Simple Fish Amok Recipe – Cambodia

Fish Amok is considered by many as the national dish of Cambodia. Made from steaming river fish in a fragrant herb and coconut paste wrapped in a banana leaf it uses many of the countries plentiful natural ingredients. Fish come from the abundant Tonel Sap reservoir and Mekong River. Coconut tress and bananas  are found in every village (except the floating ones in the image above) and there is never a shortage of lemongrass, chili and other aromatic herbs. Heap it on some steamed rice and you have a dish that is Cambodian through and through.

• 1 large fresh water fish (chalang is often used in Cambodia) de boned and cut into strips 3cm long
• 4 sticks of lemon grass
• A small turmeric root (fresh)
• 4 cloves of garlic
• 4 fresh chilies, seeds removed and finely chopped
• The milk of one coconut (500ml of the canned of stuff will do)
• Salt
• 1 tbs brown sugar
• 1 teaspoon of shrimp paste
• 2 eggs
• 4 banana leaves (found in your local Asian or Caribbean market)

1. Add the lemongrass and turmeric to a pestle and mortar and grind into a rough paste. Add the chopped garlic and chopped chili and pound a few minutes longer.

2. Heat a frying pan with a little oil and add the coconut milk, simmer and then add the paste, two good pinches of salt, the sugar and the shrimp paste.

3. Remove from the heat, stir in the eggs until completely blended and then add the fish.

4. Place all the mixture in a  bowl and set aside.

5. Create a simple bain-marie by half filling a saucepan with hot water, place a colander over the top and cover with a lid.

6. Now divide the fish mixture equally in the centre of each banana leaf. Fold in half as if making a cigarette. Push the left and right edges inwards to create a basic bowl. Fold the top corners over themselves to seal and fasten with a cocktail stick.

7. Add the parcels to the steamer, cover with a lid and steam for 40 minutes.

8. Serve each parcel with steamed rice and enjoy!