📝 About This Recipe
Widely considered the national dish of Cambodia, Fish Amok is a sophisticated, silky-smooth steamed curry that balances the sweetness of coconut milk with the earthy punch of fresh 'Kroeung' spice paste. Traditionally steamed in handmade banana leaf bowls, this dairy-free masterpiece features flaky white fish transformed into a delicate, custard-like texture. It is a fragrant, vibrant, and deeply comforting dish that captures the essence of Southeast Asian coastal cooking.
🥗 Ingredients
The Kroeung (Herb Paste)
- 3 stalks Lemongrass (tender white inner parts only, finely sliced)
- 2 tablespoons Galangal (peeled and finely chopped)
- 1 tablespoon Fresh Turmeric (peeled and chopped (or 1 tsp powder))
- 4 cloves Garlic (peeled)
- 2 large Shallots (roughly chopped)
- 4 pieces Makrut Lime Leaves (stems removed and finely slivered)
- 3-5 pieces Dried Red Chilies (soaked in hot water, deseeded, and chopped)
The Curry Base
- 500 grams White Fish Fillet (such as Snakehead, Tilapia, or Cod, cut into 2cm cubes)
- 400 ml Full-Fat Coconut Milk (separated into thick cream and thin milk)
- 1 large Egg (beaten; acts as the binding agent)
- 2 tablespoons Fish Sauce (high quality)
- 1 tablespoon Palm Sugar (finely shaved)
- 1 teaspoon Shrimp Paste (optional but highly recommended for depth)
- 1 cup Noni Leaves (or baby spinach/kale as a substitute)
For Garnish & Assembly
- 2 large sheets Banana Leaves (for making bowls or lining ramekins)
- 1/2 piece Red Bell Pepper (sliced into very fine julienne)
- 2 pieces Makrut Lime Leaves (very finely julienned)
👨🍳 Instructions
-
1
Prepare the Kroeung paste by pounding the lemongrass, galangal, turmeric, garlic, shallots, lime leaves, and soaked chilies in a mortar and pestle until a smooth, vibrant orange-yellow paste forms. Alternatively, use a high-speed food processor with a splash of coconut milk.
-
2
In a large mixing bowl, whisk the prepared Kroeung paste with the shrimp paste, palm sugar, and fish sauce until the sugar is fully dissolved.
-
3
Gradually whisk in 300ml of the coconut milk (reserving the thickest cream for the topping) and the beaten egg. The egg is crucial for achieving the classic 'mousse' texture.
-
4
Gently fold the fish cubes into the curry mixture. Let it marinate for 15-20 minutes while you prepare the steaming vessels.
-
5
Prepare your banana leaf bowls. Cut circles about 20cm in diameter, soften them over a low flame or dip in hot water, and fold the edges up, securing them with toothpicks to create small 'boats'. Alternatively, line 4 ceramic ramekins with the leaves.
-
6
Place a layer of Noni leaves (or spinach) at the bottom of each banana leaf bowl. This provides an earthy bitterness that balances the rich coconut.
-
7
Divide the fish and curry mixture evenly among the bowls, ensuring the fish is well-covered by the liquid.
-
8
Set up a steamer over medium-high heat. Once the water is boiling, place the amok bowls inside, cover with a tight-fitting lid, and steam for 20 minutes.
-
9
Open the lid and carefully spoon a tablespoon of the reserved thick coconut cream onto the center of each amok.
-
10
Garnish the top with the julienned red pepper and the extra slivers of Makrut lime leaves.
-
11
Cover and steam for an additional 5 minutes until the coconut cream is set and the fish is opaque and tender.
-
12
Remove from the steamer and let rest for 2 minutes before serving. The custard will firm up slightly as it sits.
💡 Chef's Tips
For the best texture, use a firm white fish that won't fall apart too easily during the folding process. If you can't find fresh galangal or turmeric, frozen is much better than dried powder for this specific recipe. To get the thickest coconut cream, don't shake the can before opening; scoop the thick layer off the top. If your amok is too watery, you may have used too much 'thin' milk; ensure you use a high-fat coconut milk for the custard to set properly. Do not skip the Makrut lime leaf garnish; the fresh aromatic oils released upon serving are essential to the experience.
🍽️ Serving Suggestions
Serve hot with a side of steaming jasmine rice to soak up the fragrant sauce. A crisp, chilled cucumber and shallot salad provides a refreshing textural contrast. Pair with a dry, aromatic white wine like a Riesling or a Gewürztraminer. For an authentic touch, serve alongside a small dish of 'Tuk Meric' (Cambodian lime and black pepper dipping sauce). Fresh coconut water or an iced lemongrass tea makes for a perfect non-alcoholic accompaniment.