Authentic Cambodian Fish Amok

Authentic Cambodian Fish Amok

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.

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Course: Main Course

Cuisine: Asian

Keyword: Curry

Prep Time: 45

Cook Time: 15

Total Time: 1

Servings:

Calories: 285kcal

Equipment

Ingredients

For the Kroeung (Spice Paste):

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

For the Fish Amok:

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

Instructions

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

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