mainCambodian

Fish Amok

Name: Fish Amok
Prep time: 35 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Cambodian
Ingredients: 600 g White fish (fillet, in pieces); 400 ml Coconut milk; 100 ml Coconut cream; 3 pieces Lemongrass; 30 g Galangal; 20 g Fresh turmeric; 6 pieces Kaffir lime leaves; 4 pieces Shallots; 5 cloves Garlic; 2 pieces Egg; 2 tbsp Fish sauce; 1 tbsp Palm sugar; 150 g Spinach or young cabbage; 4 pieces Banana leaves; To taste Salt

Fish Amok is a classic Cambodian main that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring White fish (fillet, in pieces), Coconut milk, Coconut cream, Lemongrass, Galangal, Fresh turmeric, Kaffir lime leaves, Shallots, Garlic, Egg, Fish sauce, Palm sugar, Spinach or young cabbage and Banana leaves, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.

Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.

If you enjoy authentic Cambodian cooking, be sure to also explore our recipe for Lok Lak.

Difficulty: mediumPrep: 35 minCook: 25 minServes 4

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Ingredients

White fish (fillet, in pieces)600 g
Coconut milk400 ml
Coconut cream100 ml
Lemongrass3 pieces
Galangal30 g
Fresh turmeric20 g
Kaffir lime leaves6 pieces
Shallots4 pieces
Garlic5 cloves
Egg2 pieces
Fish sauce2 tbsp
Palm sugar1 tbsp
Spinach or young cabbage150 g
Banana leaves4 pieces
SaltTo taste

Step-by-Step Instructions

7 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1

Pound the lemongrass, galangal, turmeric, garlic, shallot and half the lime leaves in a mortar to a smooth paste.

Step 2

Warm the paste in a pan with half the coconut milk for five minutes, until it smells right.

Step 3🥄 Mix

Take it off the heat, cool it to warm and whisk in the eggs, fish sauce, palm sugar and the rest of the milk.

Step 4🥣 Marinate

Fold the fish pieces through and leave them to marinate fifteen minutes.

Step 5

Fold cups from the banana leaves, or use ramekins. Line the bottom with spinach leaves.

Step 6

Divide the fish and sauce between them without filling to the brim and steam for twenty minutes.

Step 7✨ Serve

Spoon over the coconut cream, scatter with shredded lime leaves and serve with rice.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Fish Amok carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

If you need to accommodate dietary restrictions, white fish (fillet, in pieces) can be substituted with an equivalent volume of seasonal vegetables, legumes, or a protein alternative of your preference.

Chef Technique Tips

Season in stages rather than all at once at the end. Salting components as they cook draws out excess moisture, intensifies natural sugars, and builds harmonious depth of flavor throughout the dish.

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