Fish amok is one of the most popular Cambodian dishes. This dish looks like pudding, but has a savory taste because it is made from fish. What makes  Fish amok unique on the tongue is the addition of slok ngor, a Cambodian spice that tastes slightly bitter.

Fish amok consists of a rich and creamy curry sauce which is the perfect balance of ginger, lemongrass, turmeric and coconut milk. When properly cooked, the fish is silky smooth, almost melting in the mouth with every bite. Fish Amok is usually served wrapped in banana leaves and is not too spicy.

Halal Recipe for Fish amok

Ingredients for Amok Paste

2 pcs lemongrass, minced
5 g galangal, minced*
5 g turmeric (fresh or powder)
2 cloves garlic (chopped)

 

Ingredients for Fish Amok

300g of white fish like halibut or cod (skin removed and cut into small 1 inch pieces)
100g of oyster mushrooms roughly chopped
1 tablespoon of vegetable oil
2 tablespoons of fish sauce
200g of coconut milk
1 tablespoon of sugar
1 teaspoon of salt
2 amok “ngor” leaves or use kale or spinach leaves as an alternative
1 egg
2 Kaffir leaves thinly sliced
1 onion sliced thinly
2 banana leaves to serve (or baking paper)
 

How to Make Fish amok:

1. Cut the fish into bite-sized pieces and set aside.
2. Clean and slice the vegetables.
3. In a large skillet, heat the curry seed oil, amok paste, and coconut milk. Heat thoroughly and cook until fragrant.
4. Add the vegetables (except kale, fish, and the rest of the seasoning) and cook for about 5 minutes.
5. Add fish and cook for 5 minutes.
6. Add the kale and egg
7. Serve in a basket made of banana leaves.

 

This Recipe is Halal Insha Allah

 Follow Us on Our Social Media to get more Update :