Authentic Cambodian Fish Amok Recipe: A Fragrant Curry

I’m convinced that Fish Amok might be Cambodia’s best-kept culinary secret, and honestly, that’s a tragedy because this fragrant curry deserves way more spotlight than it gets. Imagine this: silky fish swimming in a golden, coconut-kissed sauce that’s been perfumed with lemongrass and galangal, then gently steamed in banana leaves until it reaches that perfect, almost-pudding-like consistency. But here’s where most people mess it up completely.

Why You’ll Love this Fragrant Cambodian Fish Amok

When you’re craving something exotic yet comforting, this fragrant Cambodian fish amok will transport your taste buds straight to Southeast Asia without requiring a passport.

I promise you’ll fall head over heels for this silky, aromatic curry that’s basically a warm hug in banana leaf form.

What makes this dish irresistible? The complex kroeung paste, packed with lemongrass, galangal, and turmeric, creates layers of flavor that’ll make your kitchen smell like heaven.

Plus, steaming it in banana leaves adds an earthy sweetness that aluminum foil simply can’t match.

What Ingredients are in Fragrant Cambodian Fish Amok?

Creating authentic Cambodian fish amok starts with gathering the right ingredients, and trust me, this isn’t your typical grocery store haul.

You’ll need to venture into Asian markets or order some specialty items online, but honestly, that’s half the fun of exploring new cuisines.

The beauty of this dish lies in its aromatic kroeung paste and the traditional cooking method. While some ingredients might seem unfamiliar, each one plays a significant role in building those complex, layered flavors that make fish amok so incredibly special.

Essential Ingredients:

• 250g fish (white fish fillets work best)
• 2 sheets banana leaves
• 3 sticks fresh lemongrass
• 100g galangal root
• 100g fresh turmeric root
• 1 red onion
• 2 kaffir lime leaves
• 3 garlic cloves
• 2 eggs
• 100g raw peanuts
• 250g coconut cream
• 3 star anise pods
• 1 teaspoon salt

Ingredient Considerations

Finding fresh galangal and turmeric can be tricky depending on where you live. Asian markets are your best bet, though some well-stocked grocery stores now carry these in their international sections.

If you’re really stuck, you can substitute dried versions, but use about one-third the amount since dried spices pack more punch.

Banana leaves might seem intimidating, but they’re surprisingly easy to work with once you know the trick. Look for them in the frozen section of Asian markets, and don’t worry if they crack a bit when you unfold them – that’s totally normal.

A quick pass over an open flame or hot burner makes them pliable and easier to fold.

For the fish, stick with firm white varieties like cod, halibut, or snapper. They hold up better during the steaming process and won’t fall apart when you’re stirring everything together.

Fresh coconut cream makes a noticeable difference in richness, but canned works perfectly fine if that’s what you can find.

How to Make this Fragrant Cambodian Fish Amok

Now that we’ve got all our ingredients lined up like little soldiers, it’s time to immerse ourselves in the actual cooking process. Fair warning though – this isn’t exactly a throw-everything-in-a-pot kind of recipe. Fish amok demands a bit of finesse, but honestly, that’s what makes it so rewarding.

Preparing Your Banana Leaf Bowls****

First things first, we need to make those banana leaf baskets. I know, I know, it sounds fancy and complicated, but it’s really just glorified origami with leaves. Take your 2 sheets of banana leaves and cut them into squares, roughly 8-10 inches. If they’re frozen, thaw them completely and give them a quick wipe-down.

The trick here is to fold them into little bowl shapes – think of making a paper boat, but with more curves. You can secure the edges with toothpicks if they’re being stubborn.

Building That Aromatic Kroeung Paste****

Here’s where the magic happens. Chop your 3 sticks of lemongrass, 100g of galangal, and 100g of turmeric into rough pieces – your blender will thank you later. Toss these into a bowl with your chopped red onion, 3 garlic cloves, and 2 kaffir lime leaves.

The recipe mentions red chilli here, which seems to have gone missing from our ingredient list, but honestly, feel free to add one if you want some heat. Next, add your 100g of peanuts and 250g of coconut cream to this aromatic pile.

Now comes the arm workout – blend everything until it’s completely smooth. And I mean smooth smooth, not “eh, good enough” smooth. This paste, or kroeung as it’s properly called, is the soul of your dish.

Cooking the Fish Amok

While you’re catching your breath from all that blending, chop your 250g of fish into bite-sized chunks. The recipe also mentions noni leaf here, which is a bit of a curveball since it wasn’t in our ingredient list earlier. If you can find it, great, but don’t stress if you can’t – this dish will still be delicious without it.

Heat up your pan with a splash of oil and add that beautiful kroeung paste you just made. Let it sizzle and release all those incredible aromas. Toss in your 3 star anise pods – they’ll add this subtle licorice note that really makes the dish sing.

Season everything with 1 teaspoon of salt and add a generous spoonful of coconut milk to keep things from sticking. Now add your fish pieces, stirring gently so they don’t break apart. Let everything simmer together, letting those flavors mingle and dance.

The Final Assembly

Beat your 2 eggs in a separate bowl – we’ll use them in two stages. Add about half of the beaten eggs to your simmering fish mixture, stirring carefully. If you managed to find noni leaves, now’s the time to add them.

Spoon this gorgeous, fragrant mixture into your banana leaf bowls. Top each bowl with the remaining beaten egg – it’ll create a lovely custard-like layer on top. Cover the bowls (you can use foil if your banana leaves aren’t cooperating) and steam for about 10 minutes.

The steaming is essential here because it transforms the whole dish from a simple curry into something almost soufflé-like. You’ll know it’s ready when the egg on top is just set and the whole thing has a delicate, mousse-like texture that’s absolutely divine.

Fragrant Cambodian Fish Amok Substitutions and Variations

Look, I get it – tracking down authentic Cambodian ingredients isn’t exactly a walk in the park, especially if you’re not living near a well-stocked Asian market.

No galangal? Ginger works, though it’s sharper.

Can’t find kaffir lime leaves? Lime zest saves the day.

Missing banana leaves? Ramekins or small bowls do the trick for steaming.

I’ll swap fish types without hesitation – salmon, cod, or even shrimp work beautifully.

Vegetarians can use firm tofu or mushrooms.

The kroeung paste is forgiving too.

No star anise? Skip it.

Light coconut milk instead of cream keeps things lighter while maintaining that signature creamy texture.

What to Serve with Fragrant Cambodian Fish Amok

Every time I serve fish amok, I’m reminded that this delicate, aromatic dish deserves equally thoughtful companions on the plate.

I always reach for jasmine rice first—it’s non-negotiable, really. The fluffy grains soak up every drop of that coconut-lemongrass sauce.

Fresh cucumber salad cuts through the richness beautifully. I toss thin slices with rice vinegar and a pinch of sugar.

Want something heartier? Grilled vegetables work wonderfully. Eggplant, bell peppers, even simple green beans complement those warm spices perfectly.

Don’t overthink it though—sometimes the best meals are the simplest ones.

Final Thoughts

After all these years of making fish amok, I’ve come to realize it’s not just about following a recipe—it’s about understanding the soul of Cambodian cooking.

This dish teaches patience, respect for ingredients, and the magic that happens when you trust the process.

Sure, your first attempt might look more like scrambled eggs than silky custard. Mine certainly did. But that’s okay—you’re learning a centuries-old technique that takes time to master.

The beauty of fish amok lies in its simplicity and complexity dancing together.

Each spoonful tells Cambodia’s story through fragrant lemongrass, creamy coconut, and tender fish.

Recipe Card

Introduction: This silky, aromatic fish custard steamed in banana leaves is Cambodia’s national dish. Fragrant with lemongrass, galangal, and coconut cream, this centuries-old recipe creates a delicate custard that melts in your mouth while delivering bold Southeast Asian flavors.

• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Serves: 4

Ingredients:

*For the Kroeung (Spice Paste):*

• 3 sticks lemongrass, chopped
• 100g galangal, chopped
• 100g turmeric, chopped
• 1 red onion, chopped
• 3 garlic cloves
• 2 kaffir lime leaves
• 100g peanuts

For the Fish Amok:

• 250g white fish, chopped
• 250g coconut cream
• 2 eggs, beaten
• 2 sheets banana leaves
• 3 star anise
• 1 teaspoon salt
• Noni leaves, chopped (for garnish)

Instructions:

1. Create banana leaf baskets by cutting leaves into circles and folding edges to form bowls.
2. Combine chopped lemongrass, galangal, turmeric, red onion, garlic, and kaffir lime leaves in a blender.
3. Add peanuts and coconut cream to the blender and blend until completely smooth to create kroeung paste.
4. Heat oil in a pan over medium heat and add the kroeung paste.
5. Add star anise to the pan and cook for 2-3 minutes until fragrant.
6. Season with salt and add a spoonful of coconut milk to loosen the mixture.
7. Add chopped fish to the pan and stir gently.
8. Let the mixture simmer for 3-4 minutes until fish begins to cook.
9. Beat eggs and gradually add to the pan, stirring constantly to prevent scrambling.
10. Add chopped noni leaves and mix gently.
11. Spoon the mixture into prepared banana leaf bowls.
12. Top each bowl with additional beaten egg.
13. Steam the filled banana leaf bowls for 10 minutes until custard is set.

Notes:

• If banana leaves aren’t available, use small ramekins or coconut shell halves as alternatives
• Fresh turmeric can be substituted with 2 tablespoons ground turmeric
• Galangal can be replaced with ginger, though the flavor will be different
• The kroeung paste can be made up to 3 days ahead and stored in the refrigerator
• Use firm white fish like cod, halibut, or snapper for best texture
• Coconut milk can substitute for coconut cream if thinned consistency is preferred
• Noni leaves can be replaced with Thai basil or regular basil leaves

Nutritional Information:

Frequently Asked Questions

Can I Use Frozen Fish Instead of Fresh Fish for This Recipe?

You can absolutely use frozen fish for this amok recipe. I’d recommend thawing it completely and patting it dry before chopping. The texture won’t differ markedly from fresh fish once steamed.

How Long Does Fish Amok Stay Fresh in the Refrigerator?

I’d recommend storing your fish amok in the refrigerator for up to three days maximum. Since it contains fish and eggs, it’s quite perishable, so I’d eat it sooner rather than later for best quality.

What Type of Fish Works Best for Authentic Cambodian Fish Amok?

I recommend using firm white fish like snakehead, catfish, or tilapia for authentic Cambodian fish amok. These varieties hold their texture well during steaming and absorb the fragrant curry paste beautifully without falling apart.

Can Fish Amok Be Made Without a Steamer or Bamboo Basket?

Yes, you can make fish amok without a steamer. I’d suggest using a regular pot with a lid, placing the banana leaf bowls on a rack above simmering water for the same steaming effect.

Is Fish Amok Traditionally Spicy or Mild in Authentic Cambodian Cuisine?

I’d describe traditional Cambodian fish amok as mild rather than spicy. The dish focuses on aromatic herbs like lemongrass, galangal, and turmeric rather than heat, creating a fragrant, coconut-rich curry that’s gentle on your palate.