Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, fish amok cambodian lemongrass curry, paleo- & vegan-friendly. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Our Cambodian fish amok recipe isn't a recipe for the watery fish amok style curry or sloppy fish amok you might have eaten in a Siem Reap tourist What is Cambodian Fish Amok - And What Is It Not. Cambodian cuisine must be Southeast Asia's most under-appreciated and most misunderstood. We've also seen Fish Amok baked like a souffle, using a whole egg to set the curry like a soft custard.
Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly is one of the most favored of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular 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 that.
The ingredients needed to make Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly:
- Get Yellow Kroeung Curry Paste
- Get 1 large onion
- Prepare 4 garlic cloves
- Get 4 lemongrass stalks, rough ends removed
- Prepare 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)
- Prepare 2 teaspoon fish sauce (nam pla)
- Get 1 teaspoon tamari (or tamari soy sauce)
- Prepare 1/2 teaspoon maple syrup (instead of sugar)
- Make ready 1 fresh chilli or 1/2 teaspoon chilli flakes (optional - to taste)
- Prepare Curry
- Prepare 1 (400 g) tin of coconut milk
- Make ready 400 g white fish, such as cod, haddock, pollock or sea bream (tofu/tempeh for the vegan option)
- Get 1 red pepper
- Make ready 150 g fresh spinach
- Get 1 tablespoon coconut oil
- Make ready 1 handful fresh coriander or basil
- Make ready 1 fresh chilli (optional - for garnish)
- Take to taste Salt and pepper
A gentle curry with strong lemongrass flavor. Be the first to review this recipe. Mix the water, curry powder, lemongrass powder, oil, and fish sauce with a fork to form a paste. This traditional Cambodian curry is popular among locals and tourists.
Steps 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!
My version of this dish is made with fish and garnished with thinly sliced kaffir. Fish Amok is a classic Khmer dish, and everyone we talked to had a family recipe. It's usually steamed and served in a banana leaf with a little coconut cream on top. This curry is bittersweet, citrusy, salted, and aromatic with peppery notes and medium heat. Season sauces for beef, chicken, pork, seafood, tofu, and veggies.
So that’s going to wrap this up for this exceptional food fish amok cambodian lemongrass curry, paleo- & vegan-friendly recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
