And I am officially doing this for over a month. Every day a different dish from a different country. Most dishes I had never heard before or had never tried making them myself.
I am really enjoying this and I am still excited about every single new dish.
Today we were opening the chapter “curries” with one of the most famous dishes in Cambodia: Fish amok.
First off, I had to make my first banana basket!
This is a yellow curry dish with fresh fish. It was delicious. The scent of freshly crushed spices for the kroeung paste was wonderful. Since I love curries, it was no surprise to me that this was really good.
If you want to try to make it at home, here is the recipe I followed for tonight’s dinner:
350 g white fish filets
1 tbsp ghee
1 can coconut milk
1 cup thai basil, chopped
For the yellow kroeung paste:
4 sticks of lemongrass, chopped
2 cloves of garlic
3 shallots, chopped
3 kaffir lime leaves (if you cannot find them, the juice and zest of an untreated lemon should work fine)
1 tsp galangal, minced (use ginger, if you can’t find it)
1 tbsp turmeric
1 tbsp fish sauce
1 tsp brown sugar
1 tbsp chili flakes (or as much as you can handle)
Rice to serve
Pour the ingredients for the yellow kroeung into a blender and blend until smooth.
Cut the fish into cubes and sprinkle with salt and pepper. Melt the ghee in a saucepan and fry the kroeung paste in the ghee for approximately one minute. Add the coconut milk and bring to a boil. Reduce heat and let simmer for a few minutes. Now add the fish and cook for approximately 10 minutes. Add the chili flakes and stir.
Serve with the thai basil as garnish and enjoy with some steamed rice.
Do you enjoy curries? Let me know in the comments below.
See you tomorrow!