Ingredients
Cambodian Fish Amok
- 1 tablespoon palm sugar
- 1 tablespoon cornflour
- 500 grams coconut cream (lite)
- 500 grams fish fillets (light white meat - cubed or small slices)
- 2 eggs
Kroeung Paste
- 4 stalks spring onion (bases only)
- 2 cloves garlic
- 1 tablespoon candlenuts (slightly roasted)
- 2 tablespoons galangal, available at Asian grocery stores
- 2 tablespoons rhizome, available at Asian grocery stores
- 2 stalks lemongrass
- 4 chillies (small red)
- 1 tablespoon shrimp paste
- 1 teaspoon zest from kaffir lime
- 3 tablespoons kaffir lime leaves (thinly sliced)
- 1 tablespoon turmeric powder
- 1 tablespoon fish sauce (prahok)
- 1 teaspoon salt
- 1 teaspoon pepper
Additional Ingredients
- 4-6 banana leaves
- 300 grams cabbage leaves (to replace Nhor leaves)
- 3 tablespoons kaffir leaves thinly sliced (extra)
- 125 grams coconut cream lite (extra)
- extra chilli for garnish
Accessories you need
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Varoma -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1) Grind palm sugar in TMX for 15 seconds / speed 10. Add cornflour and mix for 10 seconds, speed 3.
Put these aside for later in the recipe and empty the TMX bowl
2) Add Kroeung ingredients and chop for 15 Seconds on speed 7.
3) Add coconut milk to the Kroueng paste, and then add the palm sugar and cornflour mix that had been set aside. Mix for 10 seconds on speed 3.
4) Add fish fillets that have been cubed into small squares or smallish strips. Mix for 20 seconds on speed 1.
5) Add the two eggs and mix again for 10 seconds on speed 2.
6) Marinade Amok mixture for an hour in the fridge, in the TMX jug. - Prepare the banana leaves
Soak for a few minutes in warm water to make supple and clean.
Fold up corners into a point and then fold down, creating the side of a square vessel. Pin with a toothpick. Repat on the other side to create a square banana boat. - Filling the banana boats
Place thinly sliced cabbage leaves (or the traditional nhor leaves if you can find them) in the banana boats so they are around 1/3 filled.
Place Amok mix in the banana boats and top with the remainder coconut cream and kaffir lime leaves - Cooking the Fish Amok
Fill the clean TMX bowl with 1 litre of water and steam the banana leaf boats placing each boat into the Varoma dish, cover and steam them on speed 4, on the Varoma heat setting, for 25 minutes.
Check to ensure the fish is cooked.
Add extra chopped red chilli on top as a garnish - serve with rice.
Prepare the Kroueng
Tip
If you cannot find or use banana leaves, put the amok mix into smallish ramekins and steam. Allow for extra 5 mins to cook through the ceramic dishes.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
It’s a member of the ginger family. That’s the name of the root. You can buy it fresh or pickled at most Asian food stores.
What do you mean by rhizome?
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