Contributor: Sarah B

Exodus has recently released a recipe book showcasing some famous and traditional foods from all around the world. They were inspired to create a cookbook to bring back some of the adventure home to travellers.

Whether it be an Icelandic lamb soup from Europe, Iceland for those very cold days, to a Chicken shawarma, from the Middle East, an Nyama Choma(which is roasted goat meat and salad) from Tanzania or having a Mojito to celebrate with your friends and family, you are spoilt for choice!

There are over 300 dishes and 400 drink recipes to choose from all around the world but we decided to share one on the recipes for you to try at home!

Fish Amok – steam cooked fish curry from Cambodia

Cambodia has its own very clearly identifiable cuisine, and fish amok would likely be on any visitor’s hit list as one of the more popular dishes. It is very easy to find in local restaurants, from Malis to Romdeng to Khmer Surin to Knyay. Variations can be found with vegetarian and chicken options, but by far the most popular is the fish amok.

Ingredients:

2 red chillies, deseeded and chopped

3 gloves of garlic, peeled and coarsely chopped

1 tsp turmeric

1 tbsp grated root ginger

2 stalks on lemon grass, coarse outer layers removed and soft inner core sliced

4 kaffir lime leaves

2 banana shallots, peeled and chopped

Juice of 1 lime

2 tsp shrimp paste

4 tbsp palm sugar or soft light brown sugar

1 tbsp oil

400g can of full fat coconut milk

2 banana leaves

500g fillet of firm white fish, such as haddock or cod, skinned and cut into 4 equal pieces

16 – 20 large raw prawns

2 kaffir lime leaves, sliced into very fine strips

1 red chilli, sliced

Method:

Put the chillies, garlic, turmeric, ginger, lemon grass, lime leaves, shallots, lime juice, shrimp paste and sugar into a small food processor or pestle and mortar and whizz or grind into a paste.

Heat the oil in a frying pan, add the paste and cook gently over a low heat, stirring frequently, until the paste smells fragrant. Reserve a little of the coconut milk for garnish and pour the rest into the a pan. Bring to a simmer then remove the pan from the heat and leave to cool for 15 minutes.

Cut each banana leaf in half to make four rectangles. Fold up the sides of the rectangles t make ‘dishes’, holding the sides in place with cocktail sticks.

Divide the fish and prawns equally between the banana-leaf dishes and spoon over the coconut paste. Lift carefully into a steamer, cover and cook for 20 minutes or until the fish and prawns are opaque.

Transfer to serving plates, remove the cocktail sticks and spoon over the reserved coconut milk. Served garnished with the strips of lime leaf and chilli slices. Accompany with steamed jasmine rice.

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