Cambodian Brunch Delight: Amok Trei Sangkay with Crunchy Banana Fritters

Allergens

Contains no common allergens unless specified.

Ingredients

• 600g firm white fish fillets (e.g., cod, halibut, or tilapia) 2 cups coconut milk 2 large shallots, thinly sliced 4 cloves garlic, minced 2 tbsp fresh galangal, finely chopped 2 tbsp fresh lemongrass, finely chopped 1 tbsp tamarind paste 1 tsp fish sauce (nuoc mam) 1/2 tsp white sugar Salt and pepper, to taste 3 large bananas 1 cup all
• purpose flour 1 cup rice flour 1 cup water Oil for frying Fresh cilantro leaves, for garnish

Instructions

1. a. In a large pan, heat coconut milk over medium heat and add shallots, garlic, galangal, lemongrass, tamarind paste, fish sauce, sugar, salt, and pepper. Cook for 5 7 minutes until the aromatics are fragrant. b. Carefully place the fish fillets in the pan, ensuring they are submerged in the coconut milk mixture. Cover and simmer for 10 12 minutes or until fish is cooked through. Remove from heat and let rest. c. Prepare the banana fritters by mixing all purpose flour, rice flour, water, and a pinch of salt in a bowl. Slice bananas into 1 inch rounds and dip them in the batter, then carefully drop them into hot oil, frying until golden brown. Drain on paper towels and sprinkle with a touch of sugar. d. To serve, place Amok Trei Sangkay in a shallow bowl and garnish with fresh cilantro leaves. Arrange banana fritters around the perimeter of the bowl.

Chef’s Insight

Balancing the flavors of sweetness from coconut milk, tartness from tamarind paste, and spiciness from galangal creates a symphony of tastes that will delight your senses.

Notes

Be cautious when frying bananas to ensure they don't become overly crispy or burnt.