cambodian

Fish Amok Steamed Coconut Curry

Name: Fish Amok Steamed Coconut Curry
Yield: 1 serving
Cuisine: cambodian
Ingredients: 165 g white fish fillet (cod or tilapia), cut in bite-size pieces; 150 g coconut milk; 90 g cooked jasmine rice; 53 g spinach leaves; 19 g shallot, finely chopped; 5 g garlic, minced; 9 g fish sauce; 6 g palm sugar or brown sugar; 2 g ground turmeric; 23 g lime wedges; 4 g red chili, thinly sliced

This simmered dish pairs white fish fillet, cut in bite-size pieces with coconut milk, fish sauce and cooked jasmine rice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Gluten free Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

42 g Protein

47 g Carbohydrates

35 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

165g white fish fillet (cod or tilapia), cut in bite-size pieces 165 kcal
150g coconut milk 296 kcal
90g cooked jasmine rice 117 kcal
53g spinach leaves 12 kcal
19g shallot, finely chopped 14 kcal
5g garlic, minced 7 kcal
9g fish sauce 3 kcal
6g palm sugar or brown sugar 23 kcal
2g ground turmeric 6 kcal
23g lime wedges 7 kcal
4g red chili, thinly sliced 2 kcal

Cooking instructions

shallotgarlicred chili
Finely chop the shallot and mince the garlic. Slice the red chili thinly (remove seeds for less heat).
coconut milkshallotgarlicfish saucepalm sugar or brown sugarground turmericred chili
In a bowl, stir together coconut milk, fish sauce, sugar, turmeric, garlic, shallot, and chili. Add the fish pieces and coat well; let sit 10 minutes.
coconut milkspinach leaves
Lay the spinach in the bottom of a small heatproof bowl or ramekin. Pour in the fish and coconut mixture.
Steam over simmering water, covered, until the fish is just cooked and the curry is set, 12 to 15 minutes.
lime wedges
Serve hot from the bowl with lime wedges to squeeze over the top.