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Certainly! Cambodian fish Amok is a traditional dish made with fish, coconut milk, and a blend of aromatic spices. Here’s a simple recipe for you to try:
Ingredients
For the Amok Paste:
2-3 tablespoons of vegetable oil
2-3 kaffir lime leaves, finely shredded
2 stalks of lemongrass, white part only, finely chopped
4-5 shallots, chopped
2-3 cloves of garlic, minced
1-2 red chilies (adjust to taste), chopped
1 teaspoon of turmeric powder
1 teaspoon of galangal (or ginger), minced
1 teaspoon of shrimp paste (optional)
For the Main Dish:
500g (about 1 lb) white fish fillets (like catfish or tilapia), cut into chunks
400ml (1 can) coconut milk
2 tablespoons of fish sauce
1 tablespoon of sugar
Fresh basil or cilantro for garnish
Banana leaves (optional, for steaming)
Instructions
Make the Amok Paste:
Heat the oil in a pan over medium heat. Add the chopped shallots, garlic, lemongrass, and chilies. Sauté for about 3-5 minutes until fragrant.
Add the turmeric, galangal, and shrimp paste (if using). Cook for another 2 minutes, stirring frequently.
Prepare the Fish:
In a bowl, combine the fish chunks with the Amok paste. Mix well to coat the fish evenly.
Combine Ingredients:
In a separate bowl, whisk together the coconut milk, fish sauce, and sugar. Then combine this mixture with the fish and paste.
Steam the Amok:
If using banana leaves, line small bowls or ramekins with the leaves. Pour the fish mixture into the bowls. If you don't have banana leaves, you can use a heatproof dish.
Place the bowls in a steamer and steam for about 20-30 minutes, or until the fish is cooked through.
Serve:
Once cooked, carefully remove the bowls from the steamer. Garnish with fresh basil or cilantro.
Serve hot with steamed rice.
Негізгі бет This recipe to make fish Amok from Cambodian people’s guys
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