Fish Amok Recipe
Fish Amok
Flavors of Cambodia

Preparation time: 5 minutes

Cooking time: Under 30 minutes

Difficulty: Easy
Chef's Note

Dehydrated palm sugar is easily obtainable in Asian groceries. You simply have to bring it quickly to a boil with a little water to form a thick syrup similar to fresh palm sugar (substitute white or brown granulated sugar, halving the quantities; or maple syrup, doubling the quantities.)

For 4 servings
- 400 g (14 oz.) firm-fleshed fish (sea bass, turbot, plaice, monkfish or haddock)
- 300 g (10 oz.) gnoa leaves or the green parts of Swiss chard
- 4 tbsp. Khmer curry paste
- 500 ml (2 cups) coconut milk
- 3 tbsp. neutral-flavored cooking oil
- 4 tbsp. fish sauce
- 1 tsp. palm sugar
  1. Cut the fish into small cubes and the gnoa leaves or Swiss chard greens into thin strips.
  2. In a wok or skillet, heat the cooking oil; add the Khmer curry paste and let color lightly.
  3. Add the fish and greens; sauté until the greens have given off their water. Add the coconut milk; season (with palm sugar and fish sauce) and return to the boil for a moment. Serve immediately.
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Photo and collaboration: Agir pour le Cambodge

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