Cambodian fish amok, often called amok trey, is a gently steamed curry custard made with fish, coconut milk, egg, and kroeung, a fragrant lemongrass-based spice paste. Steaming the mixture in banana-leaf cups keeps the fish moist and lets the coconut and aromatics set into a tender, savory custard. Families and regions make amok in different ways, so this version offers a practical home method rather than a single definitive formula.
Ingredients
- 2 lemongrass stalks (about 30 g), trimmed to the tender lower portions and thinly sliced
- 1 small shallot (about 25 g), peeled and roughly chopped
- 2 garlic cloves (about 6 g), peeled
- 1 tablespoon (12 g) finely chopped fresh galangal; if unavailable, use the same amount of ginger, which tastes warmer and less piney
- 1 teaspoon (5 g) finely grated fresh turmeric, or ½ teaspoon (1.5 g) ground turmeric
- 1 teaspoon makrut lime zest (about 2 g); if the fruit is hard to find, use regular lime zest for a brighter, less floral aroma
- 1 small red bird’s-eye chile (about 2 g), stemmed, optional
- 1 tablespoon (15 ml) water, for blending the spice paste
- 1¼ cups (300 ml) full-fat coconut milk
- 1 large egg (about 50 g)
- 1 tablespoon (8 g) rice flour
- 1 tablespoon (15 ml) fish sauce
- 2 teaspoons (8 g) palm sugar, finely grated, or light brown sugar
- ¼ teaspoon (1.5 g) fine salt
- 1¼ pounds (570 g) skinless, boneless firm white fish, such as cod, haddock, or snapper, cut into 1-inch (2.5 cm) pieces
- 3 makrut lime leaves (about 1.5 g), central ribs removed and leaves very finely sliced; use 1 teaspoon extra lime zest if you cannot find them
- 2 large banana leaves, each about 12 by 18 inches (30 by 45 cm), for making cups; use four 6-ounce (180 ml) heatproof ramekins if needed
- ¼ cup (60 ml) coconut cream, for topping
- 2 tablespoons (8 g) thinly sliced scallion or cilantro leaves, for garnish
Instructions
- Make the kroeung paste. Cut away the dry tops and tough outer layers of the lemongrass, then mince the tender centers as finely as you can. Add the lemongrass, shallot, garlic, galangal, turmeric, lime zest, chile if using, and water to a small food processor. Blend, scraping down the sides as needed, until the mixture is a thick, finely minced paste, about 8 to 10 minutes. A little texture is fine, but long fibrous strips of lemongrass are unpleasant in the finished custard. You can instead pound the ingredients in a mortar, working from the firmest ingredients to the softest; this usually takes about the same amount of time.
- Set up the steamer and cups. Put water in a steamer or a large pot fitted with a rack, making sure the water will sit below the cups. Bring it toward a steady simmer while you prepare the fish. Briefly pass the banana leaves over a low flame or dip them in hot water until flexible, taking care not to scorch them. Cut four roughly 8-inch (20 cm) squares and fold each into a cup with overlapping corners. Secure the corners with toothpicks if necessary, then arrange the cups in a steamer basket. If using ramekins, lightly oil the insides and set them in the basket instead. Allow about 5 minutes for this setup.
- Prepare the fish and lime leaves. Check the fish carefully for pin bones, pat it dry, and cut it into even 1-inch pieces so the portions cook at a similar pace. Remove the tough center ribs from the lime leaves, stack the leaves, and slice them as finely as possible. Keep the fish chilled while you finish the mixture if your kitchen is warm.
- Mix the curry custard. In a medium bowl, whisk the kroeung paste with the coconut milk, egg, rice flour, fish sauce, palm sugar, and salt until the paste is evenly dispersed. Fold in the fish and half of the sliced lime leaves. The mixture should be loose enough to spoon but not watery; the rice flour and egg help it set around the fish as it steams. Divide it evenly among the four banana-leaf cups or ramekins, leaving a little room at the top.
- Top and steam. Spoon about 1 tablespoon (15 ml) coconut cream over each portion and scatter on the remaining lime leaves. Cover the steamer with a lid and steam at a steady simmer for about 20 to 22 minutes. Keep the water below the cups and add hot water if the pot begins to run low. Check the center of a portion with a food thermometer without touching the cup: because this is an egg-containing custard, the USDA FSIS safe minimum internal temperature for an egg dish is 160°F (71°C). If it has not reached that temperature, cover and steam for a few more minutes, then check again.
- Finish and serve. Lift the cups from the steamer carefully; their contents and the steam are very hot. Rest them for 2 minutes so the custard can settle, then garnish with scallion or cilantro. Serve while warm, either in the leaf cups or spooned into bowls.
Tips
- Use fish that holds together. Cod, haddock, snapper, and similar firm white fish work well. Very thin fillets can break apart during mixing and steaming. Cut the pieces evenly, and avoid stirring more than needed once the fish is in the custard.
- Make a smooth paste without a specialty tool. A mini food processor is convenient, but a mortar and pestle works too. If your blender struggles, finely mince the ingredients first and add water a teaspoon at a time; too much water makes the curry mixture thin and can weaken its flavor.
- Keep the heat gentle and steady. A hard boil can make the custard bubble, toughen the fish, or cause water to splash into the cups. The steamer should produce consistent steam, not a vigorous rolling boil. If you use ramekins, check a center portion because thicker ceramic cups may need an extra few minutes.
- Adjust the aromatics thoughtfully. Galangal and makrut lime leaves are traditional flavors but may take a trip to an Asian grocery store. Ginger and regular lime zest are practical substitutes, though the result will taste less citrus-floral and more familiar. Leave out the chile for a mild curry, or use half for gentle warmth.
Serving Suggestions
Serve amok hot with steamed jasmine rice, which catches the coconut custard and fish sauce-seasoned juices. A side of lightly dressed cucumber, sliced raw vegetables, or simply steamed greens gives the meal a crisp contrast without competing with the curry’s delicate fragrance. Put lime wedges on the table for anyone who likes a sharper finish, but taste a spoonful first: the fish sauce, lime leaves, and lemongrass already provide plenty of savory and aromatic character.
For a traditional-looking presentation, serve each portion in its banana-leaf cup on a plate with rice alongside. If you used ramekins, loosen the edge with a spoon and serve the custard directly from each dish, or spoon it gently over rice. Amok is soft by design, so it is not meant to be a dry, sharply separated curry. A little coconut liquid around the fish is normal; a watery pool usually means the mixture was diluted or the steamer lid allowed condensation to drip in.
Variations
Fish is a common choice, but amok recipes vary in their curry paste, seasoning, and texture. For a seafood version, replace some of the fish with peeled shrimp or scallops, keeping the total seafood weight at 1¼ pounds (570 g). Cut larger pieces to a similar size and use the same internal-temperature check for the egg custard. Since different seafood pieces cook at different speeds, choose pieces of comparable thickness and check the center carefully.
For a vegetable-forward variation, replace up to one-third of the fish with thinly sliced mushrooms or tender vegetables such as green beans. They will change the texture and release some moisture, so avoid adding watery vegetables and keep the total filling amount close to the recipe’s original quantity. To make the flavor milder, omit the chile and use a little less kroeung; to make it more aromatic, add a few extra finely sliced lime leaves rather than extra fish sauce. For a gluten-free meal, check that the fish sauce and rice flour are labeled gluten-free; rice flour is naturally a suitable thickener, but packaged products can have different handling practices.
Banana leaves add a gentle leafy aroma and make attractive individual servings, but they are not essential to the cooking method. Ramekins are a reliable substitute and are easier to use if the leaves crack. Avoid replacing the coconut milk with a thin drink-style coconut beverage: the lower fat and thinner consistency can leave the custard less rich and less cohesive.
Storage and Reheating
Let leftovers stop steaming, then refrigerate them in a covered container within 2 hours of cooking. Cooked fish amok keeps for 3 to 4 days in the refrigerator at 40°F (4°C) or colder. If you used banana-leaf cups, transfer leftover portions to a lidded container rather than leaving them exposed to air. The custard firms as it chills, which is normal.
Reheat only the portion you plan to eat. For the gentlest result, cover it and steam until hot throughout; a microwave also works if you cover the dish and heat in short intervals, stirring only if the fish has already been broken up. Check that leftovers reach 165°F (74°C), the USDA FSIS reheating temperature, before serving. The fish may become firmer with reheating, so avoid repeatedly warming and cooling the whole batch. You can freeze portions in airtight freezer-safe containers for up to 2 months for best quality, though the custard may separate slightly after thawing. Thaw overnight in the refrigerator and reheat to 165°F (74°C).
Frequently Asked Questions
What does amok mean, and is this the same as amok trey?
Amok is the name commonly used for this Cambodian-style steamed curry, while amok trey refers specifically to fish amok. The dish is associated with Cambodia and is made in different household and regional styles. This recipe uses a coconut-and-egg custard steamed in individual cups.
Can I make amok without banana leaves?
Yes. Use four lightly oiled, heatproof 6-ounce (180 ml) ramekins and steam them in a covered steamer. Banana leaves provide a subtle aroma and traditional presentation, but the custard sets in ramekins without them. Do not let the cups sit directly in the pot water.
Can I prepare the curry paste ahead?
Yes. Make the kroeung paste up to 2 days ahead and keep it in a sealed container in the refrigerator. You can also freeze it in small portions for up to 2 months. Thaw frozen paste in the refrigerator, then mix it with the coconut milk and other ingredients shortly before steaming.
Why did my amok turn watery or curdled?
A watery result can come from adding too much water to the paste, using thin coconut beverage instead of full-fat coconut milk, or allowing condensation to drip from the lid into the cups. A grainy or curdled custard is often a sign that the steamer was boiling too hard or the portions cooked too long. Keep the heat at a steady simmer and use a thermometer to know when the center is safe.
Can I use frozen fish?
Yes, provided it is fully thawed in the refrigerator and patted dry before cutting. Excess water from thawed fish can thin the custard. Do not thaw fish on the counter; if you need a faster method, keep it in a leakproof bag and thaw it in cold water, changing the water every 30 minutes, then cook it promptly.
Is amok supposed to be spicy?
It can be mild or quite hot depending on the chile and the cook’s preferred kroeung blend. This recipe uses one small chile as an optional starting point. Omit it for a gentle, aromatic curry, or add more only if you know your chile’s heat level; the lemongrass, galangal, turmeric, and lime leaves still give the dish its characteristic fragrance.
Related
- Cambodian Stir-Fry Recipe with Lemongrass and Basil
- Cambodian Curry Soup: A Fragrant Chicken and Coconut Recipe
- Cambodian Num Krok Recipe: Crisp Coconut Rice Cakes
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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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