If you have had the pleasure of travelling to Cambodia then you would definitely know about the traditional and very popular "Fish Amok" Red Curry Fish Parcels . This is a dish of my childhood that I just love to make. Fresh fish fillets are mixed together with red curry paste, coconut cream, a little tofu, egg and mushrooms and cooked in a banana leaf. You simply defrost and steam to enjoy.
In the past this was a dish eaten in our family just on special occasions, like New Years Eve when family would come together and celebrate. These fish parcels are so delicious it's hard to explain it without trying it yourself... my husband is from another country and loves this so much I now make it for him all the time. I am thrilled to be sharing this with you.
Contains: Milk and Milk Products, Eggs, Soybeans and soybean products (eg Miso, soy milk etc), Tree nuts and tree nut products other than coconut from the fruit of the palm, Fish and fish products (eg fish sauce)
Ingredients: banana leaves, fish fillets (ling or monk fish), tofu, mushroom, coconut cream, corn starch, egg, salt, homemade red curry paste, palm sugar, natural brewed soy sauce, spinach
Reheating Instructions: Defrost in the fridge or oven and steam for 15-18 minutes and ready to serve with rice ( rice is not provided)
About your cook, Iris (St Ives)
Hi, I'm Iris. I'm originally from Cambodia. My first memory of connecting with food was when I was little and my mum was always busy in her shop, so she left the house work and cooking to me. As the eldest child in the family, I had to learn to cook and did the shopping as guided by mum. I remember I learnt to cook my first curry chicken when I was just 12 years old. At first, I wasn't sure that I loved cooking because it was like a duty to me. Cooking really inspired me when I had my own kids. I'm a mum of three and my husband and kids love my food, this has inspired me the most and allows me to learn more about different foods and always cook with love.