Recipes · Travel

Green Curry Cambodian Fish Amok

I have a habit of trying slightly weird ethnic recipes. Sometimes they’re dishes I’ve tried in another country that I want to share when I get home. Sometimes they’re dishes from a place I’ll probably never visit, so it’s like I get to “travel” at home. This recipe is more the latter.

We had a subscription to a service called Spice Box for a few months. It sounded great- freshly ground spices and a few recipes tailored to those spices and a particular country would arrive in your mailbox each month. The only problem was that it became clear very quickly that many of the recipes weren’t well tested…and it made me SO angry. “Add the soaked apricots” would appear halfway through a recipe for curry when they never told you to soak them (or for how long) at the beginning of a recipe.

But this recipe worked as described, and it was especially pleasing to me because I normally don’t like cod very much. Unfortunately, when I went back to re-make this dish without the pre-made packet of Kreoung spices, I realized it involved Galangal, tender sliced Lemongrass and Kaffir lime leaves. I have a serious pet peeve for buying ingredients I won’t use often, and the lime leaves definitely fall into that category. So we decided to use green curry paste, and since we’re not Cambodian declared it just as delicious.

Go ahead an judge us, but this recipe is as easy as it is tasty, and you’ll impress anyone you invite over for dinner.

Camboadian Amuk

Green Curry Cambodian Fish Amok

Serves 5

Food process to a smooth paste:

5 tbs green curry paste
7 cloves garlic
2 medium shallots
2 inches peeled ginger
2 tsp light brown sugar
2 tsp salt

Slice 2 lb of firm, mild white fish (we used cod but halibut or mahi mahi would also work) into 1/2 inch thick pieces.

Then heat 3 tbs canola oil and saute the paste until fragrant over medium-high heat, about two minutes. Add 1 1/2 tsp (or to taste) hot sauce, 2 cups well shaken coconut milk, 2 tsp salt, and 2 tbs of white sugar. Whisk to combine, turn heat to medium-low, and simmer for two minutes. Stir occasionally.

Add the sliced fish, 3 cups of spinach leaves, and cover. Let simmer for 3-4 minutes until the fish is just cooked and spinach is wilted. Uncover and turn heat to low.

In a small bowl whisk two eggs and ladle in a few tbs of the hot curry sauce to temper the eggs. Pour the egg mixture into the pan and gently stir to combine.

We generally serve this over quinoa, but brown rice would also be good. About 1.5 cups dry should be enough.


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