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.

Fragrant Cambodian Fish Amok with Lemongrass

Name: Fragrant Cambodian Fish Amok with Lemongrass
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 3 stalks lemongrass; 5 cloves garlic; 1 inch galangal; 2 shallots; 3 kaffir lime leaves; 1 tsp turmeric powder; 1 tsp paprika; 1 red chili; 500g white fish fillet (e.g. tilapia or cod); 1 cup coconut milk; 2 tbsp fish sauce; 1 tsp palm sugar; 2 eggs; Banana leaves or small ovenproof ramekins; 1 red chili; Fresh basil leaves; 1 kaffir lime leaf

A Rich and Aromatic Steamed Fish Curry

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 soft, mousse-like consistency.

1 h 30 min
4
Intermediate

Ingredients

For the Amok Paste

3 stalks lemongrass

finely chopped

5 cloves garlic

minced

1 inch galangal

grated

2 shallots

sliced

3 kaffir lime leaves

finely chopped

1 tsp turmeric powder

1 tsp paprika

1 red chili

deseeded and chopped

For the Fish Amok

500g white fish fillet (e.g. tilapia or cod)

cut into chunks

1 cup coconut milk

full-fat

2 tbsp fish sauce

1 tsp palm sugar

2 eggs

Banana leaves or small ovenproof ramekins

for steaming

For the Garnish

1 red chili

thinly sliced

Fresh basil leaves

1 kaffir lime leaf

thinly sliced

Preparation

Making the Amok Paste

Combine ingredients

Combine all Amok Paste ingredients in a blender or mortar and pestle.

Blend to a smooth paste

Process until a smooth paste forms.

Store if needed

Store in the refrigerator if not using immediately.

Preparing the Fish

Mix paste and coconut milk

Mix the Amok paste with coconut milk in a large bowl.

Add seasonings

Add the fish sauce, palm sugar, and eggs, stirring until well combined.

Coat the fish

Fold in the fish chunks gently so they are fully coated in the mix.

Ensure fish pieces are of equal size for even cooking. Pro Tip: Let the fish marinate in the paste for an enhanced flavor.

Cooking Process

Steaming the Amok

Line the ramekins with banana leaves, fill with the fish mixture, and steam for 30–40 minutes until set.

Garnishing

Remove from steamer and top with fresh chilies, basil, and lime.

Serving

Present in banana leaves or ramekins for an authentic feel.

Plating & Serving