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.

Cambodia - Coconut Fish Curry Parcels Amok Trei

Coconut Fish Curry Parcels Amok Trei

Serves 4

Ingredients

-       1 Garlic Clove, chopped

-       1 Red Onion, chopped

-       5cm/2-inches fresh Root Galangal, chopped or 1/2 teasp Ground Galangal

-       2 tbsp chopped Lemon Grass or 2 teasp Ground Lemon Grass

-       ½ teasp Ground Turmeric

-       1 teasp Paprika

-       2 tbsp Fish Sauce

-       1 tbsp Sugar

-       ½ teasp salt

-       1 x 400g/14oz tin Coconut Milk

-       450g/1lb White Fish Fillets, e.g. (Catfish, Sole, Orange Roughy)

-       4-8 Banana leaves (depending on size) or or 8 large Dark Green Cabbage Leaves

Directions

1. Place the garlic, onion, galangal, lemon grass, turmeric, paprika, fish sauce and sugar in a blender or food processor and process until well blended.

2. Add the coconut milk and process again until thoroughly mixed.

3. Transfer the coconut mixture to a medium saucepan and bring to simmering point, stirring. Continue to cook gently for about 10 minutes until thickened.

4. Meanwhile, if using cabbage greens, place them in a large saucepan, cover with boiling water and set aside to soften. If using banana leaves, cut into pieces about 20cm/8-inches square.

5. Place the fish in a bowl, season with a little salt then pour over half the hot coconut sauce and mix well. Set the remaining sauce aside.

6. Place 1/8th of the fish mixture in the centre of each leaf and fold the edges over to form secure parcels, making sure you tuck the edges under.

7. Steam the parcels for 1 hour.

8. 5 minutes before the end of the cooking time, gently reheat the remaining sauce.

9. To serve - make a small opening down the centre of each parcel and spoon the remaining coconut sauce into the opening. Serve immediately with rice.