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Author Notes: Cambodian Fish Amok —RawSpiceBar
- 3 pieces cloves garlic, peeled and diced
- 1 piece large shallot, peeled and chopped
- 1 piece inch ginger, diced
- 2 tablespoons vegetable oil
- 2 teaspoons salt
- 1 cup coconut milk, well shaken
- 1 tablespoon white sugar
- 1 pound firm & mild white fish (halibut, mahi mahi or cod), skin removed
- 11/2 cup fresh spinach leaves, chopped
- 1 piece egg
- Steamed rice, to serve
- To make the curry paste, put RawSpiceBar’s Kroeung Spices, garlic, shallot, ginger, brown sugar and 1 teaspoon salt in the food processor; mix until it becomes a paste.
- Slice the fish into ½-inch thick pieces and set aside.
- Heat the vegetable oil in a saucepan over medium-high heat. Add curry paste and stir until fragrant, 1-2 minutes.
- Add sambal oelek paste (for desired heat), coconut milk, white sugar and remaining salt, whisking to combine.
- Turn heat to medium low and simmer for 2 minutes, whisking occasionally. Gently add the fish into the sauce. Add the spinach leaves and cover the pan.
- Let the Amok simmer for 3-4 minutes, until the fish is just cooked through and the spinach is wilted. Uncover and keep heat on low.
- . In a small bowl, whisk the egg carefully, adding 2 tablespoons of the curry sauce from the pan to temper the egg so it doesn’t curdle. Pour the egg mixture into the saucepan and gently fold it into the curry.
- Transfer amok to single (soup) bowls over steamed rice and serve immediately. Enjoy!