How-To

Make Amok, Fish Curry Steamed In Banana Leaves

Nite Yun of Nyum Bai in Oakland, California, makes fish amok, one of Cambodia’s national dishes. Nite starts by making kroeung, a Cambodian spice paste, with lemongrass, galangal, garlic, and more. She then coats codfish with the spice paste, chiles, coconut milk and eggs before placing the fish and curry...

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