How To Make Fish Amok, Cambodia's National Dish Asean Food

Amok is a national culinary tradition and staple dish in Cambodia. It's served in every restaurant and perfected in every home, and it can be made with fish, beef, or chicken. It's commonly served with morning glory or some other leafy green.
Ingredients

    375 ml coconut cream
    2 eggs, beaten
    100 g snapper or other firm white fish fillet, cut into 1 cm x 2 cm pieces
    8 small raw prawns, about 150 g, peeled, deveined
    2 baby squid, about 125 g, cleaned, sliced, tentacles discarded, hoods thinly sliced into rings
    50 g noni leaves or English spinach leaves, torn
    steamed jasmine rice, to serve

Amok paste

    2 tbsp Cambodian chilli paste
    2 tbsp kroeung paste
    1 tsp shrimp paste
    2 tbsp fish sauce
    1 tbsp liquid palm sugar or shaved palm sugar (jaggery)

Garnish

    2 tbsp coconut cream
    2 makrut (kaffir lime) leaves, very finely sliced


Instructions, Whatch this video