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Cambodian fish amok curry
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2 tbsp vegetable oil
2 onions, thinly sliced
4 tbsp green curry paste
1 tsp ground turmeric
1 lime, zest
400ml can coconut milk
1 tbsp light brown soft sugar
1 tbsp fish sauce
240g Waitrose & Partners Hom Mali Jasmine Rice, rinsed until the water runs clear
100g Waitrose & Partners Fine Green Beans, trimmed and halved lengthways
400g filleted monkfish, sea bass or halibut, skinned and sliced
1 red chilli, thinly sliced
1. Heat the vegetable oil in a large heavy-based pan over a medium heat. Add the onion and stir-fry for 10 minutes until softened. Stir in the curry paste, turmeric and lime zest; cook for 3 minutes until fragrant. Pour in most of the coconut milk (reserving about 2 tbsp to serve) and 200ml water, the sugar and fish sauce. Boil for 3 minutes, then reduce the heat and simmer for 5 minutes.
2. Meanwhile, put the rice in a large pan and cover with twice its volume of salted water (about 500ml). Bring to the boil then reduce the heat to low, cover the pan and leave to simmer gently for 10-12 minutes, resisting the temptation to peek inside during cooking. Once the liquid has been absorbed, remove from the heat, leaving the lid on to allow the rice to steam for a further 5 minutes, then fluff up with a fork.
3. Add the green beans to the curry; cook for 5 minutes. Add the fish; cook for another 3-5 minutes, until just cooked through and the beans are tender. Ladle into bowls and spoon the reserved coconut milk on top. Scatter over the chilli and serve the rice on the side with the zested lime cut into wedges.
This recipe first appeared in Waitrose & Partners Food, October 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in September 2018.