Seafood Amok

Seafood Amok - A Cambodian Classic

Experience the exquisite flavors of Cambodia with this signature Seafood Amok dish, a fragrant and creamy curry featuring a medley of fresh seafood, aromatic herbs, and rich coconut milk. This quick yet authentic recipe brings the taste of Cambodia to your kitchen using The Glasshouse Kroeung Amok Paste, perfect for a weeknight delight or a dinner party showstopper.

Ingredients

🍛 1 large spoon (approx. 2-3 tablespoons) The Glasshouse Kroeung Amok Paste
🐟 200g white fish (e.g., cod or snapper), cut into large cubes
🍤 100-150g prawns, peeled and deveined
🐙 100-150g calamari, sliced into rings
🥥 200-250ml coconut milk, divided
💧 200-250ml water, divided
🍬 1/2 teaspoon palm sugar
🐟 1 tablespoon fish sauce
🌿 1/2 cup noni leaves, chopped
🌶️ Sliced red chilies, for garnish

Instructions

1- Prepare the Cooktop:

• Place a small stainless steel saucepan onto an induction cooktop
• Switch on the heat

2- Start the Curry:

• Add The Glasshouse Kroeung Amok Paste to the pot
• Stir gently until it becomes fragrant and begins to slightly bubble

3- Cook the Fish:

• Add the fish cubes, stirring thoroughly so they are well-coated
• Pour in half the water, stirring gently again
• Cover the pot with a lid and let the fish cook until it starts turning opaque

4- Add Seafood:

• Remove the lid and stir
• Add the prawns and cook until they start turning pink or orange
• Add calamari and cook until they curl and are white

5- Incorporate Coconut Milk:

• Pour half of the coconut milk into the pot, stirring to combine
• Add the remaining water and stir

6- Season the Curry:

• Stir in 1 tablespoon of fish sauce and add the palm sugar
• Stir well to ensure all the sugar melts and flavors meld together

7- Final Touch:

• Add the noni leaves, stirring until they wilt
• Adjust seasoning to your taste

8- Serving:

• Once done, transfer the Seafood Amok to a serving plate
• Garnish with sliced red chilies

Prep Time: Approx. 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2-3
Equipment: Small stainless steel saucepan, stainless steel ladle/spoon, induction cooktop, small green ceramic prep bowls, white ceramic serving plate

Cooking Tips:

• Use The Glasshouse Kroeung Amok Paste for an authentic and quick preparation
• Stagger the addition of seafood to avoid overcooking
• Consider serving with steamed jasmine rice

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Seafood Amok