Gluten-Free Cambodian Lunch: Aromatic Amok Trei with Sticky Rice and Mango Salsa

Allergens

Fish (Fish) - Coconut (Tree Nut) - Mango (Fruit)

Ingredients

• 6 pieces white fish fillets
• 1 can (400ml) coconut milk
• 2 tbsp tamarind paste
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 1 stalk lemongrass, bruised and chopped
• 2 kaffir lime leaves, shredded
• 1 cup sticky rice
• 1 mango, diced
• 1 red bell pepper, finely chopped
• 2 tbsp fresh cilantro, chopped
• Salt and pepper, to taste
• Olive oil

Instructions

1. a. Begin by preparing the Amok Trei filling: In a large pan, heat olive oil over medium heat and sauté shallots, garlic, lemongrass, and kaffir lime leaves until fragrant. Add coconut milk, tamarind paste, salt, and pepper. Simmer for 10 minutes. b. Gently lower the fish fillets into the sauce and cook until opaque and flaky, about 5 7 minutes. Remove from heat and set aside. c. Prepare the sticky rice according to package instructions or using a rice cooker. d. For the mango salsa, combine diced mango, red bell pepper, and chopped cilantro in a bowl. Season with salt and pepper. e. To plate, spoon the Amok Trei onto each dish, followed by a scoop of sticky rice. Top with a dollop of mango salsa and garnish with additional cilantro sprigs.

Chef’s Insight

To achieve an authentic Cambodian flavor, use kaffir lime leaves and lemongrass.

Notes

Adjust the amount of tamarind paste to suit your taste preference.