Fish AmokTheWorldWideGourmet.com
Total time:
Preparation time: 5 minutes
Cooking time: Under 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:156.6 kcal
Proteins:7.7 g
Fats:12.9 g
Carbohydrate:4.5 g
Fibers:2 g
Sugar:1.8 g
Cholesterol:18.3 mg
Sodium:128.5 mg
Calcium:40.4 mg
Energy:488 kcal
Proteins:23.9 g
Fats:40.1 g
Carbohydrate:14 g
Fibers:6.3 g
Sugar:5.6 g
Cholesterol:57 mg
Sodium:400.5 mg
Calcium:125.8 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
400
g
firm fleshed fish (sea bass, turbot, plaice, monkfish or haddock)
300
g
gnoa leaves or the green parts of swiss chard
60
ml
khmer curry paste
500
ml
coconut milk
45
ml
neutral flavored cooking oil
60
ml
fish sauce
5
ml
palm sugar
METHOD
- Cut the fish into small cubes and the gnoa leaves or Swiss chard greens into thin strips.
- In a wok or skillet, heat the cooking oil; add the Khmer curry paste and let color lightly.
- Add the fish and greens; sauté until the greens have given off their water. Add the coconut milk; season (with palm sugar and fish sauce) and return to the boil for a moment. Serve immediately.
CHEF'S NOTES
Dehydrated palm sugar is easily obtainable in Asian groceries. You simply have to bring it quickly to a boil with a little water to form a thick syrup similar to fresh palm sugar (substitute white or brown granulated sugar, halving the quantities; or maple syrup, doubling the quantities.)
