Cambodian Inspired Basa Amok Parcel
with Coconut Rice, Carrot Pickle and Sweet Soy Pak Choi
Known as one of the most popular and signature dishes of Cambodia, fish amok can be easily found on menus all over the country. The dish is traditionally cooked by steaming fish in a banana leaf. We've replicated this by making a foil parcel for the basa, where the fish will gently steam in the oven resulting in a melt-in-the-mouth experience.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Lime
2 unit(s)
Basa Fillets
(Contains Fish)
200 milliliter(s)
Coconut Milk
15 grams
Ginger Puree
1 sachet(s)
Ground Turmeric
150 grams
Jasmine Rice
1 unit(s)
Carrot
1 unit(s)
Pak Choi
½ bunch(es)
Coriander
1 unit(s)
Garlic Clove
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
Not included in your delivery
1 tsp
Sugar for the Marinade
260 milliliter(s)
Water for the Rice
½ tsp
Sugar for the Pickle
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Zest and cut the lime into wedges. Pat the basa dry with kitchen paper.
Pour 3 tbsp of the coconut milk into a medium bowl (5 tbsp for 3P, 6 tbsp for 4P). Add the ginger puree, lime zest, ground turmeric and sugar for the marinade (see pantry for amount). Season with salt and pepper.
Add the basa and turn to coat. Set aside for now. IMPORTANT: Wash your hands and equipment after handling raw fish.
Pour the remaining coconut milk into a medium saucepan with the water for the rice (see pantry for amount).
Stir in the rice and 1/2 tsp salt and bring to the boil. Once boiling, turn the heat down to low and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
In a medium bowl, combine the sugar for the pickle (see pantry for amount), half the juice from the lime and a pinch of salt.
Add the carrot ribbons and toss to coat. Set aside to pickle.
Lay each marinated basa fillet into a piece of foil. Fold the foil, sealing on all sides to create a parcel. Repeat with the other fillet(s), spooning over any remaining marinade from the bowl.
Pop the parcels onto a large baking tray. Bake on the middle shelf of your oven until cooked through, 14-16 mins. IMPORTANT: The fish is cooked when opaque in the middle.
Meanwhile, trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.
Roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the pak choi and stir-fry until just soft, 3-4 mins. Add the garlic and cook for 30 secs more.
Pour in the soy sauce and honey (see pantry for amount). Toss to coat, then remove from the heat.
Fluff up the coconut rice with a fork and share between your bowls.
Unwrap the basa parcels and place the fish on top of the rice. Spoon over any remaining sauce from the parcel. Squeeze over some lime juice.
Serve the pak choi, carrot pickle and remaining lime wedges alongside.
Sprinkle over the coriander to finish.
Enjoy!
