Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, fish amok cambodian lemongrass curry, paleo- & vegan-friendly. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Great recipe for Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly. Cambodian cooking is less spicy with more delicate tastes than Thai and this curry is no exception. Lemongrass, ginger and turmeric are the backbone of the curry and the recipe can easily be made vegan by. Here is how you achieve it.
Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly is one of the most well liked of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can have fish amok cambodian lemongrass curry, paleo- & vegan-friendly using 20 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly:
- Take Yellow Kroeung Curry Paste
- Take 1 large onion
- Take 4 garlic cloves
- Make ready 4 lemongrass stalks, rough ends removed
- Take 2 Kafir Lime leaves OR 1/2 teaspoon lime zest and 1 1/2 teaspoon lime juice
- Take 1 1/2 teaspoon ground turmeric
- Prepare 1 teaspoon fresh ginger or galangel root (or more to taste)
- Get 2 teaspoon fish sauce (nam pla)
- Prepare 1 teaspoon tamari (or tamari soy sauce)
- Make ready 1/2 teaspoon maple syrup (instead of sugar)
- Prepare 1 fresh chilli or 1/2 teaspoon chilli flakes (optional - to taste)
- Make ready Curry
- Get 1 (400 g) tin of coconut milk
- Make ready 400 g white fish, such as cod, haddock, pollock or sea bream (tofu/tempeh for the vegan option)
- Make ready 1 red pepper
- Get 150 g fresh spinach
- Make ready 1 tablespoon coconut oil
- Make ready 1 handful fresh coriander or basil
- Prepare 1 fresh chilli (optional - for garnish)
- Get to taste Salt and pepper
Cambodian Fish Amok Is The National Food of Cambodia Fisherman on Tonle Sap Lake. As you would expect with such a large coastline, seafood is very popular and Cambodian fish amok is the most popular of all seafood dishes. Fish Amok is a classic Khmer dish. It's usually steamed and served in a banana leaf with a little coconut cream on top but I adapted it for us to make at home.
Steps to make Fish Amok Cambodian lemongrass curry, paleo- & vegan-friendly:
- Lay out ingredients for curry paste and prepare the food processor
- Roughly chop onion, garlic, ginger and lemongrass and combine in the food processor
- Add kafir line leaves (or lime house and zest), turmeric, fish sauce, tamarind and maple syrup and blend until the paste is smooth
- Melt coconut oil in a pan and add red pepper, cut in strips. (If you are making a vegetarian version add baby corn and green beans). Stir fry until vegetables soften but are not completely cooked.
- Transfer the vegetables to a pan. Add coconut milk and curry paste and bring to a simmer.
- Add fish and cook for 5-10 minutes.
- Add spinach and cook for 3-4 minutes until done.
- Serve with chopped coriander and/ fresh chilli as garnish. Enjoy!
Fish Amok is a classic Khmer dish. It's usually steamed and served in a banana leaf with a little coconut cream on top but I adapted it for us to make at home. Almost every restaurant in Cambodia, from luxury to low-end has it on the menu. The subtle flavors of lemongrass and kaffir lime go perfectly with a flaky white fish. In Cambodia, this curry is known as 'Amok' and is traditionally made with white fish.
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