Asian Spicy Recipes - Amok Trei (Coconut Fish Curry Parcels)

If you are looking forward to spice up your life........then you have come to the right place!

RECIPES OF CAMBODIA

Amok Trei (Coconut Fish Curry Parcels)

Ingredients

1 clove

5 cm

2 tbsp

1/2 tsp

1 tsp

2 tbsp

1 tbsp

1/2 tsp

400 gm

450 lb

4-8

Garlic (chopped)
Red onion (chopped)
Fresh root galangal (chopped) (or 1/2 tsp ground galangal)
Lemon grass (chopped) (or 2 tsp ground lemon grass)
Turmeric (ground)

Paprika
Fish sauce
Sugar
Salt

Tin coconut milk

White fish fillets (Catfish, Sole, Orange Roughy)
Banana leaves (or 8 large dark green cabbage leaves)

Method

Place the garlic, onion, galangal, lemon grass, turmeric, paprika, fish sauce and sugar in a blender or food processor and process until well blended
Add the coconut milk and process again until thoroughly mixed
Transfer the coconut mixture to a medium saucepan and bring to simmering point, stirring
Continue to cook gently for about 10 minutes until thickened
Meanwhile, if using cabbage greens, place them in a large saucepan, cover with boiling water and set aside to soften. If using banana leaves, cut into pieces about 20 cm square
Place the fish in a bowl, season with a little salt then pour over half the hot coconut sauce and mix well and set the remaining sauce aside
Place 1/8th of the fish mixture in the centre of each leaf and fold the edges over to form secure parcels, making sure you tuck the edges under
Steam the parcels for 1 hour
5 minutes before the end of the cooking time, gently reheat the remaining sauce
To serve - make a small opening down the centre of each parcel and spoon the remaining coconut sauce into the opening

Serve immediately with rice