Recently, I had the absolute pleasure to spend five incredible days in Siem Reap Cambodia.
It was here that I had the privilege to meet many of the hospitable and humble locals who displayed incredible resilience from a murderous recent history they endured.
I was lucky enough to attend a cooking class devoted to classic Cambodian dishes.
One of my favorites was Amok Fish Curry that is steamed in Banana Leaf baskets.
The taste is delicate so as not to overpower the fish but bursting with flavor.
I have not been able to find "ready made" Amok powder here in Australia, so after trowelling the internet, have found this recipe from a fellow "blogger"
Pranee Khruasanit Halvorsen who I think has mastered the combination of the following spices to achieve the right Amok Seasoning.
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1/4 teaspoon black peppercorns, ground
1/2 teaspoon Thai chili powder
1/2 teaspoon garlic granules
1 teaspoon turmeric powder
1 teaspoon galangal powder
1 teaspoon sea salt
2 teaspoons lemongrass powder
1 teaspoon Kaffir lime leaf powder
Combine black pepper corns, Thai Chilli powder, garlic granules, turmeric powder, galangal powder, sea salt and lemongrass powder in a small bowl. Store in a spice jar for up to 2 weeks.Cutlets
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