Cambodian Fish Amok-Inspired Coconut Curry

Ingredients

• 1 1/2 lb firm white fish, cut into pieces
• 1 can coconut milk
• 1 stalk lemongrass, tender core minced
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tsp ground turmeric
• 1 tsp brown sugar
• 1 tbsp fish sauce
• 1 tsp lime zest
• 2 cups baby spinach
• 1 red bell pepper, thinly sliced
• Cooked jasmine rice, for serving
• Kosher salt

Steps

1. Heat the oven to 375°F.
2. Whisk coconut milk, lemongrass, garlic, ginger, turmeric, sugar, fish sauce and lime zest in a baking dish.
3. Add bell pepper and spinach, then nestle seasoned fish into the sauce.
4. Cover tightly and bake until fish is opaque and reaches 145°F, 18 to 22 minutes.
5. Taste the sauce, add a squeeze of lime and serve with jasmine rice.

Allergen note: Contains fish and coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.