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. Another classic Cambodian food item is Amok Fish. This is perhaps the most popular recipe to originate out of the region. There are two basic species of fish that can be used for this special dish; the codfish and the curried monkfish. The fish is seasoned using coconut milk which is what makes it unique. Other seasoning ingredients include ginger, garlic, chili and the old school fish sauce. The end result is a yellow colored fish with curry served in style upon lettuce leaves.
- 450 gm monkfish or cod fillets
- Kosher Salt and freshly ground black pepper
- 1/4 cup coconut milk
- 1/4 tsp turmeric
- 1/4 tsp paprika
- 1/4 tsp curry powder, optional
- 2 tsp minced fresh ginger
- 2 cloves garlic, peeled and minced
- 2 tbsp thinly sliced fresh Thai chili pepper, seeds included
- 2 tsp Soy Sauce
- 2 tbsp canola oil
- 1/2 cup thinly sliced onion
- 12 baby bibb lettuce leaves
- 1 tbsp shredded fresh kaffir lime leaves, if desired.
- Cut fish into 1/2-inch chunks. Season to taste with salt and pepper; set aside.
- In a medium bowl, combine coconut milk, turmeric, paprika, curry powder, ginger, garlic, chili pepper and soy sauce. Mix well. Add fish pieces, and toss until well coated. Let marinate 15 minutes.
- 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.
Spoon into lettuce cups, and place three cups on each of 4 plates. Garnish with kaffir lime leaves, and serve.