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September 27, 2008

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Lotus

Oh dear Lord, I am just loving your blog and the eclectic recipes. I am especially grateful for the Fish Amok recipe. I first tried Amok at a restaurant called "Khmer Surin" in Phnom Penh and my tastebuds did a little dance...it was so flavorful. On my way out I managed to find a bottle of "Amok" curry powder at the airport, but I would much rather make my own...

I will be trying your recipe soon, thanks a bunch!

drfugawe

you said, "Beat the egg and the shrimp paste together ..."

And what egg do you refer to?

Joshua Armstrong

The egg's now included.

Thanks for pointing that out.

Joshua

Isabelle

I just came back from Cambodia et brought some Amok curry powder that I bought on the market in Siem Reap but not the recipe.
I have about 200mg of powder but I don't know how much of powder is to be used let's say for 2, which is (folowing your recipe) for 400mg of fish and 500ml of coconut milk.
Thanks

Lauren

Great! I went to Cambodia last year and I could not get enough of amok! i'm so happy i've found a recipe to re-create it at home, cant wait to try it! Thanks for sharing.

Richard Hughes

Heya - I've just come back from Cambodia, and am glad to have found the Frizz restaurant recipe for Amok on your blog! I managed to eat there, but sadly not take the cooking class.

I'll be reproducing the Frizz recipe (via your blog) as part of a blog post on www.youngausskeptics.com sometime in the next couple of days (I write, but don't schedule the site) -- full with credit and links to your blog, of course.

Cheers, and keep up the food blogging!

Richard

Richard Hughes

Heya - I've just come back from Cambodia, and am glad to have found the Frizz restaurant recipe for Amok on your blog! I managed to eat there, but sadly not take the cooking class.

I'll be reproducing the Frizz recipe (via your blog) as part of a blog post on www.youngausskeptics.com sometime in the next couple of days (I write, but don't schedule the site) -- full with credit and links to your blog, of course.

Cheers, and keep up the food blogging!

Richard

lynda young

just returned from a 3 month holiday to s.e.asia.On my travels I visited Cambodia -6 days in Phnom Penh (loved it!)I took a cooking class at Frizz -fantastic ! Now home with my recipe book & after the jetlag is over, will get started on the recipes, starting with the fish amok! I heartily agree it is delicious- hope to impress friends with its presentation!

Roberto

Thanks for the recipe. Can you tell us how you steam the amok?

Joshua Armstrong

Hi Roberto. Sorry for the delay. To steam just place in a heatproof bowl (in fact a cereal bowl should be fine) inside a big steamer. for other steamed dishes I've even scrunched up tin foil to make a 3cm high platform, placed this in the bottom of a big saucepan of stockpot and placed the bowl on top. Put 2-3cm of water in the saucepan, place a lid on and put the saucepan on the heat to steam contents of bowl.

Ben

If one reduces the amount of coconut milk to 1/3 cup, a great way to steam amok is in collard green leaves. Pre boil the leaves for about five minutes, drain and wrap amok in the leaves. Then steam .it sets nicely and the edible collards add a nice flavor. Love to have it with a chick pea,eggplant, and cauliflower in red curry.

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