I would like to share two simple classic fish dishes from Cambodia and
Myanmar. It is an all-time favorite of mine and created for my previous
restaurant Road to Mandalay. You can substitute the white fish (the
firmer, the better) with large shrimp or any seafood you have on hand.
Makes: 4 servings
2 lbs cod fillet or halibut, sea bass, etc - into 1-inch chunks
1-inch chunk ginger
2 tsp turmeric powder
¼ cup of vegetable oil
3 med. tomatoes, small chunks
3 med. onions, minced
5 cloves of garlic, minced
1 1/2 inch of ginger, minced
2 tbsp sweet paprika 1 tsp hot paprika or 2 fresh chili peppers
1 1/2 tbsp fish
¼ cup of vegetable or fish stock
½ cup cilantro leaves (reserve some for garnish)
1. In a mixing bowl, marinade the fish with salt, pepper and
turmeric for five minutes.
2. In a frying pan, heat the oil and mix in the onion till
lightly brown and add in ginger, chili (if not using paprika) and garlic till
fragrant. Add in the paprika then
immediately the fish and let it seared then stir in tomatoes, liquid stock and
cook for five minutes.
3. Lower the heat and add fish sauce, coriander and simmer
2 minutes. Garnish
with cilantro leaves and serve hot with steamed jasmine rice.
Cambodian Fish Amok
Makes: 4 servings
1lb White Fish Fillets, e.g. (Catfish, Cod, Haddock, Sole, etc)
1 Garlic Clove, chopped
1 Red Onion, chopped
2-inches fresh Root Galangal
2 tbsp chopped fresh or frozen Lemon Grass
½ teaspoon Ground Turmeric
1 teaspoon Paprika
2 tbsp Fish Sauce
1 tbsp Sugar
½ teaspoon salt
1 Can of Coconut Milk
1. Place the garlic, onion, galangal, lemon grass, turmeric,
paprika, fish sauce and sugar in a blender or food processor and process until
2. Add the coconut milk and process again until thoroughly
3. Transfer the coconut mixture to a medium saucepan and
bring to simmering point, stirring.
Continue to cook gently for about 10 minutes until thickened.
4. Place the fish in a bowl, season with a little salt then
pour over half the hot coconut sauce and mix well. Set the remaining sauce aside. Steam until firm.
5. 5 minutes before the end of the cooking time, gently
reheat the remaining sauce, pour over fish mixture and serve over rice.