My book, Let Angels Fly, is up for Cookbook Launch Day! You may have seen a post I did on here recently regarding cooking authentic Cambodian food. As you know, in Let Angels Fly, my heroine Abby cooks genuine Khmer food, and so I'm going to share another of the fabulous recipes from Green Gecko Project's Nyum Bai! Cookbook.
I urge you to support this wonderful childrens charity in Cambodia. Copies of this full colour book are just US$20 and can be purchased at www.greengeckoproject.org and they'll ship it to your door. The Green Gecko Project...encouraging kids to be kids and dreams to come true.
Fish Amok (Amok Trey)
Nothing characterises Cambodian cuisine like fish amok! The popularity of this fish curry, which is typically wrapped in a banana leaf, can be adapted to include chicken, tofu and other meats. Serves 4.
4 large fish fillets (firm, white, non bony fillets recommended)
2 cups coconut cream
2 cups cabbage or spinach
1 tablespoon lemongrass, minced
1 tablespoon galangal, (or ginger) minced
1 teaspoon turmeric (fresh or powdered)
4 large kaffir lime leaves (extra for garnish)
4 cloves garlic, minced
2 large eggs, beaten
1 teaspoon salt
1 teaspoon sugar
2 teaspoons fish sauce
1 teaspoon shrimp paste
2 teaspoons dry red pepper paste (or red curry paste)
How to prepare
1. Mix the lemongrass, galangal, turmeric, garlic, salt, sugar, fish sauce, shrimp paste and red pepper paste together and set to one side.
2. Chop the fish into bite sized pieces and cover in above mixture. Add eggs to fish and stir until covered.
3. Line bowl with cabbage or spinach and add fish mixture. Place bowl in pan covered in water and cook in hot oven for about 10 minutes (until fish is firm and cooked). The bowl can also be placed in a large steamer to cook.
4. Top with coconut cream and kaffir lime leaves and steam for another 10 minutes. Serve with steamed rice.