32 Fish Amok from Cambodia

On this episode of cooking every national dish, Fish Amok from Cambodia
Fish Amok from Cambodia
 2 dry California Chilli
 6 stalks of lemongrass finely chopped
 2 inches of galangal finely chopped
 4 fingerroot
 2 Shallots
 2 inches of fresh Turmeric
 10 Makrut (Kaffir) lime leaves
 10 cloves of garlic minced
 900 gr of white firm fish cubed into bite size
 1 cup of coconut milk
 2 Tbsp of Fish sauce
 2 Tbsp of sugar
 2 tsp of salt
 1 tsp of shrimp paste
 4 eggs
 plantain leaves
 200 grs of pea shots or baby spinach
 coconut milk for drizzling
rehydrate the chilli in water for at least 30 minutes
first, we need to make Kroeung, for that start pounding the finely chopped lemongrass in a mortar then add the galanga and keep pounding it, add the fingerroot and keep pounding, add the turmeric and keep pounding, add the shallots, Makrut leaves and garlic and pounded all together. we are basically pounding it all together by adding the ingredients from toughest to softest.
chop the now rehydrated chilli very finely until it’s a paste
-in a bowl mix together the chilli paste, the coconut milk, 6 Tbsp of Kroeung, the fish sauce, the sugar, the salt and the shrimp paste.
add the fish and make sure its all coated.
add 4 lightly beaten eggs and lightly mix it.
to make the ramekins cut circles of around 30 cm in diameter from the banana leaves. make an overlapping fold and secure it with a toothpick. do it 3 more times to make all four corners.
grab a handful of pea shoots and add it to the bottom of the ramekins then fill the rest about ¾ of the way full with the fish.
steam it in a covered pot for 10 min.
add a drizzle of coconut milk on top of each ramakin, cover and steam for 10 more minutes.
-enjoy.
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recipe from • Make Amok, Fish Curry ...

[@monymeas8440]

Thank you for making Fish Amok. I love this dish. I enjoyed your cooking video and story🥰🙂👏🏼

[@tomassaraceni]

Thank you very much, your coment means a lot to me