Sophy is the Sustainability Assistant at Human and Hope Association, Cambodia. The proceeds from our products support the development programs that Sophy and her family have participated in, including English lessons, Khmer class, preschool, Microfinance and community workshops.
Sophy has been kind enough to share her fish amok recipe with us. She says, "Amok is most commonly cooked with fish, but it can also be made with chicken or beef. This recipe feeds 6 people - my husband, myself and our four children. It’s my own personal recipe, but there are other methods for cooking it."
- 1 kg of catfish, cut into bite-sized pieces
- ½ kg Noni leaf, finely chopped
- 200g lemongrass, finely chopped
- Amok paste (use a mortar and pestle to grind the following - five stalks of finely chopped lemongrass, two pieces of minced galanga, two pieces of turmeric, five kaffir lime leaves, two finely minced garlic cloves)
- ½ litre of coconut milk
- 1.5 teaspoon sugar
- 3 teaspoon seasoning
- 3 teaspoon salt
- Banana leaves
- Place the noni leaf in salted water for five minutes, then remove and clean with fresh water
- Boil the coconut oil in a pot for for 2 minutes
- Mix the Amok paste, fish, Noni leaf, salt, seasoning and sugar together. Place in the pot and stir with the coconut oil for 5 minutes
- Remove the mixture from the pot and separate into three piles. Pack each pile tightly into separate banana leaves, wrap, and place a skewer through to secure
- Boil one litre of water and boil the packages of Amok for 10 minutes
- Serve with boiled rice
We would love to know if you try this recipe! Please tag @hopeonpurpose on Instagram so we can (virtually) share this delicious treat with you!