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Fish Amok

Name: Fish Amok
Total time: 60 min
Yield: Serves 4
Cuisine: Cambodia
Ingredients: 400g White Fish Fillet; 400ml Coconut milk; 1 Egg; 2 Lemongrass; 2 cloves Galangal; 5 sheets Kaffir lime leaves; 1 tsp Turmeric; 3 cloves Garlic; 1 1/2 tbsp Fish sauce; 2 tsp Palm sugar; 1 bunch Leafy greens; To taste Cooked rice

Main Dish

⏱ 60 min

👥 Serves 4

Difficulty ⭐⭐

White fish steamed with coconut milk and kroeung herb paste in banana-leaf cups — Cambodia's signature dish.

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📖 The Story Behind This Dish

Amok is made by thinning kroeung — a paste of pounded lemongrass, galangal, makrut lime leaves, and turmeric — with coconut milk and egg, then steaming it with fish until set. The traditional way is to steam it in small cups folded from banana leaves, giving it a smooth, mousse-like texture. It's also loved as a dish for celebrations and guests.

🌆 Where it's eaten: At an eatery in Siem Reap, wobbly amok in banana-leaf cups is served with white rice, and tourists and local families share the same dish.

🥕 Ingredients (serves 4)

White Fish Fillet 400g
Coconut milk 400ml
Egg 1
Lemongrass 2
Galangal 2 cloves
Kaffir lime leaves 5 sheets
Turmeric 1 tsp
Garlic 3 cloves
Fish sauce 1 1/2 tbsp
Palm sugar 2 tsp
Leafy greens 1 bunch
Cooked rice To taste

👩‍🍳 Instructions

Finely chop the lemongrass, galangal, makrut lime leaves (2), turmeric, and garlic and pound in a mortar or blend into a paste.
In a bowl, mix the paste, 300ml coconut milk, egg, fish sauce, and palm sugar.
Cut the fish into bite-size pieces, add, and coat well.
Line cups with the greens and pour in the fish and liquid.
Steam in a hot steamer for 20–25 minutes until set.
Drizzle with the remaining coconut milk, top with shredded makrut lime leaves, and serve with rice.

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