Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly. Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly Cambodian cooking is less spicy with more delicate tastes than Thai and this curry is no exception. Lemongrass, ginger and turmeric are the backbone of the curry and the recipe can easily be made vegan by substituting fish with tofu, tempeh and /or more vegetables, and fish sauce. Making Fish Amok in the traditional style requires pounding your own kroeung (spice/herb paste).
Here you can see me pounding the kroeung (lemongrass paste) in class. "There's not a lot in an amok," Bernarie continues. "Lemongrass and lime leaves…fish sauce, palm sugar, turmeric paste, and chilies. You make a paste of all the spices. You cook the meat in a pan, add coconut cream and most places thicken it with coconut powder, but I like to use an egg." How to make fish amok. You can cook Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly using 20 easy ingredients and 8 easy steps. Here is how you achieve that.
Ingredients of Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly
- You need of Yellow Kroeung Curry Paste.
- You need 1 of large onion.
- Prepare 4 of garlic cloves.
- You need 4 of lemongrass stalks, rough ends removed.
- Prepare 2 of Kafir Lime leaves OR 1/2 teaspoon lime zest and 1 1/2 teaspoon lime juice.
- Prepare 1 1/2 teaspoon of ground turmeric.
- It’s 1 teaspoon of fresh ginger or galangel root (or more to taste).
- It’s 2 teaspoon of fish sauce (nam pla).
- You need 1 teaspoon of tamari (or tamari soy sauce).
- It’s 1/2 teaspoon of maple syrup (instead of sugar).
- You need 1 of fresh chilli or 1/2 teaspoon chilli flakes (optional – to taste).
- Prepare of Curry.
- You need 1 (400 g) of tin of coconut milk.
- You need 400 g of white fish, such as cod, haddock, pollock or sea bream (tofu/tempeh for the vegan option).
- Prepare 1 of red pepper.
- You need 150 g of fresh spinach.
- Prepare 1 tablespoon of coconut oil.
- Prepare 1 handful of fresh coriander or basil.
- Prepare 1 of fresh chilli (optional – for garnish).
- It’s to taste of Salt and pepper.
The classic Khmer dish is light, with creamy coconut notes. In traditional style, the curry paste, which includes ingredients such as chopped chillies and garlic, lemongrass, kaffir lime leaves and shallots, is ferociously pounded in a heavy stone mortar and pestle. Amok is a traditional Khmer (Cambodian) dish usually made with fish, although chicken and beef amok are also popular. The food is traditionally a bit like a curry stew served in a boat made of banana leaves.
Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly instructions
- Lay out ingredients for curry paste and prepare the food processor.
- Roughly chop onion, garlic, ginger and lemongrass and combine in the food processor.
- Add kafir line leaves (or lime house and zest), turmeric, fish sauce, tamarind and maple syrup and blend until the paste is smooth.
- Melt coconut oil in a pan and add red pepper, cut in strips. (If you are making a vegetarian version add baby corn and green beans). Stir fry until vegetables soften but are not completely cooked..
- Transfer the vegetables to a pan. Add coconut milk and curry paste and bring to a simmer..
- Add fish and cook for 5-10 minutes..
- Add spinach and cook for 3-4 minutes until done..
- Serve with chopped coriander and/ fresh chilli as garnish. Enjoy!.
It can be served with our without rice. Browse all of our culinary vacations. Thinly slice the fish into ½-inch thick bite size pieces and set aside. Heat the oil in a saucepan over medium-high heat. Add the shrimp paste, coconut milk, sugar and salt, whisking to combine.