📝 About This Recipe
Fish Amok is the quintessential soul of Cambodian cuisine, a delicate steamed curry that balances fragrant aromatics with a luxurious, custard-like texture. This traditional 'Amok Trei' features flaky white fish submerged in a rich 'Kroeung' herb paste and coconut cream, steamed inside banana leaf cups to infuse a subtle earthy aroma. It is a masterpiece of Southeast Asian flavors—savory, sweet, and aromatic without being overly spicy.
🥗 Ingredients
The Yellow Kroeung (Herb Paste)
- 3 stalks Lemongrass (bottom 4 inches only, finely sliced)
- 1 tablespoon Galangal (peeled and finely chopped)
- 1 teaspoon Turmeric root (freshly grated, or 1/2 tsp powder)
- 4 cloves Garlic (peeled)
- 2 large Shallots (chopped)
- 3 pieces Kaffir lime leaves (stems removed and finely shredded)
- 3-4 pieces Dried red chilies (soaked in hot water, deseeded and chopped)
Main Ingredients
- 500 grams Firm white fish fillet (such as Tilapia, Cod, or Snapper, cut into 2cm cubes)
- 1.5 cups Coconut cream (high quality, thick)
- 1 Egg (beaten, to bind the custard)
- 2 tablespoons Fish sauce (adjust to taste)
- 1 tablespoon Palm sugar (finely shaved)
- 1/2 teaspoon Salt
- 1 cup Noni leaves (or baby spinach/kale as a substitute)
For Steaming and Garnish
- 2 large Banana leaves (cleaned and softened over a flame)
- 1 small Red bell pepper (sliced into thin julienne strips)
- 2 pieces Kaffir lime leaves (sliced into hair-thin threads)
- 2 tablespoons Coconut cream (reserved for drizzling)
👨🍳 Instructions
-
1
Begin by making the Kroeung paste: combine the sliced lemongrass, galangal, turmeric, garlic, shallots, shredded kaffir lime leaves, and soaked chilies in a mortar and pestle. Pound vigorously until a smooth, vibrant yellow paste forms. Alternatively, use a mini food processor with a splash of water if needed.
-
2
In a large mixing bowl, combine the freshly made Kroeung paste with 1 cup of the thick coconut cream, fish sauce, palm sugar, and salt. Stir until the sugar is completely dissolved.
-
3
Whisk the beaten egg into the coconut mixture. This is the secret to achieving that signature 'mousse' or custard texture once steamed.
-
4
Gently fold the cubed white fish into the curry mixture, ensuring every piece is well coated. Let it marinate for 10-15 minutes while you prepare the steaming vessels.
-
5
Prepare the banana leaf bowls (called 'Kator'). Cut the leaves into 8-inch circles. Layer two circles on top of each other for strength, then fold the edges up and secure with toothpicks to create a square or circular boat.
-
6
Place a layer of noni leaves (or baby spinach) at the bottom of each banana leaf bowl. This provides a slightly bitter contrast to the rich coconut.
-
7
Ladle the fish and curry mixture into the bowls, filling them about 3/4 of the way to the top.
-
8
Set up your steamer over medium-high heat. Once the water is boiling, place the banana leaf bowls into the steamer basket.
-
9
Cover and steam for 20 minutes. The curry should be set and firm to the touch, similar to a soft quiche or custard.
-
10
Five minutes before the end of steaming, open the lid and drizzle a teaspoon of the reserved thick coconut cream over the top of each amok.
-
11
Garnish with the julienned red bell pepper and the hair-thin kaffir lime leaf threads. Close the lid for the final 2 minutes of steaming to soften the garnish.
-
12
Remove from the steamer carefully. Serve immediately while hot and fragrant.
💡 Chef's Tips
Use the thickest part of the coconut milk (the cream that rises to the top) for the best texture. If you cannot find banana leaves, you can steam the amok in ceramic ramekins or small bowls. Do not overcook the fish; the gentle steaming process ensures it stays moist and flaky. Ensure the kaffir lime leaves are sliced as thinly as possible (chiffonade) so they provide aroma without a tough texture. If using a food processor for the paste, don't over-process into a liquid; a little texture is traditional.
🍽️ Serving Suggestions
Serve alongside a steaming bowl of fragrant Jasmine rice to soak up the sauce. Pair with a crisp, chilled white wine like a Riesling or a Pinot Grigio. A side of simple pickled cucumbers or green papaya salad provides a refreshing crunch. Traditional Cambodian iced coffee with condensed milk makes for a lovely post-meal treat. For an authentic touch, serve on a platter lined with extra banana leaves.