Cambodian Seafood Amok from Mighty Spice Express Cookbook by John Gregory-Smith

Name: Cambodian Seafood Amok from Mighty Spice Express Cookbook by John Gregory-Smith
Ingredients: 1 tbsp groundnut oil; 115 g/4 oz prepared raw mixed seafood, such as mussels, king prawns and squid rings; 30 g/1 oz/scant ¼ cup peanuts; ½ tsp sugar; 1 tbsp fish sauce; ½ lime; 2 haddock fillets (about 150 g/5½ oz each); 100 g/3½ oz medium rice noodles; 2 tbsp groundnut oil; 2 lemongrass stalks; ½ tsp freshly ground black pepper; 2 dried red chillies; 3 garlic cloves; ½ tsp turmeric; 1 small handful of coriander leaves; 250 ml/9 fl oz/1 cup coconut cream; 1cm/½in piece fresh root ginger

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COOK THE RICE NOODLES in boiling water for 4–5 minutes until soft, or as directed on the packet. Drain in a colander and drizzle with the oil to prevent the noodles from sticking. Cover and leave...

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Ingredients

1 tbsp groundnut oil
115 g/4 oz prepared raw mixed seafood, such as mussels, king prawns and squid rings
30 g/1 oz/scant ¼ cup peanuts
½ tsp sugar
1 tbsp fish sauce
½ lime
2 haddock fillets (about 150 g/5½ oz each)
100 g/3½ oz medium rice noodles
2 tbsp groundnut oil
2 lemongrass stalks
½ tsp freshly ground black pepper
2 dried red chillies
3 garlic cloves
½ tsp turmeric
1 small handful of coriander leaves
250 ml/9 fl oz/1 cup coconut cream
1cm/½in piece fresh root ginger