Cooking fish Amok at home!
Fish Amok is one of the Khmer culinary wonders. This saucy dish captivates all the senses. No shortcuts, nothing is left to chance. The nose is seduced by the spicy and fruity aroma of the curry-coconut blend, the vibrant colors illuminate the place and delight the eyes, while the final taste brilliantly concludes this exquisite work. Here are some tips to successfully prepare a recipe for two people at home. Don't be afraid. Once finished, Amok may appear labor-intensive to prepare. It is not. A maximum of an hour and a half, watch in hand, ultimately no more than a homemade Bolognese. And the result is truly worth it.
Ingredients
- 500 grams of fish fillets
- 1 red or green bell pepper
- 1/2 pineapple
- 1/2 coconut
- 1 clove of garlic
- 10 grams of lemongrass curry powder
- 1 stalk of lemongrass
- 2 egg yolks
- 1 chili
- A few basil leaves
- 2 teaspoons of palm sugar
- 2 rectangles of banana leaves (25cm x 15cm)
- Salt and pepper to taste
Preparing the fish
The choice of fish is up to you. Choose the one that best suits your taste and that you would like to work with. Options include monkfish, sea bass, pike, cod, whiting, sole, trout, turbot… Feel free to ask your fishmonger to prepare the dish: slice the fillets, debone, and skin. Doing it yourself adds a pleasant challenge, and it's not that difficult. Once your knife is sharpened to perfection, cut the fish into fillets. Ensure you follow the transverse cut of the animal and gently slide the blade to detach the flesh. Use tweezers to remove any remaining bones by pulling towards the head. Run your finger along the fillet; if you feel resistance, there's a bone. Debone the fish accordingly. Preferably use a flexible blade and cut the flesh towards the skin about a centimeter from the end of the fillet. Then, align the metal with the scales and follow this path to the other end. Once possible, hold the knife with your dominant hand and stretch the skin with the other to facilitate the cut. Now, slice the fillets into pieces about three to four centimeters long.
Preparing the Amok sauce
Reserve the chopped pineapple and bell pepper. In a mortar or blender, combine the curry powder, garlic, and lemongrass. Grind everything, adding salt and pepper to taste. Then, grate the coconut; don't hesitate to add two tablespoons of water to the preparation to liquefy and facilitate the process. Press it into a container to extract the milk. Preheat a saucepan over low heat and add the coconut juice. Let it simmer. Add the crushed chili to taste. Let the preparation reduce while stirring with a spatula.
(Cooking is always done over low heat)
Cooking is always done over low heat. Add the prepared curry, pineapple, and bell pepper. The aroma begins to excite your sense of smell. Add the basil leaves and palm sugar. Incorporate the fish when the preparation is colorful and radiant. Let it cook for a few minutes, remembering to taste regularly to ensure proper cooking. Season and add the egg yolks at the last minute. It's ready! Serve the Amok in the banana leaf and accompany it with rice on the plate.
(Banana leaves are known for their durability.)
Folding the banana leaf
Creating the banana leaf container is not difficult. Take the two corners of one of the short sides of the rectangle. Join them so that the center of the segment is underneath, closed. Secure everything with a toothpick and repeat for the other side. The leaf will be sturdy enough to hold the Amok.
Som nham ai chhgnanh ! Bon appétit !
Thibault Bourru