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Fish Amok

Name: Fish Amok
Total time: 40 min
Yield: 4 servings
Cuisine: Cambodian
Ingredients: 500 g white fish fillets (sea bass or snapper), skinless; 400 ml coconut milk; 1 large onion, sliced; 2 tbsp lemongrass paste; 1 tsp turmeric powder; 1 tbsp fish sauce; 1 tbsp palm sugar or brown sugar; 3 red chillies, sliced; 1 bunch fresh coriander leaves; 100 ml water; 1 egg

Cambodian steamed fish curry with coconut milk and lemongrass. Cambodian recipe on the hob, with quantities that scale to your servings.

Ingredients

500 g white fish fillets (sea bass or snapper), skinless

400 ml coconut milk

1 large onion, sliced

2 tbsp lemongrass paste

1 tsp turmeric powder

1 tbsp fish sauce

1 tbsp palm sugar or brown sugar

3 red chillies, sliced

1 bunch fresh coriander leaves

100 ml water

1 egg

Method

Prepare the fish: Cut fillets into bite-sized pieces. Lightly salt and set aside.

Make amok paste: Mix lemongrass paste, turmeric, fish sauce and palm sugar in a small bowl until smooth.

Build the curry base: Pour coconut milk into a wide pan. Stir in the amok paste and sliced onion. Bring to a gentle simmer over medium heat, stirring until sugar dissolves.

Cook the fish: Gently place fish pieces into the simmering coconut mixture. Add sliced chillies and water. Cook for 10-15 minutes until the fish is cooked through and flakes easily.

Thicken with egg: Beat the egg in a small bowl. Slowly drizzle into the curry while gently stirring. Cook 2-3 minutes more — the egg gives the sauce its signature creamy thickness.

Serve: Scatter with fresh coriander. Serve in banana leaf cups or bowls with steamed rice.