Khmer Amok
A Taste of Cambodia
Khmer Amok is a traditional Cambodian dish that is both fragrant and creamy. Known for its rich flavors and vibrant presentation, it embodies the essence of Southeast Asian cuisine. The dish traditionally features fish, and it's cooked in a blend of coconut milk, traditional Khmer curry paste, and kaffir lime leaves. This combination results in a delicate balance of flavors with a subtle aromatic profile that is distinctive to Cambodian cookery.
Ingredients
- Fish (Traditionally catfish or goby, about 500g cut into chunks)
- Coconut Milk (400ml)
- Khmer Curry Paste (3 tablespoons)
- Kaffir Lime Leaves (3 leaves, finely sliced)
- Fish Sauce (2 tablespoons)
- Egg (1, beaten)
- Sugar (1 teaspoon)
- Banana Leaves (For wrapping)
- Red Chili (2, julienned for garnishing)
- Salt (to taste)
Preparation
The preparation of Khmer Amok is an art that hasn't changed much over the centuries. It involves creating a delicately balanced paste that infuses the fish with flavor. Begin with preparing your banana leaves by cutting them into squares and briefly blanching them to make them pliable. This will serve as the natural container for your dish, adding an extra layer of aroma.
Preparing the Paste
To create the signature flavor of Khmer Amok, the Khmer curry paste is paramount. Make sure to taste and adjust your paste, as its potency can vary. Blend it smoothly with the coconut milk, which sets the creamy foundation for our dish.
Cooking Process
Mix the fish chunks with the coconut milk and the curry paste. Add in the finely sliced kaffir lime leaves, fish sauce, sugar, and a pinch of salt. Stir in the beaten egg which helps to set the mixture. Line small bowls with banana leaves, then spoon in the fish mixture. Top with a single red chili strip for a touch of heat and color. Steam the amok parcels gently for about 20-30 minutes. It's essential to maintain the right steaming time—set a timer to ensure the fish is perfectly cooked and the creaminess of coconut milk is preserved.
Enjoying Khmer Amok
Once the dish is done, unwrap the banana leaves and indulge in the aromatic experience. Khmer Amok is often enjoyed with a side of jasmine rice, the subtle fragrance of which wonderfully complements the rich savoriness of the amok. It's a dish best enjoyed freshly steamed, taking you on a culinary trip to the heart of Cambodia.