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
Equipment
- knife
- cutting board
- blender
- steamer optional
- steamer or bakeware
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
Instructions
- 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.
- 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.
- In a saucepan, heat half of the coconut milk until it starts to bubble.
- 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.
- Add the fish sauce, sugar, and kaffir lime leaves. Taste and adjust the seasonings as needed.
- If you'd like a thicker consistency, you can add a beaten egg to the mixture. Stir well until the egg is fully cooked.
- Prepare your banana leaves or aluminum foil by briefly passing them over an open flame to make them more pliable.
- Spoon the Amok mixture onto the banana leaves or foil, then fold and secure the edges to create a packet.
- Steam the packets for about 15-20 minutes until the Amok is fully cooked and set.
- 10. Serve your Khmer Amok with steamed rice and garnish with fresh herbs and sliced red bell pepper.
- Enjoy your homemade Khmer Amok, a flavorful and aromatic Cambodian delicacy!
Video
Notes
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