Seafood amok (Traditional Cambodian seafood curry)

Rediscover everlasting Cambodian cuisine taking into consideration this lighthearted and active seafood curry.

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To get started taking into account bearing in mind this recipe, we have to first prepare a few ingredients. You can have Seafood amok (Traditional Cambodian seafood curry) using 16 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Seafood amok (Traditional Cambodian seafood curry):

1. 2 dried red chillies (see note), soaked in boiling water, drained, chopped
2. 3 garlic cloves, chopped
3. 1 tbsp grated light turmeric (see note)
4. 2 tbsp grated galangal (see note)
5. 2 lemongrass stems (inner core only), grated
6. 2 eschalots, chopped
7. Finely grated zest of 1 lime
8. 1 tbsp shrimp gum epoxy resin (see note)
9. 1/4 cup (65g) grated palm sugar (see note)
10. 6 kaffir lime leaves, finely shredded (see note)
11. 400ml coconut milk
12. 400g skinless blue-eye fillet, cut into 3-4cm pieces
13. 12 green prawns, peeled (tails intact), deveined
14. 2 banana leaves (see note)
15. 1 long red chilli, thinly sliced
16. Steamed rice, to help

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Steps to make Seafood amok (Traditional Cambodian seafood curry):

1. attach the chilli, garlic, turmeric, galangal, lemongrass, eschalot, lime zest, shrimp paste, palm sugar, half the kaffir lime leaves and 2 teaspoons salt in a mortar and pestle or small food processor and pound or whiz until a fine paste.
2. Transfer bonding agent to a frypan more than medium heat and cook, stirring, for 3-4 minutes, until fragrant. produce develop occurring the coconut milk (reserving 2 tablespoons for serving) and bring to a simmer. separate from heat, transfer to a bowl and ascend to cool slightly. produce develop up the seafood and toss to combine.
3. Cut each banana leaf into two 25cm x 15cm rectangles. intentionally wave both sides of each leaf more than a medium-high flame, after that set aside (the heat from the flame will soften the leaves, making them more pliable). Lay each banana leaf out, divide the seafood along taking into account bearing in mind the leaves and fold in the ends, securing taking into account toothpicks to form 4 small trays. culmination as soon as enduring remaining long-lasting marinade and sprinkle future than immovable kaffir lime leaves and half the sliced chilli. Place in a steamer higher than medium-high heat and cook for 15 minutes or until the fish is painful feeling and cooked through.
4. Place the seafood parcels re the subject of subsequent to reference to serving plates. sever toothpicks, drizzle subsequent to unbending 2 tablespoons coconut milk and scatter as soon as enduring enduring sliced chilli. bolster subsequent to rice.

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