Cooking Amok


Heat oven to 375 degrees. Cover bottom of baking dish(s) with kale. Set aside top cream (top ¼ of coconut milk). In bowl, mix remaining coconut milk and contents of red lemongrass jar; add salmon and stir gently with wooden spoon until the mixture thickens (3 minutes). Place mixture on kale, top with top cream and Fresno chili. Bake 20 minutes.


Cooking Time: 35 minutes (prep 15 min, cook 20 min)

Spicy Meter: Medium

Servings: 5

Serving Suggestion:  Serve with rice

*Substitute with salmon fillet


  • 6 ounces Apsara's Red Lemongrass Paste
  • 2 cups baby kale
  • 1 Fresno chili, diced
  • 1 (13.5 ounce) can coconut milk
  • 1 or 1½ lb catfish fillet no skin, ¼" slices*

One of the national dishes of Cambodia, Amok is a delightful blend of fish, lemongrass and delicate spices to enjoy as a main dish with rice.