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+ servings

Amok

Amok - Baked to perfection in a banana leaf bowl; garnished with coconut cream, fragrance fresh kaffir lime leaves and red Fresno chili.
Prep Time20 mins
Cook Time40 mins
Course: Main Course
Cuisine: Cambodian
Keyword: Amok, fish, Fish Custard, lemongrass, seafood
Servings: 7
Author: Channy Laux

Equipment

  • Kitchenaid stand mixer with wire whip and flat beater attachments
  • 7 Ramiken bowls or banana leaf bowls

Ingredients

Instructions

  • Prepare the Custard - Skim 3 tablespoons of coconut cream (top portion of the coconut cream can), set aside for garnish. Place remaining coconut milk into the KitchenAid Stand mixing bowl. Add the chili powder, minced kaffir lime leaves, Angkor Lemongrass Paste, eggs (for binding), salt, Thnot sugar, and fish sauce. Using wire whip attachment on lowest setting to mix the ingredients until uniform color and texture.
  • Marinate the Fish - Add fish, using the flat beater attachment on lowest setting to gently mix for about 2 minutes, until mixture thicken.
  • Wilting Collard Greens - Set regular oven (not conviction) to 375ºF. While the oven is preheating, put collard greens on a baking sheet then place the dish in the oven. When the oven reaches the temperature, take the dish out of the oven. Divide the wilted collard greens evenly into 6 ramekin bowls and fill them with fish mixture.
  • Baking Bake at 375ºF for 35 minutes, then broil at 375ºF for 2 to 3 minutes until the top of the Amok is nicely brown.
  • Garnishing Remove from oven and top each bowl with 1 teaspoon of coconut cream, then sprinkle with julienned kaffir lime leaves, and a few slices of Fresno chili.

Notes

Serve with steam rice
* Substitutions:
  • Substitute fresh Makrut lime leaves with of Angkor Makrut Lime Leaf Flakes  
  • Substitute Thnot Sugar with a little less than half teaspoon of granulated sugar 
  • Substitute Fresno chili with any moderate heat red chile
Optionally use banana leaf baskets instead of ramekin bowls