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Amok is a traditional Cambodian curry which is steamed instead of boiled and is solid, but moist. There are basically two types of Amok, one cooked with fish and streamed in banana leaf cups and known as Amok. The other Amok is made from snails steamed in their shells which is also known as Amok Chouk.

Ingredients

400 g meaty fish

2/4 cup coconut cream

2 cups coconut milk

1 egg, beaten

Paste

2 dried red chilies, soaked, drained and chopped into a paste

3 cloves garlic

2 tbsp galangal, cut small

1 tbsp lemon grass stalk zest of ¼ kaffir lime

1 tsp salt

1 tbsp kapi (a shrimp paste)

300 g young nhor leaves (substitute: collard greens and super finely chopped lemon grass)

1 tbsp fish sauce

3 tbsp kaffir lime leaves, sliced thinly

3 cayenne peppers

Banana leaves to make cups

Directions

First make the Paste, then slice the catfish thinly and set aside. Remove nhor from stem; slice the kaffir lime leaves and cayenne peppers thinly.

Stir the kroeung into 1 cup of coconut milk, and when it has dissolved, add the egg, fish sauce and sliced fish. Then add the remaining coconut milk and mix well.

Make the banana leave cups, then put the nhor in first, and top with the fish mixture. Steam for about 20 minutes or until the coconut milk is solid, but still moist. Before serving top each cup with coconut cream and garnish with kaffir leaf and cayenne peppers.

Serve with steamed rice.

Filed under: Khmer Recipes