Cambodia - Amok Fish

Amok Fish

A Cambodian dish of curried monkfish or codfish gently seasoned with coconut milk, turmeric, paprica, ginger, garlic, chili and fish sauce. The pale yellow curried fish sits prettily in a lettuce leaf.

Ingredients

-       1 pound monkfish or cod fillets

-       Salt and freshly ground black pepper

-       1/4 cup coconut milk

-       1/4 teaspoon turmeric

-       1/4 teaspoon paprika

-       1/4 teaspoon curry powder, optional

-       2 teaspoons minced fresh ginger

-       2 cloves garlic, peeled and minced

-       2 tablespoons thinly sliced fresh Thai chili pepper, seeds included

-       2 teaspoons Southeast Asian fish sauce

-       2 tablespoons canola oil

-       1/2 cup thinly sliced onion

-       12 baby bibb lettuce leaves

-       1 tablespoon shredded fresh kaffir lime leaves, if desired.

Directions

-       Cut fish into 1/2-inch chunks. Season to taste with salt and pepper; set aside.

-       In a medium bowl, combine coconut milk, turmeric, paprika, curry powder, ginger, garlic, chili pepper and fish sauce.

-       Mix well.

-       Add fish pieces, and toss until well coated. Let marinate 15 minutes.

-       Place a large skillet over medium-high heat. Heat oil, and add onions.

-       Saute onions until translucent, about 5 minutes.

-       Add fish mixture, and saute until fish is opaque, about 3 minutes.

-       Remove from heat, and allow to cool to room temperature.

-       Spoon into lettuce cups, and place three cups on each of 4 plates.

-       Garnish with kaffir lime leaves, and serve.

Yield: 4 servings.