Cambodian-Style Double Steamed Fish Curry & Rice
with Green Beans & Fresh Chilli
- Wheat
- Gluten
- Fish
- Soy
- Sulphites
- Eggs
- Almond
- Soy
- Wheat
- Milk
- Fish
- Cashew
- Sesame
- Gluten
- Eggs
- May contain traces of allergens
Transport your tastebuds to the vibrant streets of Southeast Asia with this beautiful twist on the traditional Cambodian 'Khmer Amok Trey'. Smooth dory fillets are gently steamed in a rich, velvety coconut milk sauce infused with an aromatic ginger & lemongrass paste, then served over fluffy jasmine rice with tender green beans and a kick of fresh chilli for a truly spectacular meal.
Ingredients
1 packet
Jasmine rice
1 packet
Green beans
1
Fresh Chilli
1 packet
Ginger & Lemongrass Paste
(May be present: Almond, Soy, Wheat, Milk, Fish, Cashew, Sesame, Gluten, Eggs)
1 packet
Coconut Milk
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Wheat, Gluten, Fish, Soy, Sulphites May be present: Cashew, Almond, Sesame, Eggs, Milk)
560 g
Smooth Dory Fillets
(Contains: Fish)
Not included in your delivery
1 drizzle
olive oil
1.25 cup
water
1 piece
egg
(Contains: Eggs)
Nutrition
Utensils
Cooking Steps
- Preheat oven to 240°C/220°C fan-forced.
- Add the water to a medium saucepan and bring to the boil.
- Add jasmine rice, stir, cover with a lid and reduce heat to low.
- Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
- Meanwhile, trim green beans. Thinly slice fresh chilli (if using).
- In a medium bowl, add ginger lemongrass paste, coconut milk, fish sauce & rice vinegar mix and the egg (optional), stirring until combined. Set aside.
TIP: The egg is optional, however it is traditional in this dish!
- Remove smooth dory fillets from packaging and pat dry with paper towel.
- Season fish on both sides with salt and pepper.
- Wrap fish in baking paper, then in foil, leaving the top uncovered. Transfer to an oven tray.
- When the rice has 15 minutes remaining, carefully pour coconut sauce mixture into fish parcels.
- Fold the seams of foil tightly to seal.
- Bake until fragrant and fish is cooked through, 12-14 minutes.
TIP: White fish is cooked through when the centre turns from translucent to white.
- When the fish has 5 minutes remaining, add green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
- Microwave green beans on high until just tender, 2-4 minutes.
- Drain any excess liquid, then season with salt and pepper. Cover to keep warm.
- Divide jasmine rice and steamed green beans between bowls.
- Top with steamed fish and spoon over curry sauce.
- Garnish with chilli to serve. Enjoy!
