CAMBODIAN SEAFOOD AMOK
- 10m Prep Time
- 10m Cook Time
- 15m Ready In
A fragrant Cambodian seafood curry with haddock and mixed seafood in a coconut cream sauce, served over rice noodles. Ready in 15 minutes.
Ingredients
- 100 g medium rice noodles
- 14.8 ml groundnut (peanut) oil
- 250 ml coconut cream
- 14.8 ml fish sauce
- 0.5 lime
- 2 haddock fillets
- 115 g prepared raw mixed seafood
- 1 coriander (cilantro) leaves roughly chopped
- 1 fresh root ginger peeled and roughly chopped
- 2 lemongrass stalks outer skin removed and roughly chopped
- 3 garlic cloves peeled
- 2.46 ml turmeric
- 2 dried red chillies
- 2.46 ml freshly ground black pepper
- 2.46 ml sugar
- 30 g peanuts
- 29.6 ml groundnut (peanut) oil
Nutrition (per serving, estimated)
Estimated based off 12 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1083 mg
- Iron: 82.6 mg
- Magnesium: 1251 mg
- Phosphorus: 5053 mg
- Potassium: 5994 mg
- Zinc: 41 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 100 g medium rice noodles
- 14.8 ml groundnut (peanut) oil
- 250 ml coconut cream
- 14.8 ml fish sauce
- 0.5 lime
- 2 haddock fillets
- 115 g prepared raw mixed seafood
- 2.46 ml turmeric
- 2 dried red chillies
- 2.46 ml freshly ground black pepper
- 2.46 ml sugar
- 30 g peanuts
- 29.6 ml groundnut (peanut) oil
Prepare
- 1 coriander (cilantro) leaves, roughly chopped
- 1 fresh root ginger, peeled and roughly chopped
- 2 lemongrass stalks, outer skin removed and roughly chopped
- Peel 3 garlic cloves
Let's Cook
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Step 1.
Cook the rice noodles in boiling water for 4–5 minutes until soft, or as directed on the packet. Drain in a colander and drizzle with the groundnut oil to prevent sticking. Cover and set aside.
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Step 2.
While the noodles cook, make the curry paste: put the ginger, lemongrass, garlic, turmeric, dried red chillies, black pepper, sugar, peanuts, and groundnut oil into a mini food processor and blend into a smooth paste, adding a little water if needed.
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Step 3.
Heat a large wok over medium heat and add the curry paste. Stir-fry for 30 seconds until fragrant. Pour in the coconut cream and fish sauce, squeeze in the lime juice, and mix well. Bring to a boil.
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Step 4.
While the sauce comes to a boil, chop the haddock into bite-sized pieces. Add the haddock and mixed seafood to the wok. Gently stir to combine, then reduce heat to low and simmer for 5–6 minutes, stirring occasionally, until the fish flakes and seafood is cooked through.
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Step 5.
Serve the curry over the rice noodles, topped with chopped coriander.