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| AMOK FISH |
A Cambodian dish of curried monkfish or codfish gently seasoned with coconut milk, turmeric, paprika, ginger, garlic, chilli and fish sauce. The pale yellow curried fish sits prettily in a lettuce leaf.
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| STEP 1 – GATHER INGREDENTS |
Ingredients
- 1 pound monkfish or cod fillets
- 1/4 cup coconut milk
- 1/4 teaspoon turmeric
- 1/4 teaspoon paprika
- 1/4 teaspoon curry powder, optional
- 2 teaspoons minced fresh ginger
- 2 cloves garlic, peeled and minced
- 2 tablespoons thinly sliced fresh Thai chili pepper, seeds included
- 2 teaspoons Southeast Asian fish sauce
- 2 tablespoons canola oil
- 1/2 cup thinly sliced onion
- 12 baby lettuce leaves
- 1 tablespoon shredded fresh kaffir lime leaves, if desired.
- Salt and freshly ground black pepper added to taste |
| STEP 2 - PREPARE FISH |
| Cut fish into 1/2-inch chunks. Season to taste with salt and pepper; set aside. |
| STEP 3 - COOKING |
| In a medium bowl, combine coconut milk, turmeric, paprika, curry powder, ginger, garlic, chilli pepper and fish sauce. Mix well. Add fish pieces, and toss until well coated. Let it marinate 15 minutes. |
| STEP 4 - SAUTÉ |
| Place a large skillet over medium-high heat. Heat oil, and add onions. Sauté onions until translucent, about 5 minutes. Add fish mixture and sauté until fish is opaque, about 3 minutes. Remove from heat, and allow cooling to room temperature. |
| STEP 5 – SERVE |
| Spoon into the lettuce cups, and place three cups on each of 4 plates. Garnish with kaffir lime leaves, and serve with steamed white rice. |
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