Fish amok, or amok trey, is a Cambodian steamed fish curry flavored with lemongrass, galangal, turmeric, coconut milk and fragrant makrut lime leaves. It is often served in banana-leaf cups with rice; this home-friendly version keeps the aromatic, gently savory character while giving clear options for hard-to-find ingredients and equipment.
There are regional and family variations in how amok is seasoned, thickened and cooked, so this is one Cambodian-style preparation rather than a claim to a single definitive version. The key is to make a fresh kroeung aromatic paste, coat mild fish evenly, and steam it gently until the egg-and-coconut mixture is set.
Ingredients
- 2 tender inner stalks lemongrass, thinly sliced (about 1 oz / 30 g)
- 1 tablespoon peeled, chopped galangal (about 10 g)
- 1 teaspoon ground turmeric (about 3 g)
- 2 small shallots, peeled and chopped (about 1½ oz / 40 g)
- 2 garlic cloves, peeled (about ¼ oz / 6 g)
- 1 small red Thai chile, seeded for less heat if desired (about 5 g)
- 2 makrut lime leaves, central ribs removed and leaves finely sliced (about 2 g)
- 1 pound mild, firm white fish, such as cod, haddock or catfish, cut into 1½-inch pieces (450 g)
- 1 cup unsweetened coconut milk (240 ml)
- 1 large egg (about 50 g without shell)
- 1 tablespoon prahok, Cambodian fermented fish paste (about 15 g)
- 1 teaspoon fish sauce (5 ml)
- 1 teaspoon finely grated palm sugar or light brown sugar (about 4 g)
- ¼ teaspoon fine salt (about 1.5 g), plus more only if needed
- ¼ cup coconut cream, for topping (60 ml)
- 4 banana-leaf squares, about 8 inches (20 cm) each, or 4 small heatproof ramekins
- 2 tablespoons thinly sliced makrut lime leaves, for garnish (about 4 g)
- ¼ cup loosely packed Thai basil leaves, for garnish (about 10 g)
Instructions
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Prepare the steamer and banana leaves. If using banana leaves, wipe both sides clean and cut four squares about 8 inches (20 cm) across. Briefly pass each leaf over a low flame or dip it in hot water for a few seconds so it bends without cracking. Set each square into a small bowl, press it into a cup shape, then secure the sides with toothpicks or small skewers. Set the cups in a steamer basket. If using ramekins, lightly oil four small ramekins and place them in the basket instead. Add water to the steamer base, making sure it will not touch the basket.
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Make the kroeung. Pound the lemongrass, galangal, turmeric, shallots, garlic, chile and two finely sliced lime leaves in a mortar until they form a moist, fairly smooth paste, about 8 to 10 minutes. Scrape the sides down as needed. A small food processor also works: pulse, scrape, and repeat until no large fibrous pieces remain. If the blades need help moving, add 1 teaspoon of the measured coconut milk; avoid adding much more, since a loose paste will make the curry mixture watery.
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Mix the coconut curry. In a medium bowl, whisk the egg until blended, then whisk in the coconut milk, prahok, fish sauce, palm sugar and salt. Stir in the kroeung until the mixture looks evenly colored and fragrant. Taste a small drop before adding the fish; it should be savory, aromatic and only lightly sweet. Prahok is salty, so do not add extra salt until you have tasted the finished mixture.
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Coat the fish and fill the cups. Check the fish for pin bones, pat it dry, and fold the pieces gently through the coconut mixture so they are coated on all sides. Divide the fish and sauce among the prepared banana-leaf cups or ramekins, filling each about three-quarters full to leave room for the custard to puff slightly. Spoon any remaining sauce evenly over the fish. Drizzle about 1 tablespoon of coconut cream over each portion.
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Steam until set. Bring the water in the steamer to a steady simmer. Arrange the basket over the water, cover with a lid, and steam for 20 to 25 minutes. Keep the water simmering rather than boiling hard, and check that the pan does not run dry. Because this version contains egg, check the center of a cup with a food thermometer: the egg-containing mixture should reach the USDA FSIS safe minimum of 160°F (71°C). Also check a thick fish piece reaches at least 145°F (63°C), the safe minimum for fish. If either reading is short, cover and steam for a few more minutes, then check again.
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Finish and serve. Carefully lift the cups from the steamer and let them stand for 2 minutes so the hot sauce settles. Scatter the remaining sliced makrut lime leaves and Thai basil over the top. Serve warm in the banana-leaf cups or transfer each portion to a small bowl, with steamed rice alongside.
Tips
- Use the right fish. Choose a mild, firm fish that holds together during steaming. Cod, haddock and catfish work well; very delicate fillets can break into flakes before the custard sets. If the pieces vary in thickness, cut them to a similar size so they cook at roughly the same rate.
- Know your aromatics. Galangal is sharper and more citrusy than ginger, while lemongrass provides a distinct lemony fragrance. If galangal is unavailable, use the same amount of fresh ginger plus a little extra lime zest; the result will be warmer and less traditionally aromatic. Do not use tough outer lemongrass layers without pounding them thoroughly.
- Adjust for prahok. Prahok gives the curry its characteristic fermented depth and can be found in Cambodian or Southeast Asian grocery stores. If you cannot get it, use 2 teaspoons (10 ml) fish sauce in place of the tablespoon of prahok, then taste before adding the listed teaspoon of fish sauce. The substitute is cleaner and less funky, so the finished amok will taste different, but still savory.
- Keep the steam gentle. A hard boil can make the custard watery or uneven and may cause the banana-leaf cups to shift. The lid should stay on for most of the steaming time; if you need to check doneness, close it again promptly. Banana leaves are for aroma and presentation, not a requirement for a successful cook.
Serving Suggestions
Serve each portion with freshly steamed jasmine rice, which catches the coconut sauce and balances its savory, fragrant flavor. A small plate of sliced cucumber, lightly dressed greens or blanched vegetables makes a cool, crisp contrast without competing with the curry. For a more substantial meal, add a simple vegetable stir-fry seasoned with garlic and a little fish sauce, but keep its seasoning restrained so the amok remains the focus.
At the table, offer lime wedges and sliced fresh chile separately rather than mixing them into the full batch. A squeeze of lime can brighten an individual serving, while extra chile lets diners choose their own heat level. If serving the amok in banana-leaf cups, set each cup on a small plate and remind guests that any toothpicks holding the leaf shape are not edible. Rice is traditionally the natural accompaniment; noodles or plain steamed vegetables are practical alternatives when rice is not wanted.
Variations
Change the fish: Boneless white fish is easy to portion, but pieces of firm river fish are also used in Cambodian-style cooking. Use the same weight and cut the pieces evenly. Shrimp can be substituted, though it cooks faster; check that it is opaque and reaches the appropriate safe temperature, and begin checking before the full steaming time is up. Do not overcrowd the cups, since packed seafood cooks less evenly.
Make the flavor milder: Omit the chile or use half of it, and keep the makrut lime leaves finely sliced so their perfume is distributed rather than sharply concentrated. If fresh makrut leaves are unavailable, use 1 teaspoon finely grated lime zest (about 2 g). Zest gives a fresh citrus note but does not duplicate the distinctive fragrance of the leaves.
Use a different cooking vessel: Banana leaves lend a subtle aroma and create a traditional-looking serving cup, but small heatproof bowls or ramekins are reliable substitutes. A larger heatproof dish can also be used, though the layer will be deeper and take longer to set; check the center temperature rather than relying only on the clock. Keep the dish covered while steaming, and leave some space around it so steam can circulate.
Adjust the richness: For a lighter sauce, replace up to ¼ cup (60 ml) of the coconut milk with water. The result will be thinner and less creamy, so keep the egg and steaming method unchanged. Avoid using sweetened coconut beverage, which is much thinner than canned coconut milk and may add unwanted sweetness.
Storage and Reheating
For food safety, refrigerate cooked fish amok within 2 hours of cooking, transferring it from warm banana-leaf cups to a shallow airtight container if needed. Keep it refrigerated at 40°F (4°C) or colder and use it within 3 to 4 days. Store rice separately so it cools promptly and does not soften the custard. Do not leave the finished dish at room temperature for longer than 2 hours, or longer than 1 hour when the room or outdoor temperature is above 90°F (32°C).
Reheat only the portion you plan to eat. The gentlest method is to place it in a covered heatproof dish over simmering water until hot throughout; a microwave also works in short bursts at medium power, with the portion covered to limit drying. Stirring is not practical once the custard has set, so rotate the dish between bursts and check more than one spot. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); use a food thermometer in the center. The texture may become firmer after reheating. Freezing is possible for up to 2 months for best quality, but the coconut custard can separate or turn grainy after thawing. Thaw overnight in the refrigerator and reheat to 165°F (74°C); do not refreeze leftovers that have already been thawed and reheated.
Frequently Asked Questions
What does amok mean, and is fish amok a Cambodian dish?
Amok trey is a well-known Cambodian preparation of fish with aromatic kroeung and coconut, commonly steamed in banana leaves. Recipes vary from household to household, including the choice of fish, the balance of seasonings and whether the mixture is steamed or cooked another way. This recipe uses the steamed, cup-shaped approach.
Can I make fish amok without prahok?
Yes. Prahok adds a distinctive fermented fish flavor, but fish sauce is a practical substitute when it is unavailable. Start with the substitution in the Tips section and taste before adding more salt or fish sauce, since the seasonings differ in strength. The dish will be less complex and less pungent without prahok.
Can I prepare the kroeung ahead?
Yes. Make the aromatic paste up to 2 days ahead and refrigerate it in a covered container. For the freshest flavor, mix it with the coconut milk and egg shortly before steaming. You can also freeze extra kroeung in a small airtight container for up to 2 months, then thaw it in the refrigerator before use.
How do I know the fish amok is done?
The custard should look set rather than liquid, and a food thermometer gives the most reliable check. Since this recipe contains egg, the center of the mixture should reach 160°F (71°C), and a thick fish piece should reach at least 145°F (63°C). Steam for a few more minutes if needed, checking again without leaving the lid off for long.
Can I bake it instead of steaming?
Steaming gives this version its soft, moist texture. Baking is possible in small oven-safe dishes set in a water bath, but it can produce a firmer surface and a different texture. If you choose that method, use an oven preheated to 325°F (163°C), cover the dishes, and cook until the same thermometer temperatures are reached; the time will depend on dish depth and should not replace the temperature check.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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