The Best Fish Amok Recipe: A Taste of Cambodia
Fish Amok
Today on the Takrecipe website, we bring you one of Cambodia’s most iconic dishes—Fish Amok. This flavorful and aromatic dish is a national treasure, featuring tender fish fillets steamed in a luscious coconut and spice-infused curry. Traditionally served in banana leaf cups, Fish Amok is a beautiful blend of sweet, savory, and slightly spicy flavors that highlight the essence of Cambodian cuisine. Whether you’re an adventurous home cook or a lover of Southeast Asian flavors, this recipe will transport your taste buds to the heart of Cambodia.
Ingredients (Serves 4)
- 500g white fish fillet (such as cod or tilapia), cut into bite-sized pieces
- 1 can (400ml) coconut milk
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- 2 eggs, beaten
- 3 kaffir lime leaves, finely sliced
- 1 red chili, thinly sliced (for garnish)
- 4 banana leaves (or small bowls for steaming)
- For the Amok Curry Paste:
- 2 stalks lemongrass, finely chopped
- 3 cloves garlic, minced
- 1 shallot, chopped
- 1 teaspoon galangal, grated (or ginger as a substitute)
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 1 teaspoon shrimp paste
- 1 teaspoon salt
Prepare the Amok Curry Paste
In a mortar and pestle or a food processor, blend the lemongrass, garlic, shallot, galangal, turmeric, paprika, shrimp paste, and salt into a smooth paste. Add a little water if needed to help the blending process.
Create the Coconut Curry Base
In a mixing bowl, combine the amok curry paste with coconut milk, fish sauce, and sugar. Stir well until all ingredients are thoroughly mixed.
Prepare the Fish Mixture
Add the fish pieces to the curry mixture and gently stir to coat each piece evenly. Let the fish marinate for about 10 minutes to absorb the flavors.
Prepare the Steaming Bowls
If using banana leaves, soften them by briefly passing them over an open flame or steaming them for a minute. Shape them into small cups or place them in small bowls. Secure the edges with toothpicks if needed.
Steam the Fish Amok
Beat the eggs and mix them into the fish curry mixture. The eggs will help create the dish’s signature custard-like texture.
Pour the fish mixture into the banana leaf cups or small bowls, filling them about three-quarters full.
Steam the cups in a steamer over medium heat for about 30–40 minutes until the mixture firms up but remains slightly soft and creamy.
Garnish and Serve
Once cooked, remove from the steamer and sprinkle with sliced kaffir lime leaves and red chili for garnish. Serve hot with steamed jasmine rice.
Tips:
Use fresh fish
🟢A mild, flaky white fish works best for this dish as it absorbs the flavors well and remains tender after steaming.
Balance the flavors
🟢Cambodian cuisine thrives on harmony. Taste your curry mixture before steaming, and adjust the salt, sugar, or fish sauce if needed.
Banana leaves for authenticity
🟢While you can use small bowls, steaming the Fish Amok in banana leaf cups enhances the flavor and presentation.