Recipe Amok Fish ปลา Amok
A Cambodian dish of curried monkfish or codfish gently seasoned with coconut milk, turmeric, paprica, ginger, garlic, chili and fish sauce. จานกัมพูชาของ monkfish curried หรือปลาคอดเบา ๆ รสด้วยกะทิขมิ้น paprica ขิงพริกกระเทียมและน้ำปลา The pale yellow curried fish sits prettily in a lettuce leaf. curried ปลาสีเหลืองอ่อนนั่งพริ้มในใบผักกาดหอม
Ben's recipe from Cambodia
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
1. Cut fish into 1/2-inch chunks. Season to taste with salt and pepper; set aside.
3. 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.
4. Spoon into lettuce cups, and place three cups on each of 4 plates. Garnish with kaffir lime leaves, and serve.