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एशियाई व्यंजनAsian Dishes

Fish Amok

↳ from Siem Reap, Cambodia

Cambodia's national dish: fish steamed in a banana-leaf cup in a custard of coconut milk and kroeung paste.

History

Amok is an old Khmer dish, named for steaming in leaf. It was cooked in royal kitchens and is now served everywhere.

Ingredients

  • White fish
  • Coconut milk
  • Kroeung paste
  • Eggs
  • Fish sauce
  • Palm sugar
  • Noni leaves or banana leaf

How it's made

  1. Make kroeung paste from lemongrass, galangal, turmeric and garlic
  2. Mix paste with coconut milk, egg and fish sauce
  3. Fold in the fish pieces
  4. Pour into banana leaf cups
  5. Steam for 20 minutes and top with coconut cream

Ratings & notes

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