Fish Amok

My Note

I have tasted a few of these since I arrived, and the best so far was from Rendang, (the restaurant where I also ate tarantula) in Phnom Penh, one of the Friends restaurant group.

Ingredients

500g Fish, white and firm

200g Fresh Spinach Leaves

½ to 1 Cup Coconut Cream

1T Dry Chilli Paste

1t Turmeric

1cm Galangal Stalk

2 Lemongrass Sticks

1 Kaffir Lime Leaf

2 Garlic Cloves

1T Fish Sauce

1t Salt

1T Sugar

1 Egg

Oil, to cook

Method

1. Slice and chop the lemongrass, galangal, kaffir lime leaf, garlic and shallots. Pound them until very fine, then add turmeric powder and dry chilli paste. Continue pounding until they are all mixed together.

2. Roughly chop the spinach

3. Slice the fish into chunky pieces

4. Cook the paste in some oil, until fragrant

5. Add the fish and cook thoroughly

6. Cover with coconut cream and allow to simmer

7. Add sugar, salt and fish sauce. Taste and adjust accordingly

8. Whisk egg, then add to the curry, stirring constantly

9. Add spinach leaves

10. Serve with rice, additional coconut milk, if required and julienned chilli (deseeded)