Oven-Baked Fish Curry - Cuisine Magazine - From New Zealand to the World

Name: Oven-Baked Fish Curry - Cuisine Magazine - From New Zealand to the World
Ingredients: 100g baby spinach; 2 tablespoons vegetable oil; 1 tablespoon palm sugar; 2 tablespoons fish sauce; 1 tablespoon tamarind paste; 200ml coconut milk, plus extra for the garnish; 500g skinless white fish fillets, such as cod, haddock or monkfish, cut into bite-sized chunks; 2 eggs, lightly beaten; 1 red chilli, deseeded and julienned; 4 makrut lime leaves, ribs removed and thinly sliced; rice, to serve; 2 banana shallots, peeled; 5 garlic cloves, peeled; 2 stalks lemongrass, trimmed; 5cm-piece fresh turmeric, peeled, or 1 teaspoon ground turmeric; 3 red chillies, deseeded; 5cm-piece galangal, or ginger with 2 teaspoons lemon juice

www.cuisine.co.nz

This is my favourite Cambodian fish curry dish. The traditional way to cook this dish, known as Trey Amok, is by steaming in small baskets made of fresh banana

View full recipe on www.cuisine.co.nz

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.cuisine.co.nz.

Share this recipe:

Cooking tools:

Ingredients

100g baby spinach
2 tablespoons vegetable oil
1 tablespoon palm sugar
2 tablespoons fish sauce
1 tablespoon tamarind paste
200ml coconut milk, plus extra for the garnish
500g skinless white fish fillets, such as cod, haddock or monkfish, cut into bite-sized chunks
2 eggs, lightly beaten
1 red chilli, deseeded and julienned
4 makrut lime leaves, ribs removed and thinly sliced
rice, to serve
2 banana shallots, peeled
5 garlic cloves, peeled
2 stalks lemongrass, trimmed
5cm-piece fresh turmeric, peeled, or 1 teaspoon ground turmeric
3 red chillies, deseeded
5cm-piece galangal, or ginger with 2 teaspoons lemon juice