Amok
Cambodia's steamed fish curry, tied to Khmer royal court cuisine and a signature dish of Battambang, the Cambodian city recognized within UNESCO's Creative Cities Network for gastronomy — a real designation for the city itself, distinct from claims that the dish is directly UNESCO-listed. Real amok has a custard-like, set texture from egg and thick coconut cream, traditionally steamed in a folded banana-leaf cup; a common modern shortcut makes it a thin, soupy curry ladled over rice instead, which misses the point of the dish entirely.
Seafood
⚠ Contains: Fish, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 600g white fish fillets (snakehead, catfish, or cod)
- 3 tbsp kroeung paste (lemongrass, galangal, turmeric, kaffir lime leaf, garlic, shallot)
- 300ml coconut milk
- 1 egg
- 1 tbsp fish sauce
- 1 tbsp palm sugar
- Banana leaves (or ramekins)
- Kaffir lime leaves and Thai basil, to garnish
Steps
- Whisk the kroeung paste with the coconut milk, egg, fish sauce, and palm sugar.
- Fold in the fish chunks.
- Pour into banana-leaf cups or ramekins.
- Steam 20-25 minutes until set like a firm custard.
- Garnish with coconut cream, kaffir lime leaf, and chile.