Fish amok

Fish Amok

Fish Amok is a traditional Cambodian dish that is popular among locals and tourists alike. It is a flavorful and aromatic fish curry that is typically served with steamed rice. In this article, we will explore the ingredients, preparation method, and cultural significance of Fish Amok.

Ingredients

To make Fish Amok, you will need the following ingredients:

• 500 grams of white fish fillets, such as cod or tilapia
• 2 tablespoons of fish sauce
• 1 tablespoon of palm sugar
• 1 tablespoon of red curry paste
• 1 can of coconut milk
• 1 tablespoon of kroeung (a traditional Cambodian spice paste)
• 1 tablespoon of thinly sliced kaffir lime leaves
• 1 tablespoon of thinly sliced galangal
• 1 tablespoon of thinly sliced lemongrass
• 1 tablespoon of vegetable oil
• Fresh cilantro leaves for garnish

Preparation

To prepare Fish Amok, follow these steps:

1. Cut the fish fillets into bite-sized pieces and set aside. 2. In a large bowl, combine the fish sauce, palm sugar, red curry paste, and kroeung. Mix well to form a smooth paste. 3. Heat the vegetable oil in a wok or large skillet over medium heat. Add the curry paste mixture and cook for 2-3 minutes, until fragrant. 4. Add the coconut milk, kaffir lime leaves, galangal, and lemongrass to the wok. Stir well to combine. 5. Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to meld together. 6. Gently add the fish pieces to the wok and cook for an additional 5-7 minutes, or until the fish is cooked through and flakes easily with a fork. 7. Remove from heat and garnish with fresh cilantro leaves.

Cultural Significance

Fish Amok holds a special place in Cambodian cuisine and culture. It is considered a national dish and is often served during special occasions and festivals. The dish showcases the unique flavors and ingredients of Cambodian cuisine, such as kroeung and palm sugar.

See Also

• Cambodian Cuisine
• Curry
• Coconut Milk