Fragrant Cambodian Fish Amok with Lemongrass
Discover the depth of Cambodian flavors with this aromatic and spiced fish dish, traditionally made with coconut milk and lemongrass. Fish Amok is a delightful blend of savory goodness executed in a s
Preparation
Get these tasks done before you start cooking.
Making the Amok Paste
- 1
Combine ingredients
Combine all Amok Paste ingredients in a blender or mortar and pestle.
- 2
Blend to a smooth paste
Process until a smooth paste forms.
- 3
Store if needed
Store in the refrigerator if not using immediately.
Preparing the Fish
- 1
Mix paste and coconut milk
Mix the Amok paste with coconut milk in a large bowl.
- 2
Add seasonings
Add the fish sauce, palm sugar, and eggs, stirring until well combined.
- 3
Coat the fish
Fold in the fish chunks gently so they are fully coated in the mix.
Tip: Ensure fish pieces are of equal size for even cooking. Pro Tip: Let the fish marinate in the paste for an enhanced flavor.
How to Make Fragrant Cambodian Fish Amok with Lemongrass
Total time: 2 h · Yields 4 servings
- 1
Steaming the Amok
Line the ramekins with banana leaves, fill with the fish mixture, and steam for 30–40 minutes until set.
- 2
Garnishing
Remove from steamer and top with fresh chilies, basil, and lime.
- 3
Serving
Present in banana leaves or ramekins for an authentic feel.
Chef's Tips
Frequently asked questions
How long can I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days.
Can I make this ahead?
Yes, prepare the paste and marinate the fish a day in advance.
Are there any substitutions for fish sauce?
Soy sauce can be used, though the flavor will slightly differ.
What can I use instead of banana leaves?
Parchment paper or small ramekins work as a substitute.
Can I use other types of fish?
Yes, firm white fish like bass or snapper also work well.
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