Amok is often thought of these days as the Khmer national dish. It’s particularly popular with tourists in Cambodia, though for most Cambodians its reserved for particularly special occasions. It definitely makes for a delicious combination of some of the best Cambodian ingredients.
Here is my take on this dish. The ‘kreung’ curry paste I use for this needs to be particularly smooth so I recommend using a blender.
KHMER FISH AMOK
អាម៉ុកត្រី
Ingredients
គ្រឿងផ្សំ
Fish (ត្រី) – 250g
Banana Leaf (ស្លឹកចេក) – 2 sheets
Lemongrass (ស្លឹកគ្រៃ) – 3 sticks
Galangal (រំដេង) – 100g
Turmeric (រមៀត) – 100g
Red Chilli (ម្ទេសក្រហម) – 1
Red Onion (ខ្ទឹមក្រហម) – 1
Kaffir Lime Leaf (ក្រូចសើច) – 2
Garlic (ខ្ទឹមស) – 3 cloves
Eggs (ស៊ុត) – 2
Peanuts (សណ្តែកដី) – 100g
Coconut Cream (ក្រែមដូង) – 250g
Noni Leaf (ស្លឹកខាត់ណា) – 100g
Star Anise (ផ្កាចន្ទន៍) – 3
Salt (អំបិល) – 1 tsp
