Amok is a traditional Khmer dish, not a million miles away from a Thai red curry but with its own unique and distinctive character. Much of this comes from the cooking method whereby the dish is steamed in banana leaves rather than cooked on the hob (although this method can be used, the dish will not turn out so delicious!). In the absence of banana leaves, tin foil will work just as well and the aroma released when the foil is opened to reveal the amok is almost a meal in itself! We would recommend using sea bass or cod for this dish. It should also be noted that this dish should not be chilli hot, relying instead on fragrant and zesty flavours for its character.
Ingredients
3 tsp Spice Mountain Amok spices25g palm sugar
Salt to taste
1 tsp Spice Mountain shrimp powder or fish sauce
1 egg
2 garlic cloves, crushed
2 shallots, chopped
1 can coconut milk (400ml)
500g fish fillets , cut into chunks and 12 large prawns, shelled
1 red chilli, sliced for garnish
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