Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, fish amok cambodian lemongrass curry, paleo- & vegan-friendly. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly is something which I have loved my whole life. They are fine and they look wonderful.
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. 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 Khmer Fish Amok is a national dish of Cambodia and well loved by the Cambodian people, also known as the Khmer people.
To get started with this recipe, we must 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 it.
The ingredients needed to make Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly:
- Get Yellow Kroeung Curry Paste
- Prepare 1 large onion
- Make ready 4 garlic cloves
- Make ready 4 lemongrass stalks, rough ends removed
- Make ready 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
- Make ready 1 teaspoon fresh ginger or galangel root (or more to taste)
- Prepare 2 teaspoon fish sauce (nam pla)
- Prepare 1 teaspoon tamari (or tamari soy sauce)
- Make ready 1/2 teaspoon maple syrup (instead of sugar)
- Take 1 fresh chilli or 1/2 teaspoon chilli flakes (optional - to taste)
- Take Curry
- Get 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)
- Take 1 red pepper
- Prepare 150 g fresh spinach
- Take 1 tablespoon coconut oil
- Take 1 handful fresh coriander or basil
- Prepare 1 fresh chilli (optional - for garnish)
- Take to taste Salt and pepper
The food is traditionally a bit like a curry stew served in a boat made of banana leaves. Ingredients But in the meantime, you can use this Cambodian Fish Amok recipe to try it at home. 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.
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!
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. Cambodian Amok is a wonderfully fragrant Cambodian curry that uses lemongrass, turmeric, garlic, chilli, ginger and shallot to create a powerfully flavoursome curry paste. That curry paste is combined with coconut milk, prawns and bok choi for a simple and light weeknight dinner that you will want to make again and again. Thinly slice the fish into ½-inch thick bite size pieces and set aside.
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