How To Cook "Amok" The National Cuisine of Cambodia

Ingredients : 

• 2 dried red chili (see receipt book), soaked in boiling water, drained, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh turmeric (see receipt book)
• 2 tablespoons grated ginger (see receipt book)
• 2 stalks lemongrass ( core only), grated
• 2 eschalots, chopped
• Finely grated 1 lime seasoning
• 1 tablespoon shrimp paste (see receipt book)
• 1/4 cup ( 65 g ) grated palm sugar (see receipt book)
• 6 kaffir lime leaves, finely sliced ​​(see receipt book)
• 400ml coconut milk
• 400g skinless fillet of blue - the eyes, cut into 3 - 4cm pieces
• 12 green prawns, peeled ( tails intact ), deveined
• 2 banana leaves (see receipt book)
• 1 long red chilli, thinly sliced
• Steamed rice, to serve

Amok

Step 1
Mix the chilli, garlic, turmeric, galangal, lemongras, Eschalot, lime zest, shrimp paste, palm sugar, kaffir lime leaves and half 2 tsp salt in a mortar and pestle or small food processor and pound or whiz until smooth paste.

Step 2Transfer the paste to skillet over medium heat and cook, stirring, for 3-4 minutes, until fragrant. Add coconut milk (2 tbsp reservations for serving) and bring to a simmer. Remove from heat, transfer to a bowl and let cool slightly. Add seafood and toss to combine.

Step 3Cut each banana leaf into two 25cm x 15cm rectangles. Carefully wave both sides of each leaf over medium-high heat, then set aside ( the heat from the flame will soften the leaves, making them more pliable ). Lay each banana leaf out, divide seafood among the leaves and fold the ends, securing with toothpicks to form 4 small trays. Top with remaining seasoning and sprinkle with the remaining lime leaves and half the pepper slices. Place in a vessel over medium heat - high and cook for 15 minutes or until fish is tender and cooked.

Step 4Place the packet on a serving plate of seafood. Remove toothpicks, drizzle with the remaining 2 tablespoons coconut milk and spread with the remaining pepper slices. Serve with rice.