Cambodian sea bream amok
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6 rates
Preparation : 15 min
Cooking : 50 min
Total time : 1 h 5 Rest : 0 min
6 people
3 shallots
300 g of fresh spinach
500 g of chinese cabbage
1 yellow bell pepper
1 small chilli pepper
2 sticks of lemongrass
1 bunch of Thai basil
1.5 tbsp of coconut oil
20 g of snow peas
2 tbsp of paprika
600 ml of coconut milk
3 tbsp of nuoc-mam sauce
6 fillets of sea bream
Associated products
RECIPE STEPS
1
Peel and slice the shallots. Slice the spinach, Chinese cabbage, and yellow pepper.
Chop the chilli, cut the lemongrass in half lengthwise, and pick the basil leaves.
- 3 shallots
- 300 g of fresh spinach
- 500 g of chinese cabbage
- 1 yellow bell pepper
- 1 small chilli pepper
- 2 sticks of lemongrass
- 1 bunch of Thai basil
2
Preheat the cocotte on medium heat on a stove with coconut oil, without the lid.
As soon as the cocotte is hot, add the spinach, cabbage, snap peas, bell pepper, shallots, and lemongrass.
Cook for 5 minutes while stirring with a wooden spoon.
- 3 shallots
- 300 g of fresh spinach
- 500 g of chinese cabbage
- 1 yellow bell pepper
- 2 sticks of lemongrass
- 1.5 tbsp of coconut oil
- 20 g of snow peas
3
Remove the cocotte from the stove and place it on its pre-installed stand on the Cook Expert.
In the cocotte, add the coconut milk, basil, paprika, chilli, and nuoc-mâm sauce.
- 1 small chilli pepper
- 1 bunch of Thai basil
- 2 tbsp of paprika
- 600 ml of coconut milk
- 3 tbsp of nuoc-mam sauce
4
Cover then run the program.
Stir occasionally with the wooden spoon.
Simmering
25:00 / / 110°C
5
At the end of the program, place the sea bream fillets, cover again and run the program.
Adjust the seasoning if necessary.
- 6 fillets of sea bream
Simmering
15:00 / / 110°C
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