Amok Fish

==Description==
A Cambodian dish of curried monkfish or codfish gently seasoned with coconut milk, turmeric, paprika, ginger, garlic, chile and fish sauce. The pale yellow curried fish sits prettily in a lettuce leaf.
==Ingredients==
* 1 pound monkfish or cod fillets
* salt and freshly ground black pepper
* ¼ cup coconut milk
* ¼ teaspoon turmeric
* ¼ teaspoon paprika
* ¼ teaspoon curry powder, optional
* 2 teaspoons minced fresh ginger
* 2 cloves garlic, peeled and minced
* 2 tablespoons thinly sliced fresh Thai chile pepper, seeds included
* 2 teaspoons southeast Asian fish sauce
* 2 tablespoons canola oil
* ½ cup thinly sliced onion
* 12 baby bibb lettuce leaves
* 1 tablespoon shredded fresh kaffir lime leaves, if desired.
==Directions==
# Cut fish into ½-inch chunks.
# Season to taste with salt and pepper; set aside.
# In a medium bowl, combine coconut milk, turmeric, paprika, curry powder, ginger, garlic, chile pepper and fish sauce. Mix well.
# Add fish pieces, and toss until well coated. Let marinate 15 minutes.
# Place a large skillet over medium-high heat.
# Heat oil, and add onions.
# Sauté onions until translucent, about 5 minutes.
# Add fish mixture, and saute until fish is opaque, about 3 minutes.
# Remove from heat, and allow to cool to room temperature.
# Spoon into lettuce cups, and place three cups on each of 4 plates.
# Garnish with kaffir lime leaves, and serve.
Category:Bibb lettuce Recipes
Category:Cambodian Meat Dishes
Category:Thai chile Recipes
Category:Coconut milk Recipes
Category:Cod Recipes
Category:Monkfish Recipes
Category:Kaffir lime leaf Recipes
Category:Recipes that need photos