Fish Main Asian

Seafood amok (traditional Cambodian seafood curry)

Name: Seafood amok (traditional Cambodian seafood curry)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: /asian, /asian recipes
Ingredients: 2 dried red chillies, soaked in boiling water, drained, chopped; 3 garlic cloves, chopped; 1 tablespoon grated fresh turmeric; 2 tablespoons grated galangal; 2 lemongrass stems (inner core only), grated; 2 eschalots, chopped; Finely grated zest of 1 lime; 1 tablespoon shrimp paste; 1/4 cup (65g) grated palm sugar; 6 kaffir lime leaves, finely shredded; 400ml coconut milk; 400g skinless blue-eye fillet, cut into 3-4cm pieces; 12 green prawns, peeled (tails intact), deveined; 2 banana leaves; 1 long red chilli, thinly sliced; Steamed rice, to serve

2 ratings

15m

25m

Seafood amok (Traditional Cambodian seafood curry)

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by Jessica Brook

Oct 03, 2015

Rediscover classic Cambodian cuisine with this fresh and lively seafood curry.

2 dried red chillies, soaked in boiling water, drained, chopped
3 garlic cloves, chopped
1 tablespoon grated fresh turmeric
2 tablespoons grated galangal
2 lemongrass stems (inner core only), grated
2 eschalots, chopped
Finely grated zest of 1 lime
1 tablespoon shrimp paste
1/4 cup (65g) grated palm sugar
6 kaffir lime leaves, finely shredded
400ml coconut milk
400g skinless blue-eye fillet, cut into 3-4cm pieces
12 green prawns, peeled (tails intact), deveined
2 banana leaves
1 long red chilli, thinly sliced
Steamed rice, to serve

Method

1.

Combine the chilli, garlic, turmeric, galangal, lemongrass, eschalot, lime zest, shrimp paste, palm sugar, half the kaffir lime leaves and 2 teaspoons salt in a mortar and pestle or small food processor and pound or whiz until a fine paste.
2.

Transfer paste to a frypan over medium heat and cook, stirring, for 3-4 minutes, until fragrant. Add the coconut milk (reserving 2 tablespoons for serving) and bring to a simmer. Remove from heat, transfer to a bowl and allow to cool slightly. Add the seafood and toss to combine.
3.

Cut each banana leaf into two 25cm x 15cm rectangles. Carefully wave both sides of each leaf over a medium-high flame, then set aside (the heat from the flame will soften the leaves, making them more pliable). Lay each banana leaf out, divide the seafood among the leaves and fold in the ends, securing with toothpicks to form 4 small trays. Top with remaining marinade and sprinkle with remaining kaffir lime leaves and half the sliced chilli. Place in a steamer over medium-high heat and cook for 15 minutes or until the fish is tender and cooked through.
4.

Place the seafood parcels on serving plates. Remove toothpicks, drizzle with remaining 2 tablespoons coconut milk and scatter with remaining sliced chilli. Serve with rice.