If you’re in the mood for something a little different for dinner, you’re in for a treat! Fish Amok is a fragrant, creamy dish that hails from Cambodia and will transport your taste buds on a delightful journey. With a few simple ingredients, you can whip up a dish that’s not just tasty but also bursting with flavor!
This is the go-to recipe for anyone wanting to experience the traditional flavors of Cambodian cuisine. With tender fish and a rich coconut sauce, it’s the perfect introduction to this beloved dish.
The ingredients are straightforward: fresh fish (like catfish or tilapia), coconut milk, and a homemade paste made from lemongrass, galangal, and kaffir lime leaves. What makes this recipe special is its ability to capture the essence of Cambodia in just one bite!
If you love a little kick in your meal, this spicy twist on the classic recipe is just what you need! Bursting with flavor, this version incorporates red curry paste to bring some heat to the creamy, coconut-rich sauce.
The combination of red curry, fresh herbs, and tender fish creates a dish that is both comforting and exciting. It’s a crowd-pleaser that will have everyone coming back for seconds!
Ingredients:
1 lb of fish fillets
1 cup coconut milk
2 tablespoons red curry paste
1 tablespoon fish sauce
1 tablespoon sugar
Fresh basil for garnish
Instructions:
In a bowl, mix coconut milk, red curry paste, fish sauce, and sugar until well combined.
Add the fish fillets, allowing them to soak in that spicy goodness for about 15 minutes.
Pour the mixture into a steaming dish and steam for 20 minutes or until the fish is cooked through.
Serve hot, garnished with fresh basil and a side of jasmine rice!
This version is perfect for anyone looking to add some colorful veggies to their meal! Combining fish with an array of fresh vegetables not only enhances the flavors but also adds a beautiful presentation to your plate.
This recipe shines with the addition of bright bell peppers, crunchy carrots, and snap peas, making it a wholesome choice for a family dinner. It’s a fantastic way to sneak in those veggies while enjoying the classic flavors of Fish Amok!
Ingredients:
1 lb of fish fillets
1 cup coconut milk
1 tablespoon Amok paste
1 cup mixed vegetables (bell peppers, carrots, snap peas)
1 tablespoon fish sauce
Fresh cilantro for garnish
Instructions:
In a bowl, mix coconut milk, Amok paste, and fish sauce.
Add the fish fillets and mixed vegetables, letting them marinate for about 15 minutes.
Transfer to a steaming dish and cook for about 20 minutes until the fish flakes easily and the veggies are tender.
Garnish with fresh cilantro and serve with steamed rice!
This refreshing recipe combines zesty lime with the rich creaminess of coconut for a light, vibrant dish. Perfect for those warm evenings when you want something delicious yet not too heavy!
The bright flavors of lime juice and zest really elevate this dish, giving it a unique twist that makes it stand out. It’s a delightful way to enjoy Fish Amok with a refreshing kick!
Ingredients:
1 lb of fish fillets
1 cup coconut milk
Juice and zest of 1 lime
1 tablespoon fish sauce
1 tablespoon sugar
Chopped green onions for garnish
Instructions:
In a bowl, combine coconut milk, lime juice, lime zest, fish sauce, and sugar.
Marinate the fish fillets in this mixture for about 15 minutes.
Transfer to a steaming dish and steam for 20 minutes until the fish is flaky and cooked through.
Garnish with chopped green onions and serve with a side of fluffy rice!
