Certainly! Fish Amok is a traditional Cambodian dish that showcases the country's rich culinary heritage. It features fish cooked in a fragrant and creamy coconut curry. Here’s a classic recipe for Cambodian Fish Amok that you can try at home.

Fish Amok in the photo.

Ingredients:

For the Fish Marinade:

• 1 lb (450g) white fish fillets (such as tilapia or snakehead fish), cut into bite-sized pieces
• 1/2 teaspoon turmeric powder
• Salt and pepper to taste

For the Amok Curry Paste:

• 2 stalks of lemongrass (white part only), finely chopped
• 4-5 kaffir lime leaves, finely shredded
• 2-3 cloves of garlic, minced
• 1-2 shallots, minced
• 2-3 red chilies (adjust for spice level), chopped
• 1 tablespoon of galangal (or ginger), minced
• 1 teaspoon of shrimp paste (optional)
• 1 tablespoon of fish sauce
• 1 tablespoon of palm sugar or brown sugar

For the Curry:

• 1 can (400ml) coconut milk
• 1/2 cup of fresh, finely chopped basil leaves (Thai basil preferred)
• 1/2 cup of banana leaves or aluminum foil (for steaming)
• Steamed jasmine rice (for serving)

Instructions:

1. Prepare the Marinade:

• In a bowl, mix the fish pieces with turmeric, salt, and pepper. Set aside for about 15-20 minutes to let the flavors meld.

2. Make the Amok Curry Paste:

• In a food processor, combine the lemongrass, kaffir lime leaves, garlic, shallots, chilies, galangal, shrimp paste, fish sauce, and sugar. Blend into a smooth paste. If necessary, add a little water to help the blending process.

3. Prepare the Coconut Curry:

• In a large bowl, combine the fish marinade with the amok curry paste. Mix well to coat the fish thoroughly.
• Pour in the coconut milk and mix until well combined. Stir in the chopped basil leaves.

4. Prepare for Steaming:

• Cut banana leaves into large squares (approximately 10x10 inches) or use aluminum foil.
• Place a portion of the fish mixture in the center of each leaf, fold into a packet, and secure it (you can use toothpicks or kitchen twine if needed).

5. Steam the Fish Amok:

• Place the packets in a steaming basket over boiling water. Cover and steam for about 20-25 minutes until the fish is cooked and the mixture is set.

6. Serve:

• Carefully unwrap the packets and transfer the contents to individual servings or directly on plates.
• Serve hot with steamed jasmine rice and enjoy the rich flavors of this traditional Cambodian delicacy!

Tips:

• For an extra depth of flavor, you can grill the fish lightly before adding it to the curry mixture.
• If banana leaves are unavailable, aluminum foil works perfectly fine.
• Adjust the level of chilies based on your preference for heat.

Enjoy preparing and savoring your homemade Fish Amok!