nion, galangal, lemongrass, turmeric, paprika, fish sauce and brown sugar in
se your hand to clean fish. Next, put them into basket
Rinse fish and pat dry, cut into
Put the fish and onion through a meat grinder.
Place the mixture in a bowl.
Add the other ingredients and mix thoroughly. Do not use all the matzo meal at once because you may not need much in order to make a firm and workable fish paste.
Season generously with salt and pepper.
Form into balls and cook in the fish stock.
Let it come to a boil, then cook slowly for 1 hour with a lid on the kettle.
Serve the fish cold in some of the broth.
Traditionally horseradish is served on the side.
Makes 20.
aste forms.
For the fish amok:
Mix together the kreung
Make a banana leaf basket.
Chop lemongrass, turmeric, and galangal.
Add to chopped red chilli and red onion garlic & kaffir lime.
Add peanuts and coconut cream.
Mix in blender until very smooth.
Chop 'noni' leaf and fish.
Heat pan, add oil and then kreung.
Add star anise to pan.
Season with salt & add a spoonful of coconut milk.
Add the fish.
Stir and let simmer.
Beat egg and add to pan.
Add 'noni' leaf.
Add mixture to banana leaf bowl.
Cover with more beaten egg.
Steam for around 10 minutes.
In a large bowl, mix beef with soy sauce, oyster sauce, tomato sauce sugar, fish sauce and ground black pepper and garlic. Marinate at least 20 minutes or up to one hour.
Make dipping sauce, combine ingredients in a small bowl-set aside.
Decorate two dinner plates with sliced tomatoes, cucumber and onion. Set aside.
Place the lettuce leaves on a seperate platter.
Heat oil in a wok over a high heat and stir-fry beef until cooked. Divide between the two dinner plates.
See intro for how to eat.
nice paste. Add the fish sauce and stir. Beat in
easuring cup, mix together the fish sauce, vinegar, water, sugar, paprika
br>Have the fish store person fillet the fish and save the
Add pork, chile, soy sauce, fish sauce, chili powder andsugar; cook
owl, mix soy sauce with fish sauce, salt, lemon juice, ginger
Mix the water, curry powder, lemongrass powder, oil, and fish sauce with a fork to form a paste. Reserve.
Heat the coconut milk on low heat 5-6 minutes. Add the curry paste.
Add chicken, then add green beans. Simmer, covered, for about 30 minutes. Stir or shake pan occasionally, but try to make sure chicken stays at the bottom of the mix (green beans are less likely to have salmonella, so their cooking isn't as critical).
Curry is done when chicken is tender. Serve over rice.
ell.
Cut the white fish into 1 oz pieces and
Add 11/2 tablespoon fish sauce into ground meat and marinate 15 minutes in refrigerator.
Bring broth to simmer in 12-inch nonstick skillet over medium-high heat.
Add pork and cook, stirring frequently, until about half of pork is no longer pink, about 2 minutes.
Transfer pork to large bowl; let cool 10 minutes.
Add remaining tablespoon fish sauce, shallots, lime juice, sugar, red pepper, mint, and cilantro to pork; toss to combine.
Serve with lettuce leaves.
salted crab juice, palm sugar, fish sauce, lime, chopped garlic, bird
Mix hot water, sugar, fish sauce, lime juice, ginger, garlic, and chile peppers in a bowl.
nd set aside.
Stir fish sauce, soy sauce, and oyster
ime dressing (see recipe)
Oyster parfait (see recipe)
4 freshly
inutes. Add the stock, water, fish sauce, honey and rice and