Thursday, March 13, 2008

Amok Fish

Serves: 4

A Cambodian dish of curried monkfish or codfish gently seasoned with coconut milk, turmeric, paprica, ginger, garlic, chili and fish sauce. The pale yellow curried fish sits prettily in a lettuce leaf.


  • 1 pound monkfish or cod fillets
  • Salt and freshly ground black pepper
  • 1/4 cup coconut milk
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon paprika
  • 1/4 teaspoon curry powder, optional
  • 2 teaspoons minced fresh ginger
  • 2 cloves garlic, peeled and minced
  • 2 tablespoons thinly sliced fresh Thai chili pepper, seeds included
  • 2 teaspoons Southeast Asian fish sauce
  • 2 tablespoons canola oil
  • 1/2 cup thinly sliced onion
  • 12 baby bibb lettuce leaves
  • 1 tablespoon shredded fresh kaffir lime leaves, if desired.

1. Cut fish into 1/2-inch chunks. Season to taste with salt and pepper; set aside.
2. In a medium bowl, combine coconut milk, turmeric, paprika, curry powder, ginger, garlic, chili pepper and fish sauce. Mix well. Add fish pieces, and toss until well coated. Let marinate 15 minutes.
3. Place a large skillet over medium-high heat. Heat oil, and add onions. Saute onions until translucent, about 5 minutes. Add fish mixture, and saute until fish is opaque, about 3 minutes. Remove from heat, and allow to cool to room temperature.
4. Spoon into lettuce cups, and place three cups on each of 4 plates. Garnish with kaffir lime leaves, and serve.

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