Amok Paste Recipe. For the amok stir the coconut milk.
Cambodian Fish Amok Recipe An Authentic Steamed Fish Curry In The Old Style Recipe Fish Curry Steamed Fish Cambodian Food
Heat the oil in a saucepan over medium-high heat.
Amok recipe. Add chopped garlic and shallot stirring until fragrant. In the same skilletwok heat paste on medium until it becomes fragrant about 3-4 minutes. For the fish amok.
READ DESCRIPTION Today my mom is going to show you how to make Traditional Chicken Amok. Fold all the seafood through. Stir in the coconut cream and eggs until well combined.
Add the curry paste and stir until fragrant. Heat 1 tablespoon of vegetable oil in a pan on medium heat and add the chopped onions and chillies and cook for 2 minutes medium heat uncovered occasionally stirring. Add the curry paste and stir fry for 1 minute then add in the stalks of the bok choi and stir fry for another minute.
In a pestle and mortar or food processor combine the ingredients for the Amok paste and pound until they form a fine paste. Add the coconut milk and simmer for 20 minutes. As the paste is simmering fry your chicken or fish.
Heat the oil in a pan or wok over low heat. Meanwhile combine all the amok paste ingredients in a mixing bowl with a pinch of sea salt and mix well. Directions to make Khmer Fish Amok Recipe In a large bowl combine lemongrass paste with fish cause palm sugar coconut cream egg salt together Add fish and Chinese broccoli leaves.
Mix together the kreung paste with the coconut milk chili paste fish sauce sugar shrimp paste salt and egg in a large bowl. Add the shrimp paste coconut milk sugar and salt. Fry the paste for 3-4 minutes until the aromas are released.
Add the curry paste and cook for 1 minute. Add the kroeung and 3 tablespoons of coconut cream. Set up a steamer.
Cook for about a. Heat the oil in a wok and fry the paste stirring almost constantly for 10 minutes or until darkened in colour. Transfer chicken to a plate.
Freshwater fish fillet commonly snakehead fish or Mekong catfish is covered with an aromatic kroeung which consists of spice mixture including pounded shallots galangal turmeric lemongrass garlic kaffir lime roasted crushed peanuts coconut milk and egg and then wrapped in banana leaves and steamed until it achieves a mousse-like texture. To make the Cambodian Amok curry. Line two or three small coconut shells or 300 ml heatproof moulds with the noni or spinach leaves.
Heat the oil in a wok. In a medium bowl combine the garlic kaffir lime leaves miso sugar lime juice salt chilies and turmeric. Use a whisk to incorporate the miso and thoroughly combine the ingredients.
Leave it to simmer for 10 minutes. Fish Amok Thinly slice the fish into ½-inch thick bite size pieces and set aside. 2 pcs lemongrass minced 5 g galangal minced 5 g turmeric fresh or powder 3 pcs kaffir lime leaves 2 cloves garlic chopped Available in Asian groceries online or at specialty food shops.
Tip out into a bowl and leave to cool a little. Preheat the oven to 375 degrees. Set aside and allow the marinade to infuse the fish about 15 minutes.
If you enjoyed seeing this please leave a like rate comment subsc. Amok means to steam in banana leaves in Khmer and it is thought that this refined Cambodian Fish Amok Recipe for an Authentic Steamed Fish Curry Cambodian fish amok recipe for. Pour in the tin of coconut milk and bring everything to a simmer.
Add half the coconut cream and stir to incorporate the paste. In a deep non-stick skillet or wok stir fry the chicken until done. Then add the palm sugar fish sauce salt chicken powder and fish.
Add the tapioca flour and ½ cup of the coconut cream. While simmering add additional Keffir lime leaves and lemongrass to really infuse those flavors into the Amok. Simmer until the coconut cream starts to separate.
Add the fish and combine well with the kreung paste marinade.
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