Cambodian (Khmer) Fish Amok Recipe

• 份量: 3 servings
• 活動時間: 20 minutes
• 總時間: 40 minutes

食材

Banana leaves (optional for bowls, see link for video instructions or use individual heatproof serving bowls.)

2 lemon grass stalks (remove dry outer leaves) (white part only)

2 grams fresh turmeric (1-inch piece)

2 pieces finger root (or 1 tbsp minced ginger)

1 clove garlic

5 small dried red chilies (soaked for 5 minutes in hot water, drained)

16 oz firm white fish (separated) (I use cod - 12oz blended, 4 oz cut into 3 slices)

14 oz coconut milk (reserve 3 tbsp for garnish)

2 eggs

2 tbsp fish sauce

2 tbsp sugar

5 kaffir lime leaves (sliced thinly, separated)

9 Thai basil leaves

Reserved 3 tbsp coconut milk

Reserved kaffir lime leaves

3 Thai red chilis (thinly sliced)

步驟

Make banana bowls and secure with toothpicks. Set aside. These are optional for bowls, see this link for video for how-to-make instructions or use individual heatproof serving bowls.

If making curry paste: Trim root end of lemon grass and cut only the white part into small pieces. In a food processor add the curry paste ingredients and puree until a paste forms. Add a tablespoon of water if needed.

In a food processor add 12 ounces of the fish, and pulse until broken down. Scoop into a bowl and add 3 tablespoons of curry paste, coconut milk, eggs, fish sauce, sugar and half the kaffir lime leaves. Mix until thoroughly combined.

To each banana bowl, or individual heatproof serving bowl, add 3 Thai basil leaves and then divide half of the fish amok mixture over basil. Top with reserved sliced fish piece in each bowl and then remaining amok mixture to cover.

Steam for 10 minutes. Remove lid and top each amok with 1 tablespoon of reserved coconut milk and remaining slivered kaffir lime leaves. Cover with lid and steam for another 10 minutes. Serve with red chiles on top and steamed rice.

營養

• 卡路里: 474 kcal
• 總脂肪: 22 g
• 飽和脂肪: 18 g
• 不飽和脂肪: 3 g
• 反式脂肪: 0.01 g
• 膽固醇: 174 mg
• 鈉: 1084 mg
• 總碳水化合物: 15 g
• 膳食纖維: 0.5 g
• 總糖: 9 g
• 蛋白質: 34 g