CAMBODIAN AMOK ENJOY DAN:

                              CAMBODIAN AMOK by CHEF DAN:

Serves 4

CURRY PASTE:

3 garlic cloves finely chopped

1 shallot, bulb, finely chopped

3 stalks lemongrass ends trimmed, inner tender stalks only, finely chopped

1 thumb-size fresh ginger peeled and finely chopped

Zest of 1 lime, finely chopped

1-teaspoon EACH turmeric powder, coriander, brown sugar, fish sauce, salt, and black pepper

1 tablespoon yellow curry paste

A pinch of saffron

FISH AMOK:

1 tablespoon olive oil

1/2-teaspoon shrimp paste

1 (19.5 Oz) can Mae Ploy coconut cream (from the top of the can)

1 tablespoon brown sugar

1 teaspoon salt

3/4-pound firm, white fish, like halibut, mahi mahi, or true cod skin removed

1 cup spinach leaves cut into 1/2-inch ribbons

1 egg

1 tablespoon fish sauce

Julienned red bell pepper

Cilantro leaves sliced

DIRECTIONS:

1.   In a food processor place the first 5 ingredients and pulse until paste forms.

2.   Add the remaining ingredients and process until all spices are well incorporated.

3.   Thinly slice the fish into 1/2-inch bit size pieces, set aside.

4.   Heat oil in a skillet over medium-high heat and when sizzling.

5.   Add curry past, saffron and cook 1 minutes or until it smells fragrant.

6.   Add shrimp paste, and next 3 ingredients, whisking to combine.

7.   Reduce heat to medium and simmer for 2 minutes.

8.   Add the fish and spinach leaves, gently folding the fish into the curry sauce with a rubber spatula.

9.   Simmer the amok for about 4 minutes or until fish is cooked through.

10  In a bowl, whisk together the egg with the fish sauce and 2 tablespoons of the curry sauce from the skillet.

11  Pour the egg mixture into the skillet and gently fold into the curry.

12  Serve the amok in a bowls with a spoonful of coconut cream, red pepper and Cilento leaves.

ENJOY DAN:                                   SING SONGS AND EAT CAMBODIAN FOOD!!