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.
01.
Ingredients
3 tsp Spice Mountain Amok spices
25g 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
02.
Method
- In a bowl, mix amok spice, sugar, salt, fish sauce, egg, garlic and shallots. Add the coconut milk and mix well. Place the fish fillets and prawns into the mixture and set aside for 15mins.
- Spoon the fish/prawn mixture into an individual piece of foil large enough to seal all the ingredients loosely when folded. Steam for ½ hour. (If you don’t have a steamer, put the parcel on a heatproof plate over a pan of gently simmering water, cover the plate entirely with a lid and steam).
- When cooked, sprinkle over the red chilli and serve over rice. The dish can be cooked on the hob if you like, although it will have a different texture and character to the authentic steamed Amok.
- Heat a little coconut oil in a pan, then add the spice mixture with the shallots and garlic and stir over medium heat for 2mins.
- Add the coconut milk, heat through for 15mins then add fish and prawns and simmer for approx 15mins or until cooked.
