Fish amok
Fish amok, from above
Non vegCambodia

Fish amok

Fish steamed in coconut custard with fragrant kroeung, in a banana leaf cup. Cambodia's showpiece.

60 minTime
30 gProtein each
mildSpice
Kroeung and coconut2 chapters · 1 min read

Make it your way

Grandma's waySteamed in banana leaf.
The original
384kcalsame
30 gproteinsame
3 gfibresame
60minutessame

Amok trey.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Fishfirm white fish fillets, sliced
Lemongrass2 stalks, sliced
Galangala thumb, sliced
Kaffir lime leaves (makrut lime leaves)5, 2 for paste, 3 shredded
Turmeric (ground turmeric)1 tsp
Garlic4 cloves
Shallots3
Dried red chilli2, soaked
Thick coconut milk1¼ cups, 3 tbsp kept for topping
Egg1
Fish sauce1½ tbsp
Jaggery2 tsp
Shrimp paste1 tsp
Spinacha bunch, noni leaves if you have them

Method

5 steps
  1. 1Pound or grind lemongrass, galangal, two lime leaves, turmeric, garlic, shallots and chillies into kroeung paste.
  2. 2Whisk the paste with coconut milk, egg, fish sauce, jaggery and shrimp paste. Fold in the fish.
  3. 3Line banana leaf cups or ramekins with spinach, fill with the fish mixture.
  4. 4Steam until just set and the fish is cooked through.
  5. 5Top with the reserved coconut cream and shredded lime leaves.
Serve it like this

Serve in the banana leaf cups on a plate, a swirl of coconut cream and a red chilli slice on top, with jasmine rice alongside.

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Make it a meal

What goes with Fish amok: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
On the side Bagara baingan50 min
On the side Bengali aloo dum40 min
To drink Masala chai10 min
Something sweet Che chuoi30 min
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