Amok
Do you know how to make Amok? Now, we just give you some tips about how to make it. Amok is a Cambodia curry which is steamed instead of boiled and is boiled, but moist. Traditionally, there are two types of Amok: one cooked with fish and steamed in banana leaf cups, simply known as Amok, while the other, made from snails steamed in their shells, is known as Amok chouk
Most of larger restaurants throughout the country, several adaptations exist such as Amok steamed in coconut shells, pumpkin or taro. Often, cabbage is used as a substitute for nhor (morinda citrifolia) while in addition to fish, seafood Amok can often be found.
Ingredients:
- 400g catfish (or any meaty fish)
- ¾ cup coconut cream
- 2 cups coconut milk
- 1 egg, beaten
- 2 dried red chillies, soaked, drained and chopped into a paste
- 3 cloves garlic
- 2 tbsp galangal, cut small
- 1 tbsp lemon grass stalk
- zest of ¼ kaffir lime
- 1 tsp salt
- 1 tbsp kapi
- 300g young nhor leaves
- 1 tbsp fish sauce
- 3 tbsp kaffir lime leaves, sliced thinly
- 3 cayenne peppers
- banana leaves to make cups
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