Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly. Amok curry at the Secret Garden on Otres Beach in southern Cambodia. (Photo: Jenny Adams.) Cambodia's most famous dish, however, is fish amok. This slightly sweet curry is always "There's not a lot in an amok," Bernarie continues. "Lemongrass and lime leaves…fish sauce, palm sugar. Our private dining experiences are the perfect opportunity to treat your taste.

A quick and easy Fragrant Cambodian Fish Amok recipe, from our authentic Asian cuisine collection. Inspired by 'Amok', a Cambodian fish curry, this tangy, aromatic dish combines turmeric, delicate haddock and aromatic lemongrass with creamy coconut. We've also seen Fish Amok baked like a souffle, using a whole egg to set the curry like a soft custard. You can have Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly using 20 ingredients and 8 steps. Here is how you cook that.

Ingredients of Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly

You need of Yellow Kroeung Curry Paste.
It's 1 of large onion.
Prepare 4 of garlic cloves.
Prepare 4 of lemongrass stalks, rough ends removed.
Prepare 2 of Kafir Lime leaves OR 1/2 teaspoon lime zest and 1 1/2 teaspoon lime juice.
Prepare 1 1/2 teaspoon of ground turmeric.
It's 1 teaspoon of fresh ginger or galangel root (or more to taste).
Prepare 2 teaspoon of fish sauce (nam pla).
It's 1 teaspoon of tamari (or tamari soy sauce).
Prepare 1/2 teaspoon of maple syrup (instead of sugar).
It's 1 of fresh chilli or 1/2 teaspoon chilli flakes (optional - to taste).
You need of Curry.
It's 1 (400 g) of tin of coconut milk.
You need 400 g of white fish, such as cod, haddock, pollock or sea bream (tofu/tempeh for the vegan option).
It's 1 of red pepper.
Prepare 150 g of fresh spinach.
Prepare 1 tablespoon of coconut oil.
Prepare 1 handful of fresh coriander or basil.
Prepare 1 of fresh chilli (optional - for garnish).
Prepare to taste of Salt and pepper.

Sophat told us that he. · Cambodian steamed fish recipe: Fish topped with Lemongrass & galangal in spicy lime sauce wrapped in banana leaves. A Cambodian dish of curried monkfish or codfish gently seasoned with coconut milk, turmeric, paprica, ginger, garlic, chili and fish. Learn more about fish amok, the classic Cambodian delicacy that is as healthy as it is tasty. The classic Khmer dish is light, with creamy coconut notes.

Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly step by step

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!.

In traditional style, the curry paste, which includes ingredients such as chopped chillies and garlic, lemongrass, kaffir lime leaves and shallots. Amok is a celebratory dish from Cambodia that is traditionally cooked in a banana or palm leaf, but you can use any heatproof bowl that fits inside your steamer. Beat the eggs into the curry paste mixture. Stir in the fish and gently fold in the coriander. If using the banana or palm leaves to create traditional.