Cambodian Fish Amok

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Cambodian Space Project: Whisky Cambodia Traditional Khmer music isn’t exactly, well, music to your ears. It’s a bit annoying, honestly. However, I did locate this band when searching for a twist on the traditional sound. This band was formed in 2009 after Julien Poulson walked into a karaoke bar and heard Srey Thy singing a Peggy Lee song. It was unique and gifted, and he asked her to start a band. What really is impressive about their story is how recently their families were affected by the Khmer rouge wiping out all culture, including music and the arts, from their country of Cambodia. Their music is a sign of recovery for them and the country as a whole. I encourage you to read more of their story and explore their albums on their website: Cambodian Space Project

At the very end of a 9-week trip throughout SE Asia, I took a cooking class at Nary Kitchen in Battambang, Cambodia. We made several traditional Khmer dishes, but by far my favorite was Fish Amok. Similar to a coconut curry, the flavors are pulled together from fresh roots and herbs, mixed with fresh coconut milk and steamed with the fish in a banana leaf bowl. Not only was it fun to be introduced to new ingredients while we strolled through the market before the class, but it was amazing to see how fresh herbs and spices can really make a difference. We used a variety of fresh roots: galangal (similar to the ginger root, but more citrusy), finger root (a milder Chinese ginger) and turmeric (also in the ginger root family, with a warm and peppery flavor). This recipe might require a trip to an Asian grocery store, but it is worth it for the flavors that will make this your new favorite and fun dish to make.

I really recommend you don’t try to substitute many of these ingredients, since the point is that you are creating a traditional Khmer dish. If you don’t have an Asian grocery store in your area, try a natural foods store such as Whole Foods. If you live where there are good farmer’s markets, you may be able to pick up some of these unique ingredients there as well.

This recipe is for 2, but why not triple it and invite some friends over to reward you for all of your effort!

Ingredients:

For the Curry Paste

1 stalk fresh lemongrass
Fresh chili peppers (substitute cayenne or crushed red pepper) – add to your liking. I prefer a 1/2 tsp to make it spicy.
2 kaffir-lime leaves
1/4 tsp fresh galangal
1/4 tsp fresh turmeric (can use 1/4 tsp turmeric powder)
1/4 to 1/2 tsp fresh finger root
1 tsp fish paste (or shrimp paste)

For Fish Amok

4 oz fish filet (tilapia, mahi mahi or basa)
6 to 8 Tbsp coconut milk (set aside half for the Coconut cream
2 to 3 cloves garlic
1 Tbsp brown sugar
1/2 tsp salt
a few Noni leaves (substitute with fresh spinach or kale)
2 pieces of fresh banana leaves for the bowl (use a ceramic soup bowl if not available)
1/4 tsp corn starch or flour

How we did it:

Making the Lemongrass Paste

Thinly slice the fresh lemongrass stalk and set aside. (Start by removing 2 to 3 of the tough outer layers of the stalk. Remove the end where the root is and discard. The inner stalk can now be sliced in half, and then chopped into thin slices.)
Chop one Kaffir lime leaf. (Save one leaf for the garnish)
For the galangal, turmeric and finger root, you need to peel the outer skin. I like to use the tip of a spoon to remove this because it is easier to get around all of the little corners and bumps. After they are peeled, chop them into small pieces. (Any remaining pieces you have can be stored in a ziploc bag in the freezer.)
Peel and finely chop or slice the garlic.
Add all of the above ingredients (paprika, lemongrass, lime leaf, galangal, turmeric, ginger root) and fish paste to the mortar. (Use a food processor if you don’t have a mortar and pestle.) Pound away until it becomes a very fine paste (about 10 – 15 minutes), then set aside.

Making the Fish Amok

Finely slice the fish into bite-sized pieces. Put into a bowl and add salt, sugar, 1 Tbsp of lemongrass paste (above), and 3 to 4 Tbsp coconut milk. Stir this all together to coat the fish and let the fish marinate.
Fold the banana leaves to make 2 bowls. Go >>here<< for instructions. OR you can use ceramic bowls.
Strip off the stem of the Noni Leaf, or use spinach or kale leaves instead. Tear the few leaves, and place at the bottom of your 2 bowls. Top with your marinated fish (include all of the sauce).
Place the bowls into a steamer. If you don’t have a steamer pot, you can use a large pot and a steamer basket. Place a small amount of water into the bottom of the pot, place the steamer basket inside (and opened), and place the ceramic bowls on top. Cover with a lid.
Steam for 15 to 20 minutes. The sauce will thicken into a slight custard-like consistency.
Top with a couple tablespoons of coconut cream. Garnish with thin slices of a kaffir-lime leaf and a few slices of sweet red pepper on top.

Making the Coconut Cream

Pour 4 to 5 Tbsp of coconut milk in a pot. Add a pinch of cornstarch, then simmer for a couple of minutes. The milk will start to thicken a bit. Simple! This is used as a garnish when the dish is done cooking.

Serve this savory, sweet and spicy dish with brown or white steamed rice.