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Lemongrass Fish Custard

Amok


A national Cambodian dish with fresh fish fillets sliced and marinated in Kroeung, California chili powder and coconut cream. Baked to perfection, individual servings are topped with coconut cream, julienned kaffir lime leaves and red Fresno chili.

Total:     About 1 hour (20 min prep)

Style:     Authentic Cambodian

Yield:     6 servings

Level:     Easy

Ingredients

6 ounces baby kale

1 can (13.5 oz) coconut milk

1 ounce (3T) California chili powder

2 teaspoons minced kaffir lime leaves

3.5 ounces Angkor Lemongrass Paste

3 eggs

1½ pounds skinless salmon fillet  (sliced ¼” x 2”)

1 t kaffir lime leaves (finely julienned)

1 Fresno chili (de-seeded & minced)*



* Any moderate heat red chili



Instructions

Wilt kale - Heat oven to 375.  Place kale into 6 four-inch Ramekin bowls, place in oven for 5 minutes.  Remove from oven and set aside.  


Prepare fish - Skim 6 teaspoons of coconut cream (top portion of the coconut cream from the can), set aside.  Place remaining coconut milk into mixing bowl. Add the chili powder, minced kaffir lime leaves, Angkor Lemongrass Paste, and eggs, mix well.  


Add fish and gently mix for about 2 minutes at lowest setting, until mixture thickens.  Let it set for at least 30 minutes.  Stir and fill the prepared bowls with fish mixture, by first pressing the wilted kale to the bottom of each bowl.

Cooking in oven:

1. Bake at 375 for 30 minutes, then broil at 375 for 5 minutes.  

2. Remove from oven and let cool for 5 minutes, top each bowl with 1 teaspoon of coconut cream, then sprinkle with julienned kaffir lime leaves, and a few pieces of minced Fresno chili.