cambodian fish amok

How To Make cambodian fish amok

• 1

  To 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.
• 2

  Slice the fish into 1/2-inch thick pieces and set aside.
• 3

  Heat the vegetable oil in a saucepan over medium-high heat. Add curry paste and stir until fragrant, 1-2 minutes.
• 4

  Add coconut milk, white sugar and remaining salt, whisking to combine.
• 5

  Turn 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.
• 6

  Let 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.
• 7

  In 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.
• 8

  Transfer amok to single (soup) bowls over steamed rice and serve immediately. Enjoy!
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