Cambodian Fish Amok Recipe: A Delicious Dish from Southeast Asia

If you're looking for a unique and flavorful dish to try, look no further than Cambodian Fish Amok. This traditional dish is a flavorful and creamy coconut curry that is steamed in banana leaves. It's a must-try for anyone interested in Southeast Asian cuisine.

Ingredients:

• 1 lb. firm white fish, cut into bite-sized pieces (such as cod or tilapia)
• 2 cloves garlic, minced
• 1 small onion, chopped
• 1 tbsp. fresh ginger, grated
• 1 tbsp. lemongrass paste
• 2 tbsp. red curry paste
• 1 can coconut milk
• 2 tbsp. fish sauce
• 1 tsp. palm sugar or brown sugar
• 2 eggs
• 1/4 cup kaffir lime leaves, thinly sliced
• 1/4 cup fresh basil, chopped

For this recipe, you'll need fresh ginger and lemongrass. These ingredients add a bright, citrusy flavor to the dish.

Red curry paste is a key ingredient in Cambodian Fish Amok. It's a blend of red chili peppers, lemongrass, garlic, ginger, and other spices. You can find it in the Asian section of most grocery stores.

Banana leaves are traditionally used to steam Cambodian Fish Amok, but if you can't find them, you can use parchment paper instead.

Instructions:

1. In a large bowl, combine the garlic, onion, ginger, lemongrass paste, and red curry paste. Stir to combine.
2. Add the fish to the bowl and stir to coat the fish in the spice mixture.
3. In a separate bowl, whisk together the coconut milk, fish sauce, and sugar. Pour the mixture over the fish and stir to combine.
4. Crack the eggs into the bowl and stir gently until they are just incorporated.
5. Place a large spoonful of the fish mixture into a banana leaf (or a piece of parchment paper). Fold the edges of the banana leaf up and over the fish to create a packet. Repeat with the remaining fish and banana leaves.
6. Place the banana leaf packets in a steamer basket and steam for 15-20 minutes, or until the fish is cooked through.
7. Serve the Cambodian Fish Amok with steamed rice and garnish with sliced kaffir lime leaves and chopped basil.

This dish is traditionally served in banana leaf packets, but you can also serve it in bowls. Garnish with sliced kaffir lime leaves and chopped basil for a pop of color and flavor.