Cambodian Amok

Print Recipe
Cambodian Amok
Servings
3-4
Ingredients
Shopping list
  • 1 lb fish filet e. g. snapper, cod, tilapia cut into 1/2-inch strips
  • 1 can coconut cream 13.5 oz
  • 1 bunch leaves e. g. mustard, dandelion, collard, or spinach; sliced
  • 2 cups rice
You might have
  • 1 onion chopped
  • 3 cloves garlic
  • vegetable or coconut oil
  • salt
Optional
  • 1-2 tsp lemon juice
  • 1/4 tsp tamari or soy sauce
  • 1 tsp fish sauce
  • 1 tbsp fresh red chilies chopped
Culinary Spice Kit
  • Lemongrass galangal, lemon, turmeric, makrut lime, chili flakes, basil, bay leaves, lime peel
Servings
3-4
Ingredients
Shopping list
  • 1 lb fish filet e. g. snapper, cod, tilapia cut into 1/2-inch strips
  • 1 can coconut cream 13.5 oz
  • 1 bunch leaves e. g. mustard, dandelion, collard, or spinach; sliced
  • 2 cups rice
You might have
  • 1 onion chopped
  • 3 cloves garlic
  • vegetable or coconut oil
  • salt
Optional
  • 1-2 tsp lemon juice
  • 1/4 tsp tamari or soy sauce
  • 1 tsp fish sauce
  • 1 tbsp fresh red chilies chopped
Culinary Spice Kit
  • Lemongrass galangal, lemon, turmeric, makrut lime, chili flakes, basil, bay leaves, lime peel
Instructions
Rice
  1. Cook rice according to package instructions.
Fish
  1. In a PAN, heat 1 tbsp oil over medium heat.
  2. Fry onions with a pinch of salt until they turn translucent.
  3. Add garlic and fry for 1 minute.
  4. Add 1 cup of coconut cream and Amok Spices. Mix well.
  5. Add fish and salt to taste. Mix well.
  6. Cook for 3 minutes.
  7. Add leaves and remaining coconut cream.
  8. Cook for about 2-5 minutes until the fish is cooked.
  9. Optionally, stir in lemon juice, tamari or fish sauce, and/ or fresh chilies.
Serve
  1. Serve Amok with rice.
  2. Enjoy!