Fish amok
A silky, mousse-like Cambodian curry of fish steamed in a banana-leaf cup with coconut milk and kroeung, a fragrant paste of lemongrass, galangal, and turmeric.
Fish Amok with Rice: sharonang, CC0 (Wikimedia Commons)
Where it comes from
Amok is considered a national dish of Cambodia and is served at family meals and restaurants alike. The banana leaf cup gives it a gentle sweet aroma, and it is eaten with steamed rice.
Explore the cuisine of Cambodia.
Recipe
Make Fish amok at home
Ingredients
- 1 lb firm white fish fillets, cut in chunks
- 3 tbsp kroeung paste (lemongrass, galangal, turmeric, garlic, shallot)
- 1 can (13 oz) coconut milk
- 1 egg
- 1 tbsp fish sauce
- 1 tbsp palm sugar
- Banana leaves or small ramekins
- Kaffir lime leaves, shredded
- 1 red chili, sliced
- Steamed jasmine rice
How it's made
- Warm the coconut milk gently and whisk in the kroeung paste, fish sauce, and sugar.
- Whisk in the egg until smooth.
- Fold in the fish pieces and a handful of shredded lime leaves.
- Line small bowls or cups with banana leaf (or use ramekins) and divide the mixture among them.
- Steam over simmering water for 20-25 minutes until set like a soft custard.
- Top with a spoon of coconut cream, chili slices, and lime leaf.
- Serve hot with rice.
Variations
- Chicken amok
- Vegetable amok with tofu and mushrooms
- Baked amok in a single dish
Cook’s tip: Do not stir after steaming; it should hold together like a soft custard.
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About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Fish Amok with Rice: sharonang, CC0 (Wikimedia Commons)