Geraldine’s amok recipes

Amok spice is the cornerstone of Cambodian cookery. It is a delicious medley of lemongrass, galangal, garlic and kaffir lime peel matched with traditional spices to give you a flavour that is guaranteed to knock your socks off. Steam it in a banana leaf, cook in a coconut shell or mix it to a mild curry over rice, any way you serve this bad boy you’ll be left wanting more (good thing you have a whole bag of the stuff!)

Get your packet and get busy in the kitchen with two of Geraldine’s favourite amok recipes!

Seafood Amok in Coconut shells

This souffle-like amok is steamed in coconut shells or heat-proof bowls. Perfect for impressing friends with your exotic culinary skills and for adding a zesty feel to the dining room table as the presentation is gorgeous.

Time: about one hour

Ingredients

  • 1 can coconut cream
  • eggs
  • 100 grams firm white fish fillet cut into small peices (we reccomend snapper but Cambodian’s traditionally use catfish)
  • 150 grams small raw prawns peeled and deveined
  • squid tubes sliced into rings
  • 2 tbsp chilli paste or 4 red chillies
  • 3 tbsp Sunrise Amok
  • 1 tsp shrimp paste
  • 2 tbsp fish sauce
  • 1 tbsp shaved palm sugar
  • 2 tbsp coconut cream (to garnish)
  • Kaffir lime leaves thinly sliced (to garnish)
  • Steamed rice to serve

Method

  1. Fill a steamer, wok or large saucepan that can hold a steamer with water and bring it to a rapid bowl.
  2. Combine the Sunrise Amok, chillies, shrimp paste, fish sauce and palm sugar in a mixing bowl and stir in coconut cream and eggs until well combined. Fold the seafood into this paste.
  3. Using a slotted spoon, scoop the seafood sans the liquid into 3 heatproof bowls (or coconut shells if you have any lying around!)
  4. Put the bowls in a steamer basket and set over the boiling water. Pour the remaining seafood liquid into the bowls keeping a few tablespoons aside.
  5. Steam over high heat for 10-15 minutes or until it has risen a little. Use a fork to deflate them if needed.
  6. Spoon the remaining seafood liquid over each bowl and return to the steamer for a further 30 minutes until it sets.
  7. When ready, drizzle a tablespoon of coconut cream over each bowl and garnish with the thinly sliced kaffir lime leaves. Serve by themselves or with rice.

Steamed Amok Trey (Fish Amok)

Amok trey means fish amok, which is the traditional meat that accompanies the amok spice. In Cambodia a small local catfish is used for this banana leaf-wrapped recipe, but in Australia barramundi, snapper, or another firm white fish can easily replace it. Cook over hot coals for a smoky flavour, or steam over water for a more authentic taste.

Time: about an hour and a half

  • 3 tbsp Sunrise Amok
  • Solids from 2 cans of coconut cream
  • 1 tsp shrimp paste (belachan)
  • 2 tbsp fish sauce
  • 1 tsp grated palm sugar
  • 700 grams barramundi fillets, pin-boned, skinned and finely chopped
  • 2-3 large pieces banana leaf
  • Steamed rice to serve
  1. Soak the banana leaves in water for an hour before beginning to cook.
  2. Skim the solid cream from the top of the coconut milk cans and measure out a heaped cup. Place the solids in a hot pan with the Sunrise Amok, shrimp paste, fish sauce and palm sugar. Add a dash of salt. Cook together for a few minutes until well mixed and smooth.
  3. Cut the barramundi fillets into small pieces and add to the coconut mixture. Cook while stirring for 5 minutes or until the fish is just cooked. Take off the heat.
  4. Cut the banana leaves in to 6 even pieces leaving enough left over to cut 6 strips about as big as your hand. Place a strip in the centre of every banana leaf piece and scoop one 6th of the fish mixture on to of the strip. Fold the edges of the strip over each other horizontally and then pull the rest of the piece around vertically so it forms a loose parcel. Tie securely with a piece of cooking string or secure with a skewer.
  5. Boil a large pot of water and set parcels in a steamer and steam for 40 minutes. Or, barbecue over hot coals for 20 minutes. Serve with rice and lashings of Cambodian sambal.
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