Fish amok is one of Khmer cuisine's greatest treasures. This sauced dish captivates all the senses. Nothing is left to chance, no shortcuts taken. Your sense of smell is seduced by the spiced and fruity aroma of the coconut curry blend, vibrant colours illuminate the dish and delight the eye, while the flavour on your palate brilliantly concludes this exquisite creation. Here are some tips for preparing this recipe for two at home.

Don't be intimidated. Once finished, amok may seem complex to prepare. It really isn't. An hour and a half maximum, watch in hand—ultimately no more time-consuming than homemade bolognese. And the result is truly worth the effort.

Ingredient List

• 500 grams of fish fillets

• 1 red or green bell pepper

• 1/2 pineapple

• 1/2 coconut

• 1 garlic clove

• 10 grams of lemongrass curry powder

• 1 lemongrass stalk

• 2 egg yolks

• 1 chilli

• A few basil leaves

• 2 teaspoons of palm sugar

• 2 pieces of banana leaf 25 cm × 15 cm

• Salt and pepper to taste

Fish Preparation

Your choice of fish is entirely personal. Select the one that appeals to your palate and that you'd enjoy working with. Monkfish, sea bass, grouper, pike, cod, pollack, sole, trout, turbot... whatever you prefer. You can also ask your fishmonger to prepare it: slice the fillets, remove bones, skin it. Doing it yourself adds a rewarding challenge, and it's not as daunting as it sounds. But again, the choice is yours. Once your knife is properly sharpened, cut the fish into fillets. Use the transverse incision on the fish as your guide, and gently slide the blade to detach the flesh. Using a pin bone remover, extract the remaining skeleton from the centre of the fillet by pulling toward the head. Run your finger over it to check—if you feel resistance, there's a bone remaining. Now skin the fish. Preferably use a flexible blade and make an incision in the flesh about one centimetre from the end of the fillet, angling toward the skin. Then press the blade flat against the scales and follow this path to the other end. Once you can do this, hold the knife firmly in your strong hand and stretch the skin with your other hand to make the cut easier. Finally, cut the fillets into cubes of three to four centimetres in length.

Preparing the Amok Sauce

Set aside the pineapple and bell pepper, cut into pieces beforehand. Place the curry powder, garlic and lemongrass into a mortar or blender. Grind everything together, salt and pepper to taste. Then grate the coconut, and don't hesitate to add two tablespoons of water to the mixture to liquefy it and ease the process. Press it into a bowl to extract the milk. Heat a saucepan over low heat and pour in the coconut juice. Let it simmer gently. Add the chilli, ground earlier, to your taste. Let the mixture reduce while stirring with a spatula.

Cooking is always done over low heat

Stir in the prepared curry, pineapple and bell pepper. The aroma begins to stir your senses. Add the basil leaves and palm sugar. Incorporate the fish once the mixture is richly coloured. Cook for a few minutes, remembering to taste regularly to ensure it's cooking properly. Season to taste and add the egg yolks at the very last moment. It's ready! Serve the amok in the banana leaf and pair it with rice on the plate.

Banana leaves are prized for their resilience

Folding the Banana Leaf

Creating a banana leaf vessel is straightforward. Take the two corners of one of the two short sides of the rectangle. Join them together so that the centre of the segment folds underneath and seals. 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!