Amok Fish Curry Baskets

 Serves 4

 

Here is the recipe from my trip to Cambodia. I was fortunate enough to cook and eat this delicious meal with a local.

 

2 Asian shallots chopped

1 Tablespoon Amok spice - see recipe for
   Cambodian Amok Curry Powder.

1/2 teaspoon fish sauce

1 Tablespoon broken palm sugar

1/2 teaspoon salt

400ml coconut milk

500g fish fillets ( Barramundi works well)

12 green prawns shelled,
1/2 cup sliced green beans

1 red chili sliced for garnish

In a pestle and mortar or small blender, grind onion, salt, spice mix, fish sauce and sugar to make a paste. (Add a drop of water if necessary.)  Enjoy the aroma!!

Stir paste in wok over medium heat 2-3 minutes, then add coconut milk.

Stir, bring to simmer. Add fish and prawns, simmer approx 12 minutes until cooked.

Spoon into 4 individual banana leaf cases.
Drizzle 1 tablespoon of coconut cream over each case and decorate with sliced  chilli.
Place in steamer for about 15 minutes. This allows some infusion of the banana leaf into the fish curry.

 
                                                           Enjoy the delicate flavours!

Cutlets