Royal Seafood Amok by Anantara Angkor Resort

Amongst the signature dishes in Cambodia, the Royal Seafood Amok is a must-try delicacy full of distinct flavours and textures.Some believe this steamed fish curry dish originated during the Khmer Empire, with its preparation method being passed down from generation to generation. Today, it is one of the most popular local dishes served at both budget eateries and refined restaurants at properties such as Anantara Angkor Resort. The term “amok” refers to the steaming process and the resulting culinary creation has a custard-like texture as well as a heavenly combination of being both spicy and sweet. If you can’t wait to try this delectable delight, here is a recipe so you can prepare and enjoy Royal Seafood Amok at home.
Ingredients (Serves 2)
·       50g Bar Fish 
·       50g Tiger Prawns 
·       50g Squid 
·       01 Tablespoon Coconut Oil
·       ¼ Teaspoon Prahok or Shrimp Paste 
·       01 Cup Coconut Milk
·       20g Young Noni Leaves, Finely Sliced
·       01 Kaffir Lime Leaves, Finely Sliced
·       ½ Tablespoon Sugar
·       ½ Teaspoon Salt
·       01 Egg, Lightly Beaten
·       ¼ Teaspoon Turmeric Powder 
·       02 Dried Chilies, Soak, Seedless, Finely Chopped
·       02 Banana Leaf Cups or Young
Coconut Shells (if you like to serve the dish inside them)
Kroeung Paste
·        03 Garlic Cloves, Finely Chopped
·       02 Shallots, Finely Chopped
·       03 Lemongrass Stalks, finely chopped
·       01 Small Piece Galangal, Finely Chopped
·       01 Small Piece Fresh Turmeric, Finely Chopped
·       02 Kaffir Lime Leaves, Thinly Sliced  
Method of Preparation
01.   To make the kroeung paste, pound galangal, kaffir lime leaves, turmeric and lemongrass until coarse. Add shallots and garlic and pound them till they are well combined. Set the paste aside.
02.   To make the amok, add 2/3 of the coconut milk, the dried chilli, shrimp paste or prahok, turmeric powder and the kroeung paste in a wok and stir for around 2-3 minutes
03.   Add the seafood, careful not to break it. Add the egg and stir for another 1 minute.
04.   Carefully spoon the amok mixture into the banana leaf cups
05.   Top with kaffir lime leaves, chilli and coconut milk. Steam for 10
minutes.
06.   Serve with steamed rice