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Cambodian (Khmer) Fish Amok Recipe

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 3
Calories: 474 kcal
Course: Main Course
Cuisine: Thai , Cambodian

Ingredients

  • banana leaves optional for bowls, see link for video instructions or use individual heatproof serving bowls.
Curry Paste (See Note 1)
  • 2 lemon grass stalks (remove dry outer leaves) white part only
  • 2 grams fresh turmeric (1-inch piece)
  • 2 pieces finger root or 1 tbsp minced ginger
  • 1 clove garlic
  • 5 small dried red chilies soaked for 5 minutes in hot water, drained
Steamed Fish Curry
  • 16 oz firm white fish (separated) I use cod - 12oz blended, 4 oz cut into 3 slices
  • 14 oz coconut milk reserve 3 tbsp for garnish
  • 2 eggs
  • 2 tbsp fish sauce
  • 2 tbsp sugar
  • 5 kaffir lime leaves sliced thinly (separated)
  • 9 Thai basil leaves
Garnish
  • Reserved 3 tbsp coconut milk
  • Reserved kaffir lime leaves
  • 3 Thai red chilis thinly sliced

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Calories 474kcal (24%) Carbohydrates 15g (5%) Protein 34g (68%) Fat 22g (34%) Saturated Fat 18g (90%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.01g Cholesterol 174mg (58%) Sodium 1084mg (45%) Potassium 1068mg (31%) 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

% 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.