Cambodian Amok

• total time: 1 hour

Ingredients

2 Tbsp coconut oil

1 onion, chopped

3 clove garlic, minced

1 can coconut milk

amok spice blend, lemongrass, galangal, lemon, tumeric, makrut lime, chili flakes, basil, bay leaf, lime peel

1 lb white fish, Pacific Cod works well here

1 bunch greens, kale, mustard, dandelion

white rice, cooked

salt, to taste

lime juice, to taste (optional)

soy sauce, to taste

1 can pineapple chunks

Directions

Heat the 2 tbsp coconut oil in a large pan over medium heat. Fry the onions until they're translucent. Add the garlic and stir. Cook until the garlic is fragrant, about 30 seconds.

Pour the 1/2 cup of the coconut milk and all of the amok spices and mix well. Once back up to temperature, nestle the fish filets into the coconut milk mixture. Salt to taste. Cook for about 3 minutes.

Add the remaining coconut milk and greens. Mix to combine and then cover and cook until the greens are wilted and the fish is fully cooked.

Serve over rice and top with pineapple, lime juice, and soy sauce.