TO COOK: MARIYA’S RECIPE FOR FISH AMOK

Farmhouse Resort

TO COOK: MARIYA'S RECIPE FOR FISH AMOK

We might be a bit biased because we’re such big fans of Mariya and her CV, but celebrity chef Andreas Caminada is equally impressed by our female executive chef’s talent. We recommend that you see for yourself. Visit the Farmhouse Resort on the Smiling Gecko Campus, or try Mariya’s version of this traditional Cambodian fish dish. We wish you «Bon appétit».

FISH AMOK WITH STEAMED RICE

INGREDIENTS FOR 4 SERVINGS

KHMER CURRY PASTE

150g lemongrass
40g galangal root
10g turmeric root
6 cloves of garlic
6 dried red chili

Crush the lemongrass, galangal and turmeric roots, garlic and dried chili in a mortar or in a blender with a little water until a paste is formed.

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.