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Amok (Cambodian fish curry)

Submitted by Krish 11 June 2009

Serve with plain rice.



500g monkfish fillets (or any firm white fish),250ml coconut milk ,1/4 teaspoon turmeric ,1/4 teaspoon paprika ,1/4 teaspoon curry powder optional ,2 teaspoons minced fresh ginger ,2 cloves garlic peeled and minced ,2 tablespoons thinly sliced fresh red chillis (seeds included if you want the heat!),2 teaspoons fish sauce ,2 tablespoons vegetable/sunflower oil ,1 medium red onion thinly sliced,12 baby lettuce leaves ,1 tablespoon shredded fresh kaffir lime leaves (or grated zest of one lime),Salt and freshly ground black pepper ,


Cut the fish into 2cm chunks. Season to taste with salt and pepper and set aside.
In a medium bowl, combine coconut milk, turmeric, paprika, curry powder, ginger, garlic, chilli and fish sauce. Mix well. Add the fish pieces, toss until well coated and leave to marinate 15 minutes.
Place a large heavy-based pan (or wok) over medium-high heat. Heat the 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 leaves and serve garnished with kaffir lime leaves and a few slices of chilli.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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