Recipe for Khmer Fish Amok | Culinary Tours | The International Kitchen

Ingredients

• 120 g Fresh boneless fish fillet (some type of white fish)
• 50 mL Coconut milk
• 30 mL Water
• 20 g Carrot
• 20 g Cabbage
• 20 g Kale (destemmed)
• 10 g Mushrooms (preferably oyster)
• 1 tsp Oyster sauce*
• 2 Noni leaves*
• Egg, beaten
• 1 tsp Fish sauce*
• 1 tps Chicken broth
• 1 tsp oil
• 1/2 tsp Shrimp paste*
• 1 tsp Sugar
• 2 tsp Amok paste (recipe follows)
• Banana leaves for serving*
• Garnish: red bell pepper (julienned), coconut cream, kaffir lime
• *Available in Asia groceries or at specialty food shops.