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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.