Amok Trey @ Cambodian Fish Mousse - Aff Indochina Cambodian #Three

Amok Trey is freshwater fish in a spiced egg mousse.
It is not as well foreign to us, equally it is like to the local nyonya otak-otak, just quite different inwards many ways.

One of the of import ingredients inwards amok trey is over again, prahok. You tin substitute it alongside other ingredients similar fish sauce or shrimp glue, but I personally detect the flavour profile to live quite different. The other special ingredients used is fingerroot (krachai, temu kunci).

When I institute out that Noni leaves play an of import part in this dish, giving it a smashing distinction from its cousins, I got into a daze equally I attempted murder on my 'stray' noni establish only weeks ago. I went to bank check on it, together with it didn't decease, merely trying to rest stiff by growing more leaves. Hehehe, leaves for me to pluck! Thank yous love Noni. But and then once again.... I have no role for it later this dish and I am wanting to get rid of it once again. It'sec real hardy!

I used immature noni leaves and they were slightly bitter subsequently cooking, although my bittergourd loving MIL said it was bitter, as well as me, the bitter hater plant it OK. It'second weird isn't it? I tin accept it and she tin't. And and then, I mean it'second a personal affair, upwards to the private whether the noni leaf is slightly bitter or real bitter or manifestly not bitter.

Anyway... I'k glad I tried it.

Amok Trey @ Fish Amok
Reference: My Great Escape in addition to Luke Nguyen
Makes iii

200gm snakehead fillet (生鱼@haruan), or other freshwater fish fillet (boneless, skinless weight)
Some Noni (Morinda citrifolia) leaves
Banana 'bowls'

Kroeung (spice glue)
ane lemon grass
1 fingerroot (finger length)
ane kafir lime foliage
ii Tbsp onions
ane Tbsp garlic
1 cherry-red chilli
i/four tsp turmeric pulverization
1/iii tsp prahok or prawn paste
1/ii Tbsp fish sauce
Pinch of salt as well as carbohydrate

Mousse
90 ml pure kokosnoot milk
1/2 egg
2 Tbsp water

Topping
30 ml pure coconut milk
Shredded kaffir lime leaf
Sliced chilli

one. Prepare the kroeung by grinding all the ingredients together.
ii. Prepare the banana leaf cups.
3. Prepare your steamer. Bring sufficient H2O inwards the steamer to boil.
four. Put close to shredded noni leafage into the banana cups as well as adapt approximately fish pieces over the noni leaf.
5. Mix the kroeung alongside all the ingredients for mousse.
six. When H2O has boiled, put the banana leafage cups onto the steamer.
seven. Pour the spiced mousse mixture the fish.
8. Cover and steam for around eight minutes.
nine. Prepare topping, estrus kokosnoot milk until it thickens. Turn off the estrus. (or you tin simply spoon it over the steaming amok like what Luke did)
ten. Spoon the thickened coconut milk over the cooked amok. Garnish amongst kaffir lime leaf and sliced chilli.