It is neither a high-calorie dish, nor a spicy one, not even hard to cook. It`s only….dangerously good and tasty. For a fast, romantic dinner and I say it again, extremelytasty, Fish Amok is perfect (and yes, Iconfess, I`ve become a greeeeat fan of the typically Cambodian , Khmer gastronomy.)

Ingredients:

For the curry paste (Kroeung):
3 cloves garlic,finely chopped
1 red onion, finally chopped
3 stalks lemongrass(inner stalk only, finely chopped)
1 little piece galangal, peeled and finely chopped
2 kaffir leaves , finely chopped
1 teaspoon turmeric powder
1 teaspoon light, brown sugar
1teaspoon salt
2 teaspoons chili paste-like SambalOelek

For Fish Amok:
1 tablespoon vegetable oil
½ teaspoon shrimp paste(optional)
1 cup coconut milk
1 tablespoon white sugar
1 teaspoon salt
350 g white fish
1 cup fresh noni leaves, cut into thick pieces-the original recipe(or spinach, instead of noni leaves)
1 egg
1 tablespoon fish sauce
red pepper
thin Kaffir leaves

To make things simpler, whiskall the ingredients for curry in a mortar and pound it well to a paste, which you add in a frying pan and cook it for 1 minute, than you add the shrimp paste, the coconut milk, sugar and salt. Simmer for 2 minutes, than add the fish and spinach leaves, cook them for about 3-4 minutes, until they are cooked through. Whisk the egg, too, with the fish sauce, add 2 tablespoons of curry in a bowl . Serve the Amok with coconut cream, slices of pepper and Kaffir leaves.
Bon Appétit!