Cambodian Seafood Amok

Name: Cambodian Seafood Amok
Prep time: 15 min
Total time: 15 min
Yield: Serves 2
Cuisine: Cambodian
Ingredients: 2 tbsp groundnut oil; 250 ml/9 fl oz/1 cup coconut cream; 1 tbsp fish sauce; ½ lime; 2 haddock fillets (about 150 g/5½ oz each); 115 g/4 oz prepared raw mixed seafood, such as mussels, king prawns and squid rings; 115 g/4 oz prepared raw mixed seafood, such as mussels, king prawns and squid rings; 115 g/4 oz prepared raw mixed seafood, such as mussels, king prawns and squid rings; 1cm/½in piece fresh root ginger; 2 lemongrass stalks; 3 garlic cloves; ½ tsp turmeric; 2 dried red chillies; ½ tsp freshly ground black pepper; ½ tsp sugar; 30 g/1 oz/scant ¼ cup peanuts; 1 small handful of coriander leaves; 115 g/4 oz prepared raw mixed seafood, such as mussels, king prawns and squid rings; 1 tbsp groundnut oil; 100 g/3½ oz medium rice noodles

Preparation info

Serves
2

Difficulty
Easy
Ready in
15 min

Appears in

Mighty Spice Express Cookbook

By John Gregory-Smith

Published 2013

About

Ingredients

For the Rice Noodles

100 g/3½ oz medium rice noodles
1 tbsp groundnut

Asia
Cambodia
Fish course
Pescatarian
South East Asia
Street Food
Spicy

Method

COOK THE RICE NOODLES in boiling water for 4–5 minutes until soft, or as directed on the packet. Drain in a colander and drizzle with the oil to prevent the noodles from sticking. Cover and leave to one side.

MEANWHILE, TO MAKE THE CURRY PASTE, peel the ginger, then remove the tough outer leaves from the lemongrass and cut off the ends of the stalks. Peel the garlic. Put all the curry p