Cambodian Fish Amok
Fish cooks gently inside a fragrant coconut custard whose flavor comes from fresh kroeung rather than heavy chile heat.
About this dish
Fish amok is one of Cambodia's best-known dishes, combining fish, coconut milk, egg and kroeung, the aromatic paste built from lemongrass, galangal, turmeric, lime leaf and other aromatics. The finished texture should be softly set rather than soupy.
Why this dish matters
Cambodian amok preparations vary by fish, leaf lining and richness. Banana-leaf cups are traditional and aromatic but a covered heatproof dish is a practical home alternative.
This recipe uses a home steamer and ramekins; banana-leaf cups add aroma but are optional.
Preparation notes
Cod, snapper or catfish hold shape.
Fibrous lemongrass should become paste-like.
Hard boiling can curdle the custard.
Ingredients & detailed method
Ingredients
- 1 1/2 lb firm white fish
- 1 can coconut milk
- 1 egg
- 2 tbsp fish sauce
- 1 tsp palm or brown sugar
- 2 lemongrass stalks, tender parts
- 1 inch galangal or ginger
- 1 inch turmeric
- 3 garlic cloves
- 2 makrut lime leaves
- 1 shallot
- 1 cup shredded cabbage or spinach
Method
- 1.Blend lemongrass, galangal, turmeric, garlic, lime leaf and shallot into a fine paste.
- 2.Whisk coconut milk, egg, fish sauce and sugar with the kroeung.
- 3.Line ramekins with cabbage or spinach and add fish pieces.
- 4.Pour coconut mixture over fish.
- 5.Steam covered 20–25 minutes.
- 6.Checkpoint: custard should be softly set and fish opaque and flaky.
- 7.Rest 5 minutes before serving with rice.
Worth finding before you cook
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