Classic Fish Amok

Amok (អាម៉ុក) is one of Cambodia’s most iconic culinary treasures, a dish that beautifully blends tradition, flavor, and cultural heritage. Known for its creamy coconut curry base and delicate use of spices, Amok has been enjoyed for centuries and continues to be a centerpiece of Cambodian cuisine. More than just food, it represents the warmth of Cambodian hospitality and the importance of shared meals in Khmer culture.

The Origins and Cultural Significance

Amok is often considered Cambodia’s national dish, and its history is deeply tied to the country’s royal and religious traditions. Some historians trace the origins back to the Khmer Empire, when Amok was served at royal banquets as a way to showcase refined cooking techniques. The dish is traditionally steamed in banana leaves, which not only locks in the flavors but also symbolizes respect for nature and sustainability in Khmer culture.

Today, Amok is prepared during festivals, family gatherings, and even in upscale restaurants across Cambodia. While it may look similar to curries found in neighboring countries like Thailand and Laos, Amok is uniquely Cambodian because of its use of kroeung—a local spice paste made with lemongrass, galangal, turmeric, and kaffir lime leaves. This fragrant base sets the dish apart and gives it its signature flavor.

The Flavor Profile and Key Ingredients

At its heart, Khmer Amok is a steamed curry, most commonly made with freshwater fish such as catfish or snakehead, though chicken, tofu, or even shrimp can be used as alternatives. The curry paste, combined with creamy coconut milk and eggs, creates a custard-like texture that is rich but not overpowering.

The use of fresh herbs and spices is crucial. Kroeung gives Amok a balance of earthy, citrusy, and slightly peppery notes, while kaffir lime leaves add brightness to the dish. Banana leaves not only serve as a cooking vessel but also impart a subtle aroma, making the dish both fragrant and visually appealing. Amok is usually served with steamed jasmine rice, completing a well-rounded and comforting meal.

Modern Interpretations and Global Appeal

While the traditional recipe remains cherished, modern chefs have found creative ways to adapt Amok for contemporary palates. In Cambodian restaurants catering to tourists, you might find Amok served in hollowed-out coconuts or accompanied by vegetables for added color and nutrition. Some versions are even baked rather than steamed, offering a slightly different texture while retaining the essence of the dish.

Internationally, Amok has gained recognition as food enthusiasts discover Cambodian cuisine. It is now featured in food festivals and cooking shows worldwide, introducing new audiences to the depth and diversity of Khmer culinary heritage. Yet despite these modern twists, Amok’s charm lies in its simplicity and connection to tradition. For Cambodians, it remains more than just a recipe—it is a taste of home, history, and community.

Cambodian Fish Amok

Amok is one of Cambodia's most iconic and traditional dishes, best known in the form of Fish Amok (Amok Trey) — a fragrant, silky fish curry steamed in banana leaves. It’s considered Cambodia’s national dish, deeply rooted in the country’s culinary heritage.

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Servings: 2

Course: Dinner, Lunch, Main Course

Cuisine: Cambodian

Ingredients Equipment Method

Ingredients

  

For the Kroeung (Lemongrass Paste)

• 2 stalks lemongrass white part only, finely sliced
• 3 cloves garlic
• 4 leaves kaffir lime leaves stem removed, finely chopped
• 1 thumb-sized galangal or ginger if unavailable, peeled and sliced
• 1 thumb-sized turmeric or 1 tsp ground turmeric
• 2 small small shallots
• 2 dried red chilies soaked in warm water for 10 minutes
• 1 tsp salt
• For the Amok Curry
• 400 g 14 oz white fish fillet (catfish, tilapia, or cod), cut into bite-sized pieces
• 200 ml about ¾ cup coconut milk (unsweetened)
• 1 egg beaten
• 1 tbsp fish sauce
• 1 tsp palm sugar or brown sugar
• 1 handful fresh Thai basil leaves or sweet basil
• Steamed rice for serving

Optional – For Authentic Presentation

• Banana leaves softened in hot water or steamed, cut into squares
• Toothpicks or kitchen twine to form little baskets
• Shredded kaffir lime leaves and red chili slivers for garnish

Equipment

• Knife & cutting board
• Mortar & pestle or blender/food processor
• Steamer (traditional bamboo steamer, metal steaming pot, or electric steamer)
• Banana leaves
• Mixing bowls
• Knife & cutting board
• Measuring spoons/cups
• Scissors/kitchen shears

Method

 

Make the Kroeung (spice paste)

1. Blend all the kroeung ingredients into a fine paste. Set aside.

Prepare the fish

1. Cut the fish into small chunks and set aside.

Mix the curry

1. In a bowl, mix:
2. The kroeung paste
3. Coconut milk (reserve 2 tbsp for garnish)
4. Beaten egg
5. Fish sauce
6. Palm sugar
7. Mix well until it forms a smooth, thick curry sauce.

Add the fish and herbs

1. Fold in the fish pieces and half the Thai basil leaves.

Prepare banana leaf cups (or use ramekins)

1. Shape banana leaf squares into small bowls and secure with toothpicks, or use small ramekins or bowls.
2. Line the bottom with a few basil leaves.

Fill the cups

1. Spoon the fish curry mixture into each banana leaf cup or ramekin.

Steam the amok

1. Place the cups in a steamer.
2. Steam for 20–25 minutes, until the mixture is set (like a soft custard).
3. Top with a drizzle of reserved coconut milk, shredded kaffir lime leaf, and red chili slices.

Serving

1. Serve hot with steamed jasmine rice and garnish with fresh herbs. You can also serve it in a coconut shell for dramatic flair, like in traditional presentations.