Cambodian•gourmet

Cambodian (Khmer) Fish Amok

This fish amok recipe is a sweet and savory Cambodian steamed fish curry that’s almost like a thick custard made with eggs and coconut milk.

Ingredients

Banana leaves (optional for bowls, see link for video instructions or use individual heatproof serving bowls.)
2 lemon grass stalks (remove dry outer leaves) (white part only)
2 g fresh turmeric ((1-inch piece))
2 pc finger root (or 1 tbsp minced ginger)
1 clove garlic
5 small dried red chilies (soaked for 5 minutes in hot water, drained)
16 oz firm white fish (separated) (I use cod - 12oz blended, 4 oz cut into 3 slices)
14 oz coconut milk (reserve 3 tbsp for garnish)
2 eggs
2 tbsp fish sauce
2 tbsp sugar
5 kaffir lime leaves (sliced thinly (separated))
9 Thai basil leaves
Reserved 3 tbsp coconut milk
Reserved kaffir lime leaves
3 Thai red chilis (thinly sliced)

1
Make banana bowls and secure with toothpicks. Set aside. These are optional for bowls, see this link for video for how-to-make instructions or use individual heatproof serving bowls.
2
If making curry paste: Trim root end of lemon grass and cut only the white part into small pieces. In a food processor add the curry paste ingredients and puree until a paste forms. Add a tablespoon of water if needed.
3
In a food processor add 12 ounces of the fish, and pulse until broken down. Scoop into a bowl and add 3 tablespoons of curry paste, coconut milk, eggs, fish sauce, sugar and half the kaffir lime leaves. Mix until thoroughly combined.
4
To each banana bowl, or individual heatproof serving bowl, add 3 Thai basil leaves and then divide half of the fish amok mixture over basil. Top with reserved sliced fish piece in each bowl and then remaining amok mixture to cover.
5
Steam for 10 minutes. Remove lid and top each amok with 1 tablespoon of reserved coconut milk and remaining slivered kaffir lime leaves. Cover with lid and steam for another 10 minutes. Serve with red chiles on top and steamed rice.