Flavours of Cambodia and Laos

                                                        

                                                          Khmer Fish Stew (Amok)

   There are many recipes for Amok, the national dish of Cambodia.  The combination of ingredients in this recipe also appears in soups and savory flans.  Amok in normally made with nonni leaves, which are famous for their medicinal properties. Swiss Chard is a good substitution.

Serves 4

3 tablespoons oil

2 tablespoons Khmer Curry Paste (on previous recipe page)

1 lb. firm white fish fillet, such as sea bass, cod, haddock, or snapper

3 cups thinly sliced Swiss Chard leaves, bok choy or nonni leaves

2 cups coconut milk

1 teaspoon palm sugar or dark brown sugar

4 tablespoons fish sauce

Heat the oil in a wok or skillet over medium heat.  Add the Khmer Curry Paste and fry it until it is browned.  Add the fish and the Swiss chard leaves and stir-fry until the leaves start to wilt.  Add the coconut milk, sugar and the fish sauce and bring just to a boil. Serve immediately.