Amok (The National Dish of Cambodia)
- Level: Intermediate
- Total: 2 hr 10 min
- Active: 1 hr 5 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 986
- Total Fat
- 65 g
- Saturated Fat
- 39 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 10 g
- Sugar
- 33 g
- Protein
- 42 g
- Cholesterol
- 264 mg
- Sodium
- 1502 mg
- Level: Intermediate
- Total: 2 hr 10 min
- Active: 1 hr 5 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 986
- Total Fat
- 65 g
- Saturated Fat
- 39 g
- Carbohydrates
- 69 g
- Dietary Fiber
- 10 g
- Sugar
- 33 g
- Protein
- 42 g
- Cholesterol
- 264 mg
- Sodium
- 1502 mg
Ingredients
Lemongrass Paste:
Amok Mixture:
Banana Leaf Bowls:
Coconut Cream Topping:
Garnish:
Directions
Special equipment:
12 thin toothpicks, cut in half (use as clasps); six 5-inch round cake pans- For the lemongrass paste: Blend the lemongrass, shallots, fish sauce, thnot sugar, oil, salt, lime leaf powder, turmeric powder, bird’s eye chiles, galangal root, garlic and 3 tablespoons water in a blender for one minute.
- For the amok mixture: Add California chile pods and half of the coconut cream to the blender and blend until smooth, 1 more minute. Add the eggs and remaining coconut cream, and blend for about 3 seconds. Pour the batter over the catfish and mix well to fully coat the fish strips. Let set for at least 30 minutes.
- For the banana leaf bowls: Meanwhile, preheat the oven to 425 degrees F.
- Spread the kale on a sheet pan and bake, 1 minute.
- Clean the frozen banana leaves in hot water, then wipe them dry. Use an 8-inch plate as a template. Stack six leaves, then place the plate upside down on top of them, and cut around the plate to create round discs. Use two leaf discs per bowl. Stack them so that their ridges are perpendicular (crossing each other) with the ridges facing down, for strength. Lift an edge two inches high, then fold it and stitch with a toothpick half to secure the corner. Repeat for all four corners. (A helpful tip is to make the second corner diagonal from the first to keep the shape even.)
- Oil six 5-inch round cake pans. Place each banana leaf bowl into a cake pan, then line the bottoms with the wilted kale. Fill each bowl with about 7 ounces marinated catfish, distributing the batter evenly. Bake until the temperature of the amok is at least 165 degrees F, 43 to 45 minutes.
- For the coconut cream topping: Meanwhile, whisk together the coconut cream, rice flour, sugar and salt in a saucepan over low heat until the sauce thickens, 4 to 5 minutes. Chill in an ice bath.
- While the amok is hot, top with a teaspoonful of the firm coconut cream sauce, then add Fresno chile slices and sprinkle with julienned lime leaf. Add a parsley sprig to each.
Cook’s Note
Lemongrass paste can be made ahead of time and refrigerated for up to one week. You could also buy lemongrass paste from a market, but you may need to adjust the flavor with sugar, fish sauce and salt. The coconut cream topping and banana leaf bowls can also be made a day ahead.
