ASIAN FOOD | The Secret to Cooking Delicious Halal Fish Fillet: Cambodian Fish Amok Recipe

 

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Fish amok is a traditional Cambodian dish considered the country's national dish. It is a type of fish curry steamed in banana leaves and infused with an aromatic blend of herbs and spices. The result is a flavorful, creamy and aromatic dish that is both nutritious and delicious.

Fish amok is made of fish fillet, usually freshwater fish like catfish or snakehead. The fish is marinated in spices such as turmeric, garlic, and lemongrass before being wrapped in banana leaves and steamed. The marinade penetrates the fish, making it tender and flavorful.

Fish amok curry paste is made from ingredients such as galangal, shallots, garlic, lemongrass, and kaffir lime leaves. The paste is then mixed with coconut milk, fish sauce, and sugar to create a creamy and sweet sauce.

Fish amok is typically served with steamed rice and garnished with sliced chilies and kaffir lime leaves. The dish is often enjoyed during special occasions such as weddings and religious ceremonies, but it can also be found in local restaurants throughout Cambodia.

Fish amok is also a healthy and nutritious dish. It is low in fat and calories but high in protein, vitamins, and minerals. Fresh herbs and spices also add health benefits, as they are known to have anti-inflammatory and antioxidant properties.

Here is a halal recipe for fish amok Cambodian:

Ingredients:

• 500g fish fillet (catfish, tilapia or other firm white fish)

• 2 tbsp oil

• 1 tbsp red curry paste

• 1 tbsp lemongrass, finely chopped

• 1 tbsp galangal, finely chopped

• 1 tbsp garlic, finely chopped

• 1 tbsp shallots, finely chopped

• 2 kaffir lime leaves, finely shredded

• 1 tsp turmeric powder

• 1 tsp salt

• 1 tsp sugar

• 400 ml coconut milk

• 2 eggs

• Banana leaves, for wrapping

Instructions:

1. Rinse the fish fillet and cut it into bite-size pieces.

2. In a large bowl, mix together the fish pieces, red curry paste, lemongrass, galangal, garlic, shallots, kaffir lime leaves, turmeric powder, salt, and sugar. Marinate for at least 30 minutes.

3. In a wok or large pan, heat the oil over medium heat. Add the marinated fish and stir-fry for a few minutes until fragrant.

4. Pour in the coconut milk and stir well. Bring the mixture to a boil, then reduce the heat to low and simmer for 5-10 minutes until the fish is cooked through.

5. Beat the eggs and mix them into the fish mixture. Cook for a few more minutes until the eggs are set.

6. Cut the banana leaves into 20cm x 20cm squares. Dip the banana leaves in boiling water for a few seconds to soften them.

7. Spoon the fish mixture into the center of each banana leaf square, then fold the edges over to form a parcel.

8. Place the parcels in a steamer and steam for 20-30 minutes until the fish is fully cooked.

9. Serve the fish amok hot with steamed rice.