Fish Amok is one of Cambodia’s most iconic dishes. It is a fragrant and creamy steamed fish curry made with coconut milk, lemongrass, and a rich spice paste called Kroeung. Traditionally, Fish Amok is cooked in a banana leaf cup, giving it a distinct aroma and presentation. Here is the recipe of Fish Amok Of Cambodia.
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Ingredients of Fish Amok
For the Kroeung (Spice Paste)
- 2 stalks lemongrass (tender white parts only), finely chopped
- 3 cloves garlic, minced
- 1 shallot, chopped
- 2 kaffir lime leaves, finely chopped
- 1-inch piece of galangal (or ginger), minced
- 1 teaspoon turmeric powder
- 1 teaspoon shrimp paste (optional, for authentic flavor)
- 2 dried red chilies (soaked in warm water for 10 minutes)
- 1 tablespoon palm sugar (or brown sugar)
- 1 tablespoon fish sauce
- 1 teaspoon salt
- 2 tablespoons water
For the Fish Curry
- 400 grams (14 oz) white fish fillet (such as catfish, tilapia, or snapper), cut into bite-sized pieces
- 1 cup coconut milk
- 1 egg, beaten
- 1 tablespoon fish sauce
- 1 teaspoon palm sugar
- ½ teaspoon salt
- 1 teaspoon cornstarch (to thicken)
- 1 red chili, thinly sliced (for garnish)
- 3-4 kaffir lime leaves, finely sliced (for garnish)
- 2-3 banana leaves (or use small ramekins)
Instructions of Making Fish Amok
Step 1: Make the Kroeung (Spice Paste)
1. Place all the kroeung ingredients in a mortar and pestle or a food processor.
2. Pound or blend until you get a smooth paste. You can add a little water if needed to help blend.
3. Set aside.
Step 2: Prepare the Fish Curry Mixture
1. In a mixing bowl, combine the coconut milk, beaten egg, fish sauce, palm sugar, salt, and cornstarch.
2. Add the kroeung paste and mix well until fully incorporated.
3. Gently fold in the fish pieces, ensuring they are coated in the mixture.
Step 3: Prepare the Banana Leaf Cups (Optional)
1. Cut banana leaves into squares (about 8x8 inches).
2. Briefly pass them over an open flame or hot water to soften.
3. Fold the edges upward to create a small bowl shape, securing with toothpicks. If banana leaves are unavailable, use ramekins.
1. Divide the fish mixture evenly among the banana leaf cups or ramekins.
2. Place them in a steamer over medium heat and steam for 20–25 minutes, until the fish is cooked and the mixture is firm but still slightly creamy.
3. Garnish with sliced red chilies and kaffir lime leaves.
Serving Instructions for Fish Amok
Fish Amok is best served hot, straight from the steamer, to fully enjoy its creamy texture and rich, aromatic flavors. Traditionally, it is presented in a banana leaf cup, which enhances the fragrance and gives an authentic Cambodian touch. If banana leaves are unavailable, small ramekins or coconut shells can be used as a substitute.
To serve, carefully place the steamed Fish Amok on a plate, ensuring the delicate custard-like curry remains intact. Garnish with thinly sliced red chilies and kaffir lime leaves for added color and fragrance. A drizzle of coconut cream on top enhances the dish’s richness and gives a beautiful finish.
Fish Amok is typically accompanied by steamed jasmine rice, which helps balance the bold flavors of the curry. Some Cambodians also enjoy it with a side of fresh vegetables, such as cucumber, cabbage, or morning glory, to add a refreshing contrast.
For a complete dining experience, serve Fish Amok alongside traditional Khmer condiments like prahok (fermented fish paste) or a mild chili dipping sauce. Pair it with a cool drink, such as lemongrass tea or coconut water, to complement the dish’s rich, creamy texture.
Tips for Best Results
- If using banana leaves, ensure they are flexible before shaping them.
- For extra authenticity, use snakehead fish, a local fish in Cambodia.
- Adjust the spice level by adding more or fewer chilies.
- Coconut cream can be used for a richer, thicker texture.
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