Cambodian Fish Amok

On the menu at nearly every restaurant in Phnom Penh and Siem Reap, fish amok (a fish curry) might just be the national dish of Cambodia.  It's traditionally served in a banana leaf or coconut, but those shells are hard to come by in the U.S.  As such, my fish amok is an Americanized version of this classic, but it's still pretty special.

While I was in Phnom Penh, I bought some "amok" spice at the Russian Market.

But if you don't have a packet of amok spice, don't worry!  You can make your own.  You'll need:
--3 tsp. galangal root powder (order some here)
--3 tsp. lemongrass powder (order here)
--2 1/2 tsp. kaffir lime leaf powder (order here)
--1/2 tsp. garlic powder

If you already have your amok spice from Cambodia, you're ready to go.  In 1979, the Concerts for the People of Kampuchea (in London) were benefits for Cambodia in the aftermath of the Khmer Rouge regime.  Here's Elvis Costello & the Attractions' "The Imposter" from Concert for Kampuchea, a film that brought together a bunch of the performances from the Concerts for the People of Kampuchea.  (Oh, how I love Elvis Costello.)

Ingredients:
--2 white fish filets (I used cod, but haddock or a similar fish would be just as tasty)
--3 tbsp. amok spice (if you're making your own with the ingredients I listed above, you've got exactly enough for this recipe)
--1/2 tsp. chili powder
--2 cans coconut milk
--1 c. water
--2 tsp. finely chopped fresh ginger
--1 tsp. key lime zest (the zest of about 3-4 key limes)
--about 1 1/2 tbsp. salt
--1/4 c. sweet chili sauce (you can use less if you like it less spicy)
--black pepper to taste
--3 c. steamed white rice

Before you begin, chop your fish filets into approximately 1" cubes and set aside.

In a saucepan, bring coconut milk, water, fresh ginger, and lime zest just to a boil.  Reduce to a simmer and whisk in the amok spice and the chili powder.  Add the sweet chili sauce, salt, and black pepper, continuing to whisk until combined.

Add your fish and simmer for about 8-10 minutes, or just until the fish is cooked through and flaky.  Remove from heat and serve immediately over white rice.  By the way, I reserve my "zested" key limes and squeeze the juice over the white rice before serving.  

Now, if you ordered this dish in Cambodia, it would likely be a steamed curry served in a banana leaf.  But this sounds like a pretty good alternative, right?  Enjoy!