cambodian fish amok
Delicious Rawspicebar's CAMBODIAN FISH AMOK recipe.
prep time
cook time
method
Stir-Fry
yield
Ingredients
- thai curry powder
- 3 cloves garlic, peeled and diced
- 1 large shallot, peeled and chopped
- 1 inch ginger, diced
- 1 teaspoon light brown sugar
- 2 teaspoons salt
- 2 tablespoons vegetable oil
- 2 cups vegetable oil
- 1 cup coconut milk, well shaken
- 1 tablespoon white sugar
- 1 pound firm & mild white fish (halibut, mahi mahi or cod), skin removed
- 1 1/2 cups fresh spinach leaves, chopped
- 1 egg
- steamed brown rice, to serve
How To Make cambodian fish amok
-
Step 1To make the curry paste, put RawSpiceBar's Thai Curry Powder, garlic, shallot, ginger, brown sugar and 1 teaspoon salt in the food processor; mix until it becomes a paste.
-
Step 2Slice the fish into 1/2-inch thick pieces and set aside.
-
Step 3Heat the vegetable oil in a saucepan over medium-high heat. Add curry paste and stir until fragrant, 1-2 minutes.
-
Step 4Add coconut milk, white sugar and remaining salt, whisking to combine.
-
Step 5Turn heat to medium low and simmer for 2 minutes, whisking occasionally. Gently add the fish into the sauce. Add the spinach leaves and cover the pan.
-
Step 6Let the Amok simmer for 3-4 minutes, until the fish is just cooked through and the spinach is wilted. Uncover and keep heat on low.
-
Step 7In a small bowl, whisk the egg carefully, adding 2 tablespoons of the curry sauce from the pan to temper the egg so it doesn’t curdle. Pour the egg mixture into the saucepan and gently fold it into the curry.
-
Step 8Transfer amok to single (soup) bowls over steamed rice and serve immediately. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT
Just A Pinch Sweepstakes