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Royal seafood amok recipe
Created by Luke Nguyen
- Cuisine: Cambodian
Ingredients
375ml coconut cream2 eggs, beaten
100g snapper or other firm white fish fillet, cut into 1 x 2cm pieces
8 small raw prawns, about 150g, peeled, deveined
2 baby squid, about 125g, cleaned, sliced, tentacles discarded, hoods thinly sliced into rings 50g 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
Preparation
Bring water to a rapid boil in a steamer, wok or large saucepan that will hold a steamer basket.Meanwhile, combine all the amok paste ingredients in a mixing bowl with a pinch of sea salt and mix well.
Stir in the coconut cream and eggs until well combined. Fold all the seafood through.
Line two or three small coconut shells or 300ml heatproof moulds with the noni or spinach leaves. Using a slotted spoon, and reserving the spicy seafood liquid, scoop the seafood into the moulds, over the leaves. Don’t fold the leaves over the seafood.
Transfer the moulds to a steamer basket or bamboo steamer and set over the pan of boiling water. Pour the spicy seafood liquid into the moulds, reserving about 4 tablespoons. Steam over a high heat for 15 minutes. After this time, the mixture will have risen a little in the moulds, so use a fork to pierce a hole in each amok to deflate it slightly.
Drizzle the reserved spicy seafood liquid over each amok and steam for a further 30 minutes, or until the mixture is set and has a light, soufflé-type texture.
To finish, drizzle a tablespoon of coconut cream over each amok and garnish with the lime leaves. Serve in the moulds, with bowls of steamed jasmine rice.
If you enjoyed this Royal seafood amok recipe then browse more Cambodian recipes, seafood recipes, entertaining recipes, nut-free recipes and our most popular hainanese chicken rice recipe.
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| 1. | Phnom Penh | Belconnen |
Comments (2)
28 Dec 2012 12:01 AEST
Debbie
Swan view
Yummmmy
I made this recipe last night, it was extremely yumm, I have never been a big fan of lime and lemon grass, I was expecting it to be very strong in these flavours but was I wrong, the flavours were very balanced and I will definitely be making it again. I didn't have the coconut bowls so I just used normal bowls.
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17 Nov 2012 03:26 AEST
Francine S N Low
Werrington
Royal Seafood Amok
I like to know why is the dish called Royal Seafood Amok.
After reading the recipe a couple of times, I am going to try to prepare it.
What is Kreung Paste made of..
However, since I can not eat Chilli Hot Food or peppered ones, I shall omit the Chilli paste.
Where can I buy those Coconut bowls?. if you can supply, I am willingly to buy it.
I hope I can get a feedback. Thank you. Francine.
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