Fish Amok
Cambodia's signature steamed fish curry, delicately spiced and set with coconut cream.
Seafood
⚠ Contains: Shellfish, Fish, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
How this varies: Amok is also made with chicken (amok sach mann) or freshwater snails, and some versions are steamed directly in a bowl set inside a steamer rather than folded banana-leaf cups — both are legitimate, with the banana-leaf cup being the more traditional, festive presentation tied to the dish's royal-Khmer origins.
Ingredients
- 500g firm white fish fillet (traditionally snakehead fish/trey ptuok, or any firm white fish), sliced
- 3 tbsp kroeung (Cambodian lemongrass-galangal-turmeric paste — see kroeung condiment; do not substitute Thai curry paste, the flavor profile is not equivalent)
- 1 tsp shrimp paste (kapi), or omit if your kroeung already includes it
- 1 tbsp fish sauce
- 1 tsp palm sugar
- 2 eggs
- 300ml coconut cream
- 2 kaffir lime leaves, finely sliced, plus extra for garnish
- Banana leaves, folded and pinned into cups (slap) for steaming (or ramekins as a substitute)
- A few Cambodian or Thai basil leaves, torn (folded into the mixture, plus extra for garnish)
- 1 red chili, thinly sliced, for garnish
Steps
- Whisk kroeung paste with shrimp paste, fish sauce, palm sugar, eggs, and most of the coconut cream (reserve a few tablespoons) until smooth.
- Fold in sliced fish, kaffir lime leaves, and basil, mixing gently so the fish stays in pieces rather than breaking down.
- Divide the mixture into pinned banana leaf cups (or ramekins), filling not quite to the top.
- Spoon a little reserved coconut cream over each portion so it sets on top as a glossy layer.
- Steam over boiling water for 20-25 minutes until just set with a gentle wobble, like a custard — do not overcook or it turns rubbery.
- Garnish with sliced red chili and extra kaffir lime leaf and basil before serving hot with rice.