Fish Amok

Cambodia Insight - - HOTEL REVIEW -

Mix all the Amok paste in­gre­di­ents in a food pro­ces­sor, amount shown is for 4 and will keep in the fridge for 3 days, 3 months in the freezer.

Fry 3 finely chopped shal­lots and crushed Kaf­fir lime leaves in a pan with 1 tbls of sun­flower oil and 4 tbls Amok paste (1 tbls per per­son) un­til onions are soft.

Add ½ cup of co­conut milk, con­densed milk and bring to a boil.

Add the fish cut into 10 mm cubes and cook for 2 min­utes then sim­mer.

Add the chicken pow­der, sugar, fish sauce. Stir and take of the heat.

Drop in the egg yolk and stir gen­tly. Serve with a swirl of co­conut milk and boiled rice.

Fish Amok

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