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Cambodian Fish Amok Recipe

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4.8 from 118 reviews

Cambodian Fish Amok is a classic Khmer dish featuring tender white fish gently steamed in a fragrant coconut curry made with fresh herbs and spices. This traditional recipe combines lemongrass, turmeric, kaffir lime leaves, and Thai basil with creamy coconut milk and eggs to create a delicate, custard-like texture, traditionally served in banana leaf bowls for an authentic presentation.

Ingredients

Scale

Curry Paste Ingredients

  • 2 stalks lemongrass (white part only, trimmed and chopped)
  • 2 grams fresh turmeric (about 1-inch piece)
  • 2 pieces finger root or 1 tbsp minced ginger
  • 1 clove garlic
  • 5 small dried red chilies (soaked in hot water for 5 minutes, drained)

Main Ingredients

  • 16 oz firm white fish (such as cod; 12 oz blended, 4 oz sliced into 3 pieces)
  • 14 oz coconut milk (reserve 3 tbsp for garnish)
  • 2 eggs
  • 2 tbsp fish sauce
  • 2 tbsp sugar
  • 5 kaffir lime leaves (thinly sliced and separated)
  • 9 Thai basil leaves
  • 3 Thai red chilies (thinly sliced, for garnish)
  • Banana leaves (optional, for serving bowls) or individual heatproof serving bowls

Instructions

  1. Prepare Banana Leaf Bowls: If using banana leaves, form them into small bowls and secure with toothpicks. Alternatively, use individual heatproof serving bowls. Set aside for later use.
  2. Make Curry Paste: Trim the root end of the lemongrass, using only the white part. Chop it into small pieces. In a food processor, combine lemongrass, fresh turmeric, finger root (or ginger), garlic, and soaked dried red chilies. Puree the mixture until a smooth paste forms, adding a tablespoon of water if necessary to aid blending.
  3. Prepare Fish Mixture: In a food processor, pulse 12 oz of the firm white fish until finely broken down. Transfer to a large bowl and add 3 tablespoons of the prepared curry paste, coconut milk, eggs, fish sauce, sugar, and half of the thinly sliced kaffir lime leaves. Mix thoroughly to combine all ingredients well.
  4. Assemble in Bowls: Place 3 Thai basil leaves at the bottom of each banana leaf bowl or heatproof serving bowl. Divide half of the fish amok mixture evenly among the bowls. Place one slice of the reserved fish piece on top of the mixture in each bowl, then cover with the remaining fish amok mixture.
  5. Steam the Fish Amok: Steam the bowls for 10 minutes. Remove the lid and evenly top each bowl with 1 tablespoon of reserved coconut milk and the remaining sliced kaffir lime leaves. Cover the bowls again and steam for another 10 minutes until the custard is set and fish is cooked through.
  6. Serve: Garnish each bowl with thinly sliced Thai red chilies and serve hot with steamed rice on the side.

Notes

  • Banana leaf bowls add authenticity and a subtle aroma but can be replaced with heatproof ceramic or glass bowls.
  • Finger root has a unique flavor, but minced ginger is a suitable substitute if unavailable.
  • Adjust the amount of dried chilies according to your heat preference.
  • Steamed rice is recommended to serve alongside to soak up the flavorful curry sauce.
  • This dish is traditionally steamed to maintain moisture and delicate flavors.

Keywords: Cambodian Fish Amok, Khmer fish curry, steamed fish curry, coconut fish curry, Southeast Asian cuisine, traditional Cambodian recipe

Find it online: https://dinewithlily.com/cambodian-fish-amok-recipe/