When I tested this recipe at home, cooking the curry in one pot (no steaming and no banana leaves), I found that the end result was very similar to the recipe . In South-East Asian cuisine, mok, amok or ho mok refers to the process of steam cooking a curry in banana leaves, or to the resulting dish. Thick coconut cream and galangal are classic ingredients, added to a wide range of possible kinds of leaves and staple ingredients. Amok is a major national culinary tradition in . This slightly sweet curry is always presented in a banana leaf bowl, and it has more of a custard consistency thanks to a signature steaming step in preparation.
Its particularly popular with tourists in Cambodia, though for most Cambodians its reserved for particularly special occasions. It definitely makes for a delicious combination of some of the best Cambodian ingredients. Here is my take on this dish. This traditional Cambodian curry is popular among locals and tourists.
My version of this dish is made with fish. And when one of our head local guides, Mr. Lay each banana leaf out, divide the seafood among the leaves and fold in the ends, securing with toothpicks to form small trays.
Top with remaining marinade and sprinkle with remaining kaffir lime leaves and half the sliced chilli. Place in a steamer over medium-high heat and cook for minutes or until the fish is tender. We ate it repeatedly and interestingly it was never the same. Fish Amok recipe, NZ Herald – visit Bite for New Zealand recipes using local ingredients – bite.
Sometimes an egg was used to thicken it and at the other extreme it was quite soup like in texture. This is my version and one I think is quite delicious! Note, the recipe has been edited since first published as I decided to . Have you ever eaten Cambodian food?
As Thorne says, Fish amok is a sublime fish curry custard that is steamed in banana leaves. A complete recipe with ingredients follows the . Fish Amok – a lovely mild fish and coconut curry, fragrant, zesty and full of flavour. An easy version which can be cooked using ingredients many of us will have already, without the need for specialist shops.
A huge menu caters to the many tourists that come here. I tend to stick to the classics: fish amok and some sort of green mango salad. The banana leaf is optional but the .
And as soon as I put a spoonful in my mouth, my tastebuds rush into a frenzy – the original Malay meaning of the word amok. I spent a month in Siem Reap earlier this year, and one of my goals was to sample as many fish amoks as I could find. Want a frenzy in your mouth but not yet able to get yourself . Amok fish , the Cambodian national dish, is a delicious fish curry that can be found throughout the country.
Deliciously creamy and mild when compared to neighboring Thailand’s curries. Cambodian fish amok is the national dish of Cambodia and with very good reason. Cambodian cuisine is always an interesting mystery to culinary travellers all around the world as its specialties have simple appearances but very complicated recipes.
Recipe Cambodian Fish Amok by Apsara, learn to make this recipe easily in your kitchen machine and discover other Thermomix recipes in Main dishes – fish. I was uplifted by the spirit of the team… and by the delicious food! One dish that stood out was the fish amok , which is a Cambodian favourite.
Everyone eats fish there. So to take catfish and steam it gently with fresh turmeric, lemongrass, galangal, lime leaves and coconut milk, all fragrant local ingredients , inevitably .