The smell of lemongrass and galangal always brings me back to my first trip to Cambodia. I was wandering through a bustling market in Siem Reap, completely overwhelmed by the vibrant colors and exotic aromas, when I stumbled upon a small food stall. A woman with a warm smile was meticulously wrapping a fragrant, steamy parcel in banana leaves. Intrigued, I pointed to it, and she handed me what would become my first taste of Fish Amok. One bite, and I was hooked – a creamy, subtly spicy, and incredibly aromatic curry that was unlike anything I’d ever tasted. It was a dish that perfectly encapsulated the warmth and complexity of Cambodian cuisine.
Ever since that moment, I’ve been on a mission to recreate that authentic taste in my own kitchen. After much experimentation, countless banana leaves, and a few (delicious) failures, I’ve finally perfected a recipe that I believe captures the true essence of this Cambodian classic. So, if you’re ready to embark on a culinary journey to Southeast Asia, join me as we learn how to make Fish Amok – a step-by-step recipe and let your taste buds take a trip to Cambodia.
Table of content
- Introduction: A Taste of Cambodia
- What is Fish Amok?
- Ingredients: What You’ll Need
- For the Fish
- For the Kroeung (Amok Paste)
- For Assembly and Steaming
- Essential Equipment
- Step-by-Step Instructions
- Making the Kroeung (Amok Paste)
- Preparing the Fish
- Assembling the Amok
- Steaming the Fish Amok
- Garnishing and Serving
- Tips for Success
- Variations and Substitutions
- Serving Suggestions
- Storage and Reheating
- Troubleshooting Common Issues
- Conclusion: Your Cambodian Culinary Masterpiece
What is Fish Amok?
Fish Amok (Amok Trey in Khmer) is Cambodia’s signature dish—a fragrant, custard-like fish curry traditionally steamed in banana leaf cups. Its light, mousse-like texture and rich flavor come from a fresh curry paste called Kroeung, made with lemongrass, galangal, turmeric, and kaffir lime zest. Blended with coconut milk and leafy greens like noni or spinach, this dish showcases the creamy, savory, and mildly spicy heart of Cambodian cuisine.
Ingredients: What You’ll Need
To embark on this culinary adventure, gathering your ingredients beforehand is key. Freshness makes all the difference in Cambodian cooking!
For the Fish
- 500g (approx. 1.1 lbs) firm white fish fillets: Such as cod, snapper, basa, or traditional snakehead fish. Cut into 2-inch pieces.
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- Pinch of salt
For the Kroeung (Amok Paste)
This is the soul of your Amok! Traditionally, a mortar and pestle are used to achieve the perfect consistency, but a food processor can also work.
- 2 stalks lemongrass: White part only, thinly sliced.
- 1 (2-inch) piece galangal: Peeled and thinly sliced.
- 4-5 kaffir lime leaves: Midrib removed, thinly sliced.
- 3-4 cloves garlic: Peeled.
- 2-3 shallots: Peeled and roughly chopped.
- 1 (1-inch) piece fresh turmeric: Peeled and roughly chopped (or 1 teaspoon ground turmeric).
- 2-3 small dried red chilies: Soaked in hot water for 15 minutes, deseeded if you prefer less heat (adjust to your spice preference).
- 1 teaspoon ground white pepper
- 1/2 teaspoon salt
For Assembly and Steaming
- 1 cup thick coconut cream: From a can or freshly squeezed.
- 1/2 cup thin coconut milk: From a can or freshly squeezed.
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 egg: Lightly beaten.
- 1/2 cup thinly sliced noni leaves or fresh spinach: (Noni leaves are traditional; spinach is a good substitute for color and slight bitterness).
- Fresh red chili slices and kaffir lime leaves: For garnish.
- Banana leaves: Cut into 8×8 inch squares (approx. 20 cm x 20 cm) for steaming cups, or a heatproof baking dish if not using banana leaves.
Essential Equipment
While some tools are traditional, modern alternatives are perfectly acceptable to achieve a delicious Amok.
- Large Mortar and Pestle (Traditional): For pounding the Kroeung into a fine paste. This yields the best texture and aroma.
- Food Processor (Alternative): For a quicker Kroeung preparation, though the texture will be slightly different.
- Steamer Pot with Rack: Essential for steaming the Amok. A bamboo steamer set over a wok or a large pot with an insert works well.
- Small bowls or ramekins: If not using banana leaf cups.
- Sturdy staples or toothpicks: For securing banana leaf cups.
- Large mixing bowl.
- Sharp knife and cutting board.
Step-by-Step Instructions
Now, let’s get cooking! The key to great Amok is taking your time with the Kroeung.
1. Making the Kroeung (Amok Paste)
This is the foundation of your Fish Amok’s flavor.
- If using a mortar and pestle:
- Start by pounding the harder ingredients first: galangal, lemongrass, kaffir lime leaves, and dried chilies. Pound until they start to break down into a coarse paste.
- Add the shallots, garlic, and fresh turmeric (if using) to your mortar. Pound the ingredients together until they break down into a smooth, fragrant paste. It may take around 15–20 minutes of steady effort, but the rich, layered flavor it creates makes the time well spent.
- Finally, stir and add white pepper and salt.
- If using a food processor:
- Roughly chop all the Kroeung ingredients.
- Place them in the food processor and pulse until a fine, fragrant paste forms. You may need to add a teaspoon or two of water or thin coconut milk to help it blend if it’s too dry, but avoid making it watery.
2. Preparing the Fish
Properly preparing the fish ensures it absorbs the flavors beautifully and cooks evenly.
- Rinse the fish fillets gently under cold water and pat them thoroughly dry with paper towels.
- Cut the fish into bite-sized pieces, approximately 2 inches (5 cm) in size.
- In a medium bowl, gently toss the fish pieces with 1 tablespoon of fish sauce, 1 teaspoon of sugar, and a pinch of salt. Set aside to marinate while you prepare the rest of the ingredients, about 10-15 minutes.
How to Make Fish Amok – Step-by-Step Recipe
This recipe guides you through making Fish Amok, Cambodia’s national dish. It’s a delicate, custardy fish curry, traditionally steamed in banana leaf cups. The key to its vibrant flavor is the Kroeung, a fragrant curry paste made from fresh lemongrass, galangal, kaffir lime, and turmeric. This Kroeung infuses tender white fish with deep, complex notes, while coconut cream and egg give it a unique, creamy texture. A feast for both the eyes and the palate, this step-by-step recipe lets you bring the authentic taste of Cambodian cuisine right to your kitchen.
- Prep Time: 30 minutes
- Cook Time: 20-25 minutes
- Total Time: 50-55 minutes
- Yield: 4–6 servings 1x
- Category: Main Dish
- Method: Steaming
- Cuisine: Cambodian
Ingredients
For the Fish
- 500g (approx. 1.1 lbs) firm white fish fillets: Such as cod, snapper, basa, or traditional snakehead fish. Cut into 2-inch pieces.
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- Pinch of salt
For the Kroeung (Amok Paste)
This is the soul of your Amok! Traditionally, a mortar and pestle are used to achieve the perfect consistency, but a food processor can also work.
- 2 stalks lemongrass: White part only, thinly sliced.
- 1 (2-inch) piece galangal: Peeled and thinly sliced.
- 4–5 kaffir lime leaves: Midrib removed, thinly sliced.
- 3–4 cloves garlic: Peeled.
- 2–3 shallots: Peeled and roughly chopped.
- 1 (1-inch) piece fresh turmeric: Peeled and roughly chopped (or 1 teaspoon ground turmeric).
- 2–3 small dried red chilies: Soaked in hot water for 15 minutes, deseeded if you prefer less heat (adjust to your spice preference).
- 1 teaspoon ground white pepper
- 1/2 teaspoon salt
For Assembly and Steaming
- 1 cup thick coconut cream: From a can or freshly squeezed.
- 1/2 cup thin coconut milk: From a can or freshly squeezed.
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 egg: Lightly beaten.
- 1/2 cup thinly sliced noni leaves or fresh spinach: (Noni leaves are traditional; spinach is a good substitute for color and slight bitterness).
- Fresh red chili slices and kaffir lime leaves: For garnish.
- Banana leaves: Cut into 8×8 inch squares (approx. 20 cm x 20 cm) for steaming cups, or a heatproof baking dish if not using banana leaves.
Instructions
Step-by-Step Instructions
Now, let’s get cooking! The key to great Amok is taking your time with the Kroeung.
1. Making the Kroeung (Amok Paste)
This is the foundation of your Fish Amok’s flavor.
- If using a mortar and pestle:
- Start by pounding the harder ingredients first: galangal, lemongrass, kaffir lime leaves, and dried chilies. Pound until they start to break down into a coarse paste.
- Add the shallots, garlic, and fresh turmeric (if using). Continue pounding until you have a relatively smooth, aromatic paste. This can take 15-20 minutes of vigorous pounding, but the effort is worth it for the depth of flavor.
- Finally, stir in the ground white pepper and salt.
- If using a food processor:
- Roughly chop all the Kroeung ingredients.
- Place them in the food processor and pulse until a fine, fragrant paste forms. You may need to add a teaspoon or two of water or thin coconut milk to help it blend if it’s too dry, but avoid making it watery.
2. Preparing the Fish
Properly preparing the fish ensures it absorbs the flavors beautifully and cooks evenly.
- Rinse the fish fillets gently under cold water and pat them thoroughly dry with paper towels.
- Cut the fish into bite-sized pieces, approximately 2 inches (5 cm) in size.
- In a medium bowl, gently toss the fish pieces with 1 tablespoon of fish sauce, 1 teaspoon of sugar, and a pinch of salt. Set aside to marinate while you prepare the rest of the ingredients, about 10-15 minutes.
3. Assembling the Amok
Now, let’s bring all the flavors together!
- In a large mixing bowl, combine the prepared Kroeung paste, 1 cup of thick coconut cream, 1/2 cup of thin coconut milk, 2 tablespoons of fish sauce, 1 tablespoon of sugar, and the lightly beaten egg. Whisk until well combined and smooth.
- Add the marinated fish pieces to the mixture. Gently fold them in, ensuring each piece is well coated with the curry sauce. Be careful not to break up the fish too much.
- If using noni leaves or spinach, add them to the mixture now and gently fold to incorporate.
4. Steaming the Fish Amok
This is where the magic happens and the Amok transforms into its custardy texture.
- Prepare your steamer: Fill the bottom of your steamer pot with water and bring it to a rolling boil.
- Prepare banana leaf cups (Traditional): If using banana leaves, gently soften them by quickly passing them over an open flame or dipping them in boiling water for a few seconds (this makes them pliable and prevents tearing). Fold each 8×8 inch square into a cup shape, securing the sides with staples or toothpicks. Place these cups on the steamer rack.
- Prepare alternate containers: If not using banana leaves, lightly grease your ramekins or baking dish.
- Fill the cups/dish: Carefully spoon the Amok mixture into the prepared banana leaf cups or other heatproof containers, filling them about two-thirds full.
- Steam: Carefully place the filled cups/dish into the hot steamer. Cover the steamer tightly.
- Steam for 15-20 minutes: The cooking time will vary depending on the size of your cups/dish. The Amok is done when the fish is cooked through and the curry is set and custardy, with a slight wobble in the center. Avoid over-steaming, which can make it tough or watery.
5. Garnishing and Serving
The final touch for a beautiful presentation.
- Once steamed, carefully remove the Amok cups from the steamer.
- Garnish each serving with a few fresh red chili slices and a thin strip of kaffir lime leaf on top.
- Serve hot, directly in the banana leaf cups or transferred to plates. Fish Amok is traditionally
Notes
- Quality of Kroeung Ingredients: The flavor of your Amok heavily depends on fresh lemongrass, galangal, kaffir lime leaves, and turmeric. Take your time pounding the paste to unleash their full aroma.
- Avoid Over-Steaming: For that signature custardy texture, steam the Amok just until set with a slight wobble. Over-steaming will result in a tough, rubbery texture.
Nutrition
- Serving Size: 1 cup (approx. 200g)
- Calories: 300-350 kcal
- Sugar: 4-7g
- Sodium: 400-600mg
- Fat: 15-20g
- Saturated Fat: 6-11g
- Unsaturated Fat: 3-5g (Note: Specific values for monounsaturated and polyunsaturated fat
- Trans Fat: 0g (or negligible)
- Carbohydrates: 15-25g
- Fiber: 2-4g
- Protein: 25-30g
- Cholesterol: 50-80mg
FAQ
Can I make Amok without banana leaves? What are good substitutes?
Absolutely! While traditional and aesthetically pleasing, banana leaves aren’t strictly necessary. You can use small heatproof ceramic ramekins, silicone muffin cups, or even a small baking dish to steam the Amok. If using a baking dish, you might need to adjust steaming time slightly, and the Amok will have a more uniform, casserole-like consistency rather than individual portions.
Where can I find Kroeung ingredients like galangal, kaffir lime leaves, and noni leaves?
These specialized ingredients are typically found in Asian grocery stores, particularly those catering to Southeast Asian cuisine. Look in the fresh produce section for galangal and kaffir lime leaves (often near the herbs), and in the frozen section if fresh isn’t available. Noni leaves can be harder to find; if unavailable, fresh spinach is a widely accepted and good substitute for color and a slight earthy note.
My Amok turned out too watery/not custardy enough. What went wrong?
This is a common issue! Several factors can contribute:
Too much liquid: Ensure you’re using thick coconut cream for the main mixture and not too much thin coconut milk or fish sauce. The egg helps bind it, so don’t omit it.
Over-steaming: Steaming for too long can cause the Amok to “weep” or become rubbery. It should be just set and slightly jiggly in the center.
Fish moisture: Patting the fish dry thoroughly before marinating helps prevent excess water from leaching into the curry. Follow the steaming times closely and check for doneness.
Can I make this recipe ahead of time or freeze it?
Fish Amok is best enjoyed fresh, directly after steaming, as its delicate, custardy texture is at its peak. While you can refrigerate leftovers in an airtight container for 1-2 days, the texture may change slightly upon reheating. It’s best not to freeze this dish, as doing so can compromise the creamy texture and cause the fish to become chewy.
4. To save time, you can prepare the Kroeung paste up to two days ahead and keep it chilled in a tightly sealed container.
Related: Cambodian Fish Amok
