I LOVE CAMBODIA & FISH AMOK!

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My trip to Cambodia was an all-time favorite.  Not only because it was my honeymoon but because the country is breathtaking and mind-blowing.  A feeling of peace floats around in Cambodia. No matter how much chaos the Cambodian citizens have been through throughout its history peace is innate in them.  We met so many soulful people. The other day I was thinking of our trip to Cambodia and how we ate Fish Amok almost everyday... not because we had to but because we wanted to.  I was craving the flavors of this savory dish so I cooked Fish Amok for dinner last night. Recipe Below!

Just seasoned local halibut with red curry

Fresh Lemongrass Stalks and Kaffir Lime Leaves

Try this recipe from Fairly Cambodian, a website that promotes only ethical and fairly traded Cambodian products.  Their cookbook Nyum Bai! (meaning – Have you eaten? Let’s eat!) gives 100% of the proceeds to Green Gecko, an incredible school for street children.  Learn more

Cook it up!

FISH AMOK
1.5 to 2 pounds white fish. I use halibut or cod. 
2 cups of coconut milk
2 cups of cabbage or spinach - I use a bit of both
2 tablespoons of lemongrass, minced
2 tablespoons of galangal or ginger, minced
2 teaspoons of turmeric (fresh or powdered)
4 large kaffir lime leaves
4 cloves garlic, minced
2 large eggs, beaten
1 teaspoon salt
1 teaspoon sugar
4 teaspoons fish sauce
4 teaspoons red curry paste

Mix together lemongrass, galangal or ginger, turmeric, garlic, salt, sugar, fish sauce and red curry paste together and set aside.

Chop fish into bite-sized pieces.  Add fish to the lemongrass mixture and coat fish well.   Then add eggs to fish and stir until coated well with egg.

Line an oven safe dish/bowl with cabbage or spinach and add fish mixture on top.
Place bowl in a pan of water and cook in oven (@400) for 12 minutes uncovered.

Add the coconut milk and kaffir lime leaves and cook 10 minutes more.

Using the bowl in a pan of water is a substitute for a steamer since most people do not have a steamer on hand.  Also, traditionally banana leaves are used to wrap the fish but cabbage or spinach is a nice alternative. I made individual servings in smaller oven safe bowls.

Let me know if you have any questions...
It's going to be good!  Serve over brown rice.

Fish Amok!