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Cambodian Foods
AMOK (A Khmer Specialty)
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1.2 kg river
fish fillets cut 50g pieces each.
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10 rectangular " banquette "of banana leaves.
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10 tablespoon curry paste.
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400 ml coconut milk.
4eggs.
2tablespoon fish sauce.
3 tablespoon sugar.
1bunch Chinese parsley.
10 chili flowers/ 50 gr. chopped spring onions.
Sauce: 10 tablespoon fish sauce / 2 chopped red chili.
10 gr. julienne lime leaves.
200ml coconut milk reduced by half (Get 100 ml) (Makes 10
Servings)
Preparation:
Mix together curry paste, coconut milk, eggs fish sauce and
sugar. add the fish< mix thoroughly and steam for !)
minutes. Spread the lime leaves and drop 1 teaspoon of thick
coconut milk. Steam again for 2-3 minutes. Serve with fish
sauce, chili and rice. Decorate with chili flower and Chinese
parsley. |
