Cambodian (Khmer) Fish Amok Recipe
User Reviews
5
4 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
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Servings
3
-
Calories
474 kcal
-
Course
Main Course
Cambodian (Khmer) Fish Amok Recipe
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This fish amok recipe is a sweet and savory Cambodian steamed fish curry that’s almost like a thick custard made with eggs and coconut milk.
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Ingredients
- banana leaves optional for bowls, see link for video instructions or use individual heatproof serving bowls.
Curry Paste (See Note 1)
- 2 lemongrass white part only, remove dry outer leaves
- 2 grams Turmeric 1-inch piece, fresh
- 2 pieces finger root or 1 tbsp minced ginger
- 1 clove garlic
- 5 chilies soaked for 5 minutes in hot water, drained, small, dried, red
Steamed Fish Curry
- 16 oz white fish I use cod - 12oz blended, 4 oz cut into 3 slices, firm, separated
- 14 oz coconut milk reserve 3 tbsp for garnish
- 2 egg
- 2 tbsp fish sauce
- 2 tbsp sugar
- 5 kaffir lime leaves sliced thinly (separated)
- 9 basil leaves Thai variety
Garnish
- coconut milk reserved, 3 tbsp
- kaffir lime leaves reserved
- 3 red chili thinly sliced, Thai variety
Instructions
- Make banana bowls and secure with toothpicks. Set aside. These are optional for bowls, see this link for video for how-to-make instructions or use individual heatproof serving bowls.
- If making curry paste: Trim root end of lemon grass and cut only the white part into small pieces. In a food processor add the curry paste ingredients and puree until a paste forms. Add a tablespoon of water if needed.
- In a food processor add 12 ounces of the fish, and pulse until broken down. Scoop into a bowl and add 3 tablespoons of curry paste, coconut milk, eggs, fish sauce, sugar and half the kaffir lime leaves. Mix until thoroughly combined.
- To each banana bowl, or individual heatproof serving bowl, add 3 Thai basil leaves and then divide half of the fish amok mixture over basil. Top with reserved sliced fish piece in each bowl and then remaining amok mixture to cover.
- Steam for 10 minutes. Remove lid and top each amok with 1 tablespoon of reserved coconut milk and remaining slivered kaffir lime leaves. Cover with lid and steam for another 10 minutes. Serve with red chiles on top and steamed rice.
Notes
- If not making this curry paste, use 3 tbsp of either store bought or my Yellow or Red Curry Paste.
- Curry paste recipe adapted from chef Sokha Sombor at her restaurant in Siem Reap called Sambo and the rest is my adaption of the classic amok recipe.
Nutrition Information
Show Details
Calories
474kcal
(24%)
Carbohydrates
15g
(5%)
Protein
34g
(68%)
Fat
22g
(34%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.01g
(1%)
Cholesterol
174mg
(58%)
Sodium
1084mg
(45%)
Potassium
1068mg
(23%)
Fiber
0.5g
(2%)
Sugar
9g
(18%)
Vitamin A
540IU
(11%)
Vitamin C
11mg
(12%)
Calcium
78mg
(8%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 474 kcal
% Daily Value*
| Calories | 474kcal | 24% |
| Carbohydrates | 15g | 5% |
| Protein | 34g | 68% |
| Fat | 22g | 34% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 174mg | 58% |
| Sodium | 1084mg | 45% |
| Potassium | 1068mg | 23% |
| Fiber | 0.5g | 2% |
| Sugar | 9g | 18% |
| Vitamin A | 540IU | 11% |
| Vitamin C | 11mg | 12% |
| Calcium | 78mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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