Amok is a national dish of Cambodia. The most common version is Amok Trey with fish in a fresh coconut sauce seasoned with lemongrass, galangal, and makrut limes. Typical vegetables are local green Nhor leaves which are slightly bitter. You can make this dish with your favorite protein and vegetables. You can even add fresh pineapples.
1lbfish filet*) or chicken thighscut into 1/2-inch strips
1can coconut cream13.5 oz
1bunch green leavesmustard, collard, or dandelion, roughly sliced
1onionchopped
3clovesgarlicsliced
cooked rice
vegetable or coconut oilsalt
Optional (to taste)
lime or lemon juice
tamari or soy sauce or fish sauce
fresh red chilieschopped
fresh pineapplebite-size chunks
Amok Culinary Spice Kit
Lemongrass, galangal, lemon, turmeric, makrut lime, chili flakes, basil, bay leaves, lime peel
Instructions
In a large PAN, heat 2 tbsp oil over medium-low heat.
Fry onions with a pinch of salt until they turn translucent.
Add garlic and fry for 1 minute.
Add 1/2 cup of the coconut cream and Amok spices. Mix well.
Add fish or chicken and salt to taste.
Mix well. Cook for 3 minutes.
Add leaves and remaining coconut cream. Cover. Bring to a boil.
Cook over medium-low heat until the leaves are soft and the fish or chicken is cooked.
Serve amok with rice.
Optionally, add pineapple and/ or season to taste with lime juice, tamari or fish sauce, and/ or fresh chilies.
Enjoy!
Notes
*) for instance: snapper, cod, or tilapia▪ Substitute fish with sirloin beef, tofu, or more vegetables. ▪ Substitute green leaves with bok choy, mushrooms, green asparagus, bell pepper, and/or napa cabbage.