Amok Fish Curry
Cambodian food has a lot of wonderful fish dishes, and this is our favourite. Amok is a fragrant blend of spices in a coconut broth, and ideally steamed in banana leaves. You can use any firm fleshed fish, or a combination of fish and shellfish; and this is a mild enough curry for the whole family to enjoy.
- 3 eschallots of 1 brown onion
- 1 clove garlic
- 3cm piece fresh ginger
- 1 tbsp Herbie’s Amok Spice Mix
- 1 tbsp coconut oil
- 1 tbsp fish sauce
- 1 tbsp palm sugar
- 1/2 tsp salt
- 1 banana leaf (optional)
- 600g firm fleshed fish such as ling, angel fish or monkfish, cut into roughly 5cm pieces
- 100g green beans, cut into 3cm lengths
- 400ml coconut milk
- 1 kaffir lime leaf, finely sliced to garnish (or 1/2 tsp Herbie’s Kaffir Lime Granules)
- 1 red chilli, finely sliced to garnish
- 1 tbsp crushed raw peanuts, to garnish
- In a mortar and pestle, or small blender, combine eschallots, garlic, ginger, curry mix, coconut oil, fish sauce, palm sugar and salt to make a paste.
- Line a steamer with banana leaf, if using.
- Over medium heat, cook paste for 5 minutes, stirring. Add coconut milk and combine well.
- Place beans and fish in steamer, pour over sauce, and place lid on steamer.
- Heat 2 cups of water in a wok until boiling then place steamer in wok.
- Cook for 6-8 minutes until fish is opaque.
- Serve with garnishes and rice.
If you don’t have a steamer, simply add the beans and fish to the sauce in pan and cook over low heat until fish is opaque.