Kethana Dunnet's Fish Amok
Cambodia Recipe: Kethana Dunnet's Fish Amok
Ingredients:
For paste
1/2 tsp Sugar
1 Cup Coconut Cream
Pinch of salt
1/2 Dessert Spoon Fish Sauce
1/2 tsp Shrimp Paste
3/4 Tbsp Penang Curry Paste
Kaffir Lime Leaves
400 grams Fish (firm white fish is best)
Eggs
Spinach or Green Cabbage
Cooking Instructions:
Mix together all of the paste ingredients.
Dice fish and add to the paste.
Whisk eggs and add to the paste and fish.
Line 2 small bowls with cabbage or spinach leaves.
Pour in mixture.
Steam (approx 30-40 minutes until mixture has set)
Top with more of mixture or coconut cream and kaffir lime
leaves.
Steam for a further 10 mins.
Eat immediately.
