Cambodian Fish Amok
Amok is one of Cambodia's most iconic and traditional dishes, best known in the form of Fish Amok (Amok Trey) — a fragrant, silky fish curry steamed in banana leaves. It’s considered Cambodia’s national dish, deeply rooted in the country’s culinary heritage.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 stalks lemongrass (white part only, finely sliced)
- 3 cloves garlic
- 4 leaves kaffir lime leaves (stem removed, finely chopped)
- 1 thumb-sized galangal (or ginger if unavailable, peeled and sliced)
- 1 thumb-sized turmeric (or 1 tsp ground turmeric)
- 2 small small shallots
- 2 dried red chilies (soaked in warm water for 10 minutes)
- 1 tsp salt
- For the Amok Curry
- 400 g 14 oz white fish fillet (catfish, tilapia, or cod), cut into bite-sized pieces
- 200 ml about ¾ cup coconut milk (unsweetened)
- 1 egg (beaten)
- 1 tablespoons fish sauce
- 1 tsp palm sugar (or brown sugar)
- 1 fresh basil leaves (or sweet basil)
- Steamed rice (for serving)
- Banana leaves (softened in hot water or steamed, cut into squares)
- Toothpicks or kitchen twine to form little baskets
- Shredded kaffir lime leaves and red chili slivers (for garnish)
Instructions
- 1
Blend all the kroeung ingredients into a fine paste. Set aside.
- 2
Cut the fish into small chunks and set aside.
- 3
In a bowl, mix:
- 4
The kroeung paste
- 5
Coconut milk (reserve 2 tbsp for garnish)
- 6
Beaten egg
- 7
Fish sauce
- 8
Palm sugar
- 9
Mix well until it forms a smooth, thick curry sauce.
- 10
Fold in the fish pieces and half the Thai basil leaves.
- 11
Shape banana leaf squares into small bowls and secure with toothpicks, or use small ramekins or bowls.
- 12
Line the bottom with a few basil leaves.
- 13
Spoon the fish curry mixture into each banana leaf cup or ramekin.
- 14
Place the cups in a steamer.
- 15
Steam for 20–25 minutes, until the mixture is set (like a soft custard).
- 16
Top with a drizzle of reserved coconut milk, shredded kaffir lime leaf, and red chili slices.
- 17
Serve hot with steamed jasmine rice and garnish with fresh herbs. You can also serve it in a coconut shell for dramatic flair, like in traditional presentations.