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Cambodia

Fish Amok, made with supermarket ingredients

The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).

25 min2 to wash

3 lazy steps

  1. 1

    Whisk 3 tbsp yellow kroeung paste, 250 ml coconut cream, 1 egg, 1 tbsp fish sauce, and 1 tbsp palm sugar in a bowl until smooth, then fold in 300 g firm white fish fillet cut into bite-sized pieces.

  2. 2

    Line 2 banana leaf sheets with 250 ml slok ngor (noni leaves) at the bottom and divide the fish mixture evenly over them.

  3. 3

    Steam over high heat for 15 minutes until set, then garnish with 2 makrut lime leaves thinly sliced and 1 red chili sliced.

How it's eaten in Cambodia

In Cambodia, amok is served hot right in its banana leaf vessel accompanied by steaming jasmine rice and extra coconut cream.

Ingredients (serves 2)

Authentic ingredients in Cambodia

Optional authentic touch
Traditionally, the fish curry mixture is vigorously whipped with fresh kroeung paste to form a light, mousse-like soufflé when steamed.

Wherever you live: Japan, Europe or anywhere else

Lazy Recipe adapts the ingredients to the supermarkets where you live. Type a dish, snap a photo of it or your fridge, and get 3 lazy steps for your servings and diet, with read-aloud and timers in Cook Mode.

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