced, middle stem removed
- 2 red chilies, long, Asian style sliced, deseeded
- 4 cloves garlic, sliced
- 3 shallots, sliced
- 3 tbsp turmeric, fresh or 2 tbsp turmeric powder
- 2 tsp shrimp paste
- 2 tbsp coconut oil or olive oil
- 1 1/2 cups coconut cream
- 1 lb fish portions, thinly sliced
- 1 cup chicken stock
- 2 eggs, lightly beaten
- 1 tbsp fish sauce
- 1/2 lb spinach, leaves only, or silver beat leaves, thinly sliced
- 1/2 tbsp palm sugar, substitute with brown sugar
- salt, ground sea
- black pepper, ground
- 1 bell pepper (capsicum), red, ribs and seeds removed, julienned
- 2 kaffir lime, leaves sliced, middle stem removed
Recipe Description
Enjoy the sensation of making your own curry paste. Honestly it is worth it. And then add wonderful ingredients, most from the supermarket or Chinese grocer, to make Cambodian fish amok, the national dish of Cambodia.
Recipe Directions
1. Place the sliced lemongrass, galangal, kaffir lime leaves, red chilies, garlic and shallots and pound them until well combined. Then add turmeric and shrimp paste and pound again until smooth.
2. Heat the oil in a pan or wok over low heat. Add the curry paste and stir until fragrant. Add half the coconut cream and stir to incorporate the paste. Simmer until the coconut cream starts to separate. Add the fish and cook for 1 minute after the coconut cream re-boils. Then add the remaining coconut cream and chicken stock.
3. Cook on a low heat until the fish is cooked. Meanwhile combine the eggs and fish sauce. Add the egg mixture to the fish curry along with the spinach, palm sugar and a good grind of salt and pepper. Cook for a further 1 minute. Remove from the heat.
4. Serve with steamed rice and garnish with the red bell pepper and kaffir lime leaves.
