Succulent Cambodian Gluten-Free Fish Amok Recipe

Allergens

Fish (Fish sauce)

Ingredients

• 1 lb firm white fish fillets (e.g., tilapia, cod, or bass)
• 2 cups unsweetened coconut milk
• 1/4 cup tapioca starch
• 1/4 cup chopped fresh cilantro
• 1/4 cup thinly sliced shallots
• 3 tablespoons fish sauce
• 3 tablespoons vegetable oil
• 2 teaspoons palm sugar or brown sugar
• 1 teaspoon ground turmeric
• Salt and pepper to taste

Instructions

1. Cut the fish fillets into bite sized pieces and season with salt and pepper.
2. In a large pan, heat the vegetable oil over medium heat.
3. Add the sliced shallots and cook until they become fragrant and slightly translucent.
4. Stir in the ground turmeric and cook for another minute.
5. Pour in the coconut milk and bring it to a gentle simmer.
6. Gradually whisk in the tapioca starch, stirring constantly to avoid lumps.
7. Add the palm sugar or brown sugar, fish sauce, and chopped cilantro to the mixture, stirring well to combine.
8. Gently fold in the seasoned fish pieces, ensuring they are evenly coated with the sauce.
9. Cook for 5 7 minutes, until the fish is fully cooked and tender.
10. Remove from heat and let it cool slightly before transferring to individual serving dishes or a single large dish for sharing.

Chef’s Insight

The key to a perfect fish amok is finding the right balance of flavors - savory, sweet, and tangy. Don't be afraid to adjust the seasonings according to your taste preference.

Notes

To elevate this recipe even further, consider adding other traditional Cambodian ingredients like galangal or lemongrass for a more complex flavor profile.