Khmer Traditional Amok
This summer I spent three wonderful weeks in Cambodia with my family. During our travels we found two national dishes that became firm favorites: Lok Lak and Amok. Amok is a fabulously fragrant lemon grass curry. It generally has no heat but a abundance of aromatic spices.
This recipe is courtesy of the iRoHa hotel kitchen in Phnom Penh. (A really lovely little boutique hotel in the capital city -http://www.irohagarden.com/). I have made a couple of modifications to reflect US available produce and my family's culinary preferences.For 4 PeopleIngredients1 1/2 lb. of Fish or Chicken. 1 cup of Coconut Milk 2 tbsp. of Thai or Vietnamese Fish Sauce 1 tbsp. of Better than Bouillon 1 - 2 1/2 tbsps. of White SugarIf like us you want to add some veggies (non traditional) I would suggest:1 cup of sugar snap peasand1 cup - 1.5 cups of honeynut squash (a smaller sweeter version of a butternut squash) or kambocha squash or similar firm pumpkin.1 medium onionFor Khmer Amok Paste1/3 cup of Sliced Lemongrass 2 tbsp. of Chopped Galangal (or Ginger if you can't find Galangal) 3 cloves of Chopped Garlic 2 Chopped Shallots 5 Kaffir Lime Leaves (this really is a unique flavor and can not easily be substituted, but if you really can't obtain it - try 2 tablesppons of fresh lime juice, and the grated skin of 1 lime instead) 1 1/2 tsp of Chopped Turmeric 2 1/2 tbsp. of Big Dry Chili Paste (this substance is not easily substituted either - it has a lot of chilli flavor without too much heat). Use your best judgement replacing with an available chilli paste or omit entirely, as we do.1/2 tsp. Shrimp pasteTheir recipe called for either Noni Leaf or Kailan Leave as a substitute to Noni, but i have not found either locally. I will have to play with the recipe to find an adequate locally available substitute. But omitting either seems to work ok too.For GarnishSome Coconut MilkSome Sliced of Red Bell Pepper Thinly Sliced Kaffir Lime LeavesSteps:Khmer Amok PasteMake this paste with a mortar and pestle or use a food processor. The mortar and pestle will give the paste a deeper flavor. Place all ingredients in a mortar and pestle and pound to a paste. (this can take half an hour or so if done manually)Or Alternatively, place first 6 ingredients in a food processor and process until a smooth paste forms. Add the remaining ingredients and pound or process until all spices are well incorporated.Or if you are really short on time you can sacrifice a little depth of flavor and just liquidize the lot.It will still be really good.Roast the squash (until just tender - 30 mins apx)Thinly slice the fish or chicken into ½-inch thick bite size pieces and set aside.Heat the oil in a saucepan over medium-high heat.Add the Amok paste and cook for 1 minute.Add the fish or chicken,Coconut milk, Sugar, Chicken better than bouillon or similar and Fish sauce,Whisking to combine.Turn the heat to medium and simmer for 2 minutes, whisking occasionally.Add the snap peas and pumkin / squash and the Kailan leaves if you have them,Then gently folding the fish or chicken into the Amok sauce with a wooden spoon or rubber spatula.Let the amok simmer for 3 to 4 minutes, or until the fish is cooked through. Turn the heat off.Optional garnish:Serve the Amok in a bowl with a spoonful of coconut cream (the thick cream that rises to the top of the remaining coconut milk),Perhaps add a few julienned red bell pepper pieces and a sprinkling of kaffir lime leaf ribbons for colour.Here are some photos of Cambodia to get you in the mood for your traditional Cambodian Khmer Amok.← Duck Duck DuckAll Recipes