Amok
Amok - Baked to perfection in a banana leaf bowl; garnished with coconut cream, fragrance fresh kaffir lime leaves and red Fresno chili.
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 7 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 14 ounces coconut cream
- 3 tbsp Angkor California chili powder
- 3 fresh Makrut lime leaves (finely julienned 1 leaf and minced the rest*)
- 3.5 oz Angkor Lemongrass Paste
- 5 eggs
- ½ tsp salt
- 1 tsp Angkor Thnot sugar*
- ½ tsp fish sauce
- 1½ pounds catfish fillet (sliced 1/3” x 2” thick)
- 4 ounce collard greens (remove stems & cut into bite size)
- 1 Fresno chili (de-seeded & thinly sliced*)
Instructions
- 1
Prepare the Custard - Skim 3 tablespoons of coconut cream (top portion of the coconut cream can), set aside for garnish. Place remaining coconut milk into the KitchenAid Stand mixing bowl. Add the chili powder, minced kaffir lime leaves, Angkor Lemongrass Paste, eggs (for binding), salt, Thnot sugar, and fish sauce. Using wire whip attachment on lowest setting to mix the ingredients until uniform color and texture.
- 2
Marinate the Fish - Add fish, using the flat beater attachment on lowest setting to gently mix for about 2 minutes, until mixture thicken.
- 3
Wilting Collard Greens - Set regular oven (not conviction) to 375ºF. While the oven is preheating, put collard greens on a baking sheet then place the dish in the oven. When the oven reaches the temperature, take the dish out of the oven. Divide the wilted collard greens evenly into 6 ramekin bowls and fill them with fish mixture.
- 4
Baking Bake at 375ºF for 35 minutes, then broil at 375ºF for 2 to 3 minutes until the top of the Amok is nicely brown.
- 5
Garnishing Remove from oven and top each bowl with 1 teaspoon of coconut cream, then sprinkle with julienned kaffir lime leaves, and a few slices of Fresno chili.