Farmhouse Resort
TO COOK: MARIYA'S RECIPE FOR FISH AMOK
FISH AMOK WITH STEAMED RICE
KHMER CURRY PASTE
150g lemongrass
40g galangal root
10g turmeric root
6 cloves of garlic
6 dried red chili
AMOK-CURRYSAUCE
1200g coconut cream
150g Khmer curry paste
1 fresh red chilli (spicy)
20g salt
20g oyster sauce
75g palm sugar
20g bouillon cubes
200ml vegetable broth
Heat the coconut cream on a low heat and then simmer the Khmer curry paste and all other ingredients on a low heat for 15 – 30 minutes.
Pass everything through a sieve.
Let cool down.
FISCH AMOK
400g fish fillet, e.g. Loup de mer
600ml amok curry sauce
80ml water or vegetable broth
120g enoki mushrooms
80ml fresh lime juice
8g kefir lime zest
Carefully heat the amok curry sauce while adding the water or broth (do not reduce).
Add the fish and simmer over low heat for 8 to 10 minutes.
Then add the mushrooms, lime juice and fresh kefir lime zest and simmer for another 2 to 3 minutes.
Serve with steamed rice as a side dish.
