2 85 oz cans of Bull Head Hot and Spicy Barbecue Sauce or regular Bull Head Barbecue Sauce for non-spicy broth 2 cans of coconut milk. Heat up a small sauce-pan.
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Beat in the ground peanuts.
Cambodian fish sauce recipe. Add the fish sauce and stir. 15 cans of coconut soda I use the Coco Rico brand ½ cup of Soya Bean Curd Sauce or soybean paste for non-spicy broth 2 tablespoons of fish sauce I use the Three Crab brand. Add lime juice fish sauce and hot chili pepper together mix well and set a side to cool.
Put the garlic chilies lime juice sugar and water into a blender and whiz until you get a nice paste. Add water sugar lime juice and creamy picklefish stirs well and simmering till sauce bubbling add sweet basil leaves stirs and remove from heat. Add coconut milk fish sauce and brown sugar and allow to cook for 10 minutes.
There are many variations. Coat the bottom of a large sauce pan in olive oil. Add cod and allow to cook for another 10 or so minutes until cod is cooked all the way through.
When sauce-pan is hot add oil prepared lemon grass mixture and fish stirs well. Top with peanut before serve. In a small bowl mix hot water with sugar till sugar dissolved.
Palm sugar tamarind sauce fish sauce water garlic shallot chiliYour choice of fresh vegetable. Arrange the remaining kaffir lime leaves around the fillet and tie the fish with the grassy stalk section of the lemongrass. Steam in a steamer for 10-15 minutes then pour over the sauce and steam for another 10-15 minutes or until the fish is cooked thoroughly.
Amok means to steam in banana leaves in Khmer. Add the zests garlic mint cilantro and turmeric and cook stirring until fragrant. Directions to make Sweet Fish Sauce.
Top with crushed roasted peanut. YA-HON HOT POT BROTH RECIPE. Our Cambodian fish amok recipe is traditional an authentic steamed fish curry made to a classic recipe from an older generation of cooks who believe that if its not properly steamed its not amok trei steamed fish curry.
Garlic chili sugar vinegar fish sauce water peanut.
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