A lot of my recipes have come from dishes we have discovered during our travels and this is one such recipe. During our early days in Vietnam, we visited Cambodia with friends and the Fish Amok was one of the first amongst many new dishes we had tried on that trip. We loved the Amok so much that it became a regular on our meals over the few days we were in Cambodia. This a light, airy, souffle like dish. In fact this is known as Cambodia’s national dish and in Khmer language it’s called Amok Trey, which means fish steamed in banana leaves. The concept is similar to Bengali fish Paturi but very different in terms of ingredients and taste. The dish is cooked using coconut milk, herbs and local spice paste (called Kroeung in Khmer). I have simplified the Kroeung to adapt to ingredients readily available in India. The fish needs to be of a boneless white variety. The original recipe has finger root but one can replace that with the galangal or ginger. The cooking process is simple. Lay the banana leaves in a heat resistant clay pot. Add the fish and pour the coconut milk, spice paste and dry roasted red chillies. Then you need to steam it. The dish is flavourful yet subtle. The aroma is appetising. So we fell in love with the Amok with this mesmerising combination. A unique meal while entertaining and ideal for lunch or dinner. Pairs well with steamed rice so that the flavour can be fully enjoyed. If you are fond of fish and want to try something different, the Cambodian fish Amok is just what the chef would recommend.

Cambodian Fish Amok

Author: Reetika Mitra
Prep Time: 25 Mins
Cook Time: 20 Mins
Total Time: 45 Mins

Description

Khmer Steamed Fish

Scale

Ingredients

500 grams Fish Fillet (Sole, Basa, Tilapia, Bhetki or Baramundi)
1 ½ Tbsp Ginger- Garlic paste
1 cup Coconut Milk
1 cup thick Coconut Cream
2 Tbsp Fish Sauce (or Soy Sauce)
1 Tbsp Vinegar
1 Tbsp Brown Sugar
2 Eggs
Salt and Pepper to season

Ingredients for the Cambodian Kroeung Spice Mix :

2 Lemongrass, thinly slice (use only the lower white portion, after peeling the tougher layers from the top and trim off the tough ends)
4–5 Lemon leaves, thinly sliced after removing the stem
2 Shallots or 1 medium sized Onion, diced small
2 inch piece Galangal, thinly sliced after peeling the skin
1 ½ Inch fresh Turmeric, peeled and thinly sliced (you may replace it with Turmeric powder)

Ingredients for the Dry Roast :

1 Tbsp Coriander seeds
1 Tsp Cumin seeds
2–3 Red Chillies (According to spice intake)
1 Kashmiri Red Chilli
7–8 Garlic cloves

Ingredients for Garnishing :

Kaffir lime leaves, thinly sliced
Thai Red chillies, thinly sliced
3–4 Tbsp Coconut Milk
A generous pinch of Kashmiri Red Chilli powder (or Paprika)

Instructions

Cut the fish fillets into smaller pieces of approximately 3 or 4 inches each.
Marinate the fillets with salt, pepper, ginger-garlic paste for about 15-20 minutes.
In a heavy bottom pan or a skillet over medium-low flame, dry roast all the spices mentioned under Dry Roast over medium-low heat, until they are lightly roasted and starts releasing an aroma of their own.
Take off the flame and allow to cool. Grind them in a grinder jar to a fine powder like consistency. Keep aside.
Brush the fillets with very little oil or spray some oil over them.
Next, pan fry the marinated fish fillets in a skillet over medium flame over medium-high flame for 60 -90 seconds. Remember to use some oil to brush the pan while you do so. Flip over to cook both the sides of the fillets evenly. Though this step of pan frying the marinated fillet is entirely Optional, I feel it gives an added colour, texture and taste to the final dish once prepared.
Take out the fillets from the pan and keep them aside, ready to be used.
In a grinder jar, grind together the ingredients for the Kroeung spice mix, that is, thinly sliced lemongrass, lemon leaves, diced shallots or onion, galangal thinly sliced fresh turmeric (or turmeric powder). Add a little water and churn to grind to a smooth paste.
Now transfer this from the grinder jar to a blender. Blend together with the coconut cream, fish sauce or light soy sauce, brown sugar and 2 eggs. Blend well together.
Add the dry roasted and freshly ground spices. Blend well once again all together.
Line a ceramic or a clay pot with banana leaves. Though this is optional, the original Cambodian version however always uses banana leaf bowls to make the Fish Amok.
Place one layer of the fish in the ceramic or clay pot and cover with some coconut spice mix. Add the next layer of the fish and pour the remaining coconut spice mix.
Transfer the ceramic or clay pot to a steamer and steam for 10 -12 minutes over medium flame Without Lid.
Lastly, pour 3-4 tbsp of coconut milk, finely sliced kaffir lime, a few sliced fresh red chillies. Sprinkle a pinch of paprika or Kashmiri red chilli powder from the top.
Finally steam for another 10 minutes with Lid On.
Take off the heat.
Serve immediately while hot. Teams perfectly with steamed rice.

Notes

In case you aren’t in the mood to do the paste yourself, you may substitute it with a store bought yellow curry paste or a red curry paste

Nutrition

Serving Size: 4

Cambodian Fish Amok