This is a fragrant, citrussy and light curry cooked in coconut milk, full of contrasting flavours. Traditionally amok is steamed, but we have adapted it for pan cooking, and it does it no harm at all! Unusually for a curry, the amok blend contains no chilli – in Cambodia, freshly sliced chilli would be added after cooking for heat if desired. You can use any firm white fish for this recipe, but it is particularly good with Nile perch, if you can get it, or swordfish steaks. And if you feel like splashing out, it is also very good made with fat, butterflied king prawns.
Ingredients
2 firm white fish steaks, seasoned with 1/2tsp Amok blend4 banana shallots, finely chopped
4 cloves garlic, minced
½ inch piece of ginger, minced
11/2tsp Amok blend
1tsp Trassi (shrimp paste)
1tbs dried Kaffir lime leaves
500ml of thin coconut milk, made up from Coconut milk powder
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