Cambodia

Fish amok

Fish steamed in coconut custard with fragrant kroeung, in a banana leaf cup. Cambodia's showpiece.

60 minTime

30 gProtein each

mildSpice

Make it your way

Grandma's waySteamed in banana leaf.

The original

384kcalsame

30 gproteinsame

3 gfibresame

60minutessame

Amok trey.

Per serving, worked out from the ingredient table.

Fishfirm white fish fillets, sliced

Lemongrass2 stalks, sliced

Galangala thumb, sliced

Kaffir lime leaves (makrut lime leaves)5, 2 for paste, 3 shredded

Turmeric (ground turmeric)1 tsp

Garlic4 cloves

Shallots3

Dried red chilli2, soaked

Thick coconut milk1¼ cups, 3 tbsp kept for topping

Egg1

Fish sauce1½ tbsp

Jaggery2 tsp

Shrimp paste1 tsp

Spinacha bunch, noni leaves if you have them

5 steps

1Pound or grind lemongrass, galangal, two lime leaves, turmeric, garlic, shallots and chillies into kroeung paste.
2Whisk the paste with coconut milk, egg, fish sauce, jaggery and shrimp paste. Fold in the fish.
3Line banana leaf cups or ramekins with spinach, fill with the fish mixture.
4Steam until just set and the fish is cooked through.
5Top with the reserved coconut cream and shredded lime leaves.

Serve it like this

Serve in the banana leaf cups on a plate, a swirl of coconut cream and a red chilli slice on top, with jasmine rice alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.