Amok: Cambodian National Dish

Cambodian amok, also known as “amok trey” or simply “amok,” is a traditional Cambodian dish. It is typically made with fish (often catfish or tilapia) or other proteins like chicken or tofu, which are mixed with a rich and flavorful coconut milk-based sauce. The sauce is seasoned with ingredients like lemongrass, galangal, kaffir lime leaves, and turmeric, giving it a fragrant and slightly spicy flavor. The mixture is then steamed or baked in banana leaves, resulting in a creamy and aromatic curry-like dish. Cambodian amok is often served with steamed rice and is a popular and beloved dish in Cambodian cuisine.

Amok

Recipe for Khmer Amok, a delicious Cambodian dish

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 1 -2

Course: Dinner, Main Course

Cuisine: Cambodian

Ingredients Equipment Method Video Notes

Ingredients

  

For the Amok Paste:

• 2-3 dried red chilies soaked in hot water (adjust to your desired level of spiciness)
• 2 lemongrass stalks chopped
• 3-4 cloves garlic
• 1 small shallot chopped
• 1 thumb-sized piece galangal or ginger, chopped
• 1 thumb-sized piece fresh turmeric or 1 tsp of turmeric powder
• 1 kaffir lime zest or use regular lime zest
• 1 tsp shrimp paste optional, but traditional
• 1-2 tbsp water to help blend

For the Amok:

• 14 oz boneless fish fillets (catfish or tilapia work well), or use chicken, tofu, or other protein of your choice
• 1 can 14 oz of coconut milk
• 1-2 kaffir lime leaves finely shredded
• 1 egg optional
• 1-2 tbsp fish sauce adjust to taste
• 1 tsp sugar
• Banana leaves for wrapping or use aluminum foil
• Fresh herbs for garnish Thai basil, cilantro, etc.
• Sliced red bell pepper for garnish and color

Equipment

• knife
• cutting board
• blender
• steamer optional
• steamer or bakeware

Method

 

1. Start by making the Amok paste. Blend all the paste ingredients together until you have a smooth, fragrant paste. You can use a mortar and pestle or a food processor.
2. Cut the fish (or other protein) into bite-sized pieces and mix it with the Amok paste. Allow it to marinate for about 15-30 minutes.
3. In a saucepan, heat half of the coconut milk until it starts to bubble.
4. Add the marinated fish and the remaining coconut milk to the saucepan. Cook over low heat, stirring constantly. You'll see the mixture thicken as it cooks.
5. Add the fish sauce, sugar, and kaffir lime leaves. Taste and adjust the seasonings as needed.
6. If you'd like a thicker consistency, you can add a beaten egg to the mixture. Stir well until the egg is fully cooked.
7. Prepare your banana leaves or aluminum foil by briefly passing them over an open flame to make them more pliable.
8. Spoon the Amok mixture onto the banana leaves or foil, then fold and secure the edges to create a packet.
9. Steam the packets for about 15-20 minutes until the Amok is fully cooked and set.
10. 10. Serve your Khmer Amok with steamed rice and garnish with fresh herbs and sliced red bell pepper.
11. Enjoy your homemade Khmer Amok, a flavorful and aromatic Cambodian delicacy!


Video

Notes