Fish Amok Recipe

This easy fish amok recipe is for Cambodia's national dish. Succulent fish is steamed in banana leaves with a luxurious blend of coconut milk, kroeung paste, and a symphony of spices. The result is a deliciously creamy and flavorful curry custard that captures the soul of Cambodian cuisine.

5 from 7 votes

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Course: Main Course

Cuisine: Cambodian

Prep Time: 25

Cook Time: 20

Total Time: 45

Servings: servings

Calories: 265kcal

Author: Authentic Food Quest

Equipment

Ingredients

For Yellow Kroeung Paste

2 stalks lemongrass finely chopped
1 1-inch piece galangal peeled and minced
2 fingerroot finely chopped, substitute with fresh ginger
1 piece turmeric peeled and minced
5 cloves garlic minced
1 large shallot minced
5 kaffir lime leaves finely chopped

For Fish Amok

1 lb firm white fish, catfish or tilapia cut into 1-inch pieces
2 eggs beaten
3 tbsp yellow kroeung paste
1 tbsp fish sauce
1 tbsp granulated sugar
1 tsp salt
1 tsp red chili paste
1 tsp shrimp paste
½ cup coconut milk
8 Banana leaves cut in round circles, 8 inches (20 cm) in diameter

For Garnish

1 tbsp coconut cream
1 piece of thinly-sliced kaffir lime leaf
1 red chili finely sliced for garnish

Instructions

Yellow Kroeung Paste:

Finely chop all Ingredients for the kroeung paste. Start by placing the lemongrass in a mortar and pound gently into a paste.
Now add the galangal and continue to pound. Next, add the fingerroot or ginger and turmeric.
Place the shallots, garlic, and kaffir lime leaves in the mortar and smash into a smooth paste. If you do not have a mortar and pestle, you can blend it using a food processor.

Fish Amok:

Mix the yellow kroeung paste, coconut milk, fish sauce, sugar, salt, and shrimp paste in a large bowl.
Cut the fish into 1-inch pieces and add to the bowl. Toss well to coat with the paste, then gently fold in the beaten eggs.
Take the banana leaves and cut 4 rounds with a diameter of about 8 inches (20 cm).
Fold the banana leaves into baskets using two rounds per basket and use toothpicks to hold in place.
Fill each banana basket about halfway with the fish amok mixture.
Fill a large saucepan with 1 inch of water and place a steamer basket inside. Place the filled banana leaves in the steamer basket and cover it with a lid.
Steam the fish amok gently until the mixture is set, about 20 minutes. Check to see that the fish is firm and the fish cooked thoroughly. The dish should be moist and not dry.
Remove the banana leaf baskets from the steamer. Decorate with chopped kaffir lime leaves and red chili strips and drizzle with some coconut cream.
Serve immediately while hot with a side of rice. Enjoy your homemade Cambodian fish amok!

Nutrition

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