Fish amok is a Cambodian steamed fish curry made with fragrant kroeung, coconut milk, and tender pieces of white fish, traditionally served in a banana-leaf cup. This egg-free version keeps the sauce silky and aromatic, with a little rice flour for body; recipes vary by household and may use eggs or prahok for a richer, more savory finish.
Ingredients
- 1 ½ lb firm white fish fillets, such as cod, snapper, or tilapia (680 g), cut into 1-inch (2.5 cm) pieces
- 2 stalks lemongrass, tender inner parts only, thinly sliced (about 1 oz / 30 g)
- 1 ½ oz fresh galangal, peeled and thinly sliced (40 g); use fresh ginger if unavailable, knowing it gives a warmer, less citrusy flavor
- 1 small piece fresh turmeric, peeled and sliced (about ½ oz / 15 g), or 1 tsp ground turmeric (2 g)
- 4 garlic cloves, peeled (about ½ oz / 15 g)
- 2 medium shallots, peeled and chopped (about 2 oz / 55 g)
- 1 tsp finely grated makrut lime zest (2 g); regular lime zest is a practical substitute, though less floral
- 1 cup full-fat coconut milk (240 ml)
- ½ cup coconut cream (120 ml)
- 1 tbsp fish sauce (15 ml)
- 1 tsp palm sugar or light brown sugar (4 g)
- 1 tbsp rice flour (8 g)
- ¼ tsp fine salt (1.5 g), plus more to taste if needed
- 1 cup finely shredded green cabbage or baby spinach (about 70 g)
- 4 banana-leaf squares, about 10 inches (25 cm) wide, for serving cups; or 4 small heatproof ramekins
- 4 makrut lime leaves, center ribs removed and leaves finely sliced (about 2 g), or 1 tsp finely sliced lime zest
- 1 small red chile, thinly sliced (about 10 g), optional garnish
- 1 cup water for the steamer (240 ml), adding more as needed
Instructions
- Prepare the banana-leaf cups. If using frozen leaves, thaw them first. Wipe the leaves clean, then briefly pass each square over a low gas flame or dip it in hot water for a few seconds so it bends without splitting. Fold each into a shallow cup and secure the corners with toothpicks. If a leaf cracks, overlap a second square. Set the cups in a steamer basket; ramekins can be used without lining.
- Make the kroeung paste. Pound the lemongrass, galangal, turmeric, garlic, shallots, and makrut lime zest in a mortar until they form a fairly smooth paste. This takes about 8–10 minutes of steady pounding. A small food processor also works: scrape down the bowl and pulse, adding a teaspoon of water only if the blades need help. The paste should be thick, not watery. If using ground turmeric, blend it in with the other ingredients.
- Mix the coconut sauce. In a bowl, whisk the kroeung with the coconut milk, coconut cream, fish sauce, sugar, rice flour, and salt until no dry flour remains. Taste a little of the sauce. It should be savory, gently sweet, and aromatic rather than sharply salty; remember that the fish will mellow the seasoning. Stir in the sliced lime leaves.
- Coat the fish. Add the fish pieces to the sauce and fold gently until coated. Let the mixture stand for 5 minutes while you arrange the cups and steamer. Keep the fish refrigerated if you need to pause longer than that. The brief rest helps the paste cling to the fish but is not a long marinade.
- Fill the cups. Divide the shredded cabbage or spinach among the four banana-leaf cups, making a thin bed at the bottom. Spoon the fish and coconut mixture evenly over it, including all the sauce. Do not fill the cups to the brim; leave roughly ½ inch (1 cm) at the top so the sauce can bubble without spilling. Set the cups in the steamer basket.
- Steam until cooked. Bring about 1 inch (2.5 cm) of water to a steady simmer in a pot that fits the steamer basket. Set the basket over the water, cover tightly, and steam for about 20 minutes. Keep the water at a simmer rather than a hard boil, and check once that the pot has not boiled dry. Check the thickest fish piece with a food thermometer: USDA FSIS lists 145°F (63°C) as the safe minimum internal temperature for fish. If it has not reached that temperature, cover and steam for a few more minutes, checking again.
- Finish and serve. Lift the cups from the steamer carefully; the leaves and sauce will be hot. Scatter with sliced chile if desired and serve promptly. If using ramekins, let them stand for 2 minutes before serving so the sauce settles and is easier to spoon.
Tips
- Choose a fish that holds together. Cod, snapper, tilapia, and other firm white fish work well. Very thin fillets can break apart during mixing and steaming, so cut the fish into even pieces and fold it through the sauce gently.
- Make the paste fine. Large, fibrous pieces of lemongrass or galangal can feel tough in the finished curry. Slice them thinly before pounding, and blend longer if using a food processor. A little extra effort here makes the sauce more cohesive.
- Use prahok only if you enjoy its strong flavor. Prahok, a fermented fish paste used in Cambodian cooking, can be hard to find and has a distinctive, intense aroma. For a more traditional savory depth, replace 1 teaspoon of the fish sauce with 1 teaspoon prahok, dissolving it thoroughly in the coconut mixture. Fish sauce alone makes a milder, cleaner-tasting sauce.
- Mind the steam and the water level. A gentle, covered simmer cooks the fish evenly. Keep the steamer above the water rather than letting the cups sit in it, and top up with hot water if the pot is running low.
Serving Suggestions
Serve fish amok hot with steamed jasmine rice, which catches the coconut sauce and balances its aromatic, savory flavor. For a fuller meal, add a simple plate of sliced cucumber, lightly dressed greens, or quickly sautéed morning glory or other leafy greens. These sides provide freshness without competing with the kroeung.
The banana-leaf cups make individual portions and are part of the dish’s appeal, but they are not edible. Set each cup on a small plate and let diners spoon the fish and sauce over rice. If you steamed the amok in ramekins, serve it in the ramekins or carefully loosen the edges and transfer it to shallow bowls. A little sliced chile is optional; leave it off or serve it separately for guests who prefer less heat.
Variations
Use a different seafood. Boneless pieces of firm white fish are the most straightforward choice, but peeled shrimp can also be used. Shrimp cook quickly, so check them as they turn opaque and firm; use a thermometer to confirm seafood reaches 145°F (63°C). Avoid mixing seafood of very different sizes because it will not finish at the same time.
Make a version with egg. Some Cambodian amok recipes include beaten egg, which helps the steamed mixture set into a more custard-like texture. For this variation, whisk 1 large egg (about 50 g) into the coconut sauce before adding the fish. Steam in shallow cups and check the center of the egg-containing mixture with a food thermometer; USDA FSIS gives 160°F (71°C) as the safe minimum for egg dishes. The longer cooking can make the fish firmer, so use evenly sized pieces and check promptly.
Adjust the aromatics to what you can find. Fresh galangal and makrut lime leaves are worth seeking out at Southeast Asian grocery stores, but ginger and regular lime zest are practical substitutes. Ginger makes the paste warmer and less piney, while regular zest gives a brighter, simpler citrus note. If fresh turmeric is unavailable, ground turmeric works; use the measured amount in the ingredient list so it does not dominate.
Make it without banana leaves. Small oven-safe or heatproof ramekins steam just as effectively. A bed of cabbage or spinach keeps the fish from sticking and softens as it cooks. The leaf cups add a subtle grassy aroma and a traditional presentation, but they are not necessary for the flavor of the curry.
Storage and Reheating
Refrigerate leftover fish amok within 2 hours of cooking, transferring it from the hot steamer to shallow, covered containers so it cools promptly. Store it in the refrigerator for 3–4 days. The banana leaves can be kept around the portions, but remove any toothpicks before packing. The sauce may firm up when cold; that is normal.
For the best texture, reheat only the portion you plan to eat. Put it in a covered microwave-safe dish and heat in short intervals, stirring or turning the fish gently between intervals, or warm it in a small covered pan over low heat with a spoonful of water or coconut milk. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Avoid boiling the sauce, which can make the fish break up and the coconut mixture look separated. You can freeze portions in airtight freezer containers for up to 2 months for best quality; thaw overnight in the refrigerator and reheat to 165°F (74°C).
Frequently Asked Questions
What does amok taste like?
Fish amok is fragrant and savory, with lemongrass, galangal, turmeric, and lime leaf balanced by creamy coconut. It is usually gently seasoned rather than intensely hot. The exact balance differs among cooks, and prahok or extra chile can make a version more assertive.
Is kroeung the same as curry paste?
Kroeung is a Cambodian aromatic paste, not simply a generic curry powder or a direct equivalent to Thai curry paste. Its ingredients vary, but lemongrass, galangal, turmeric, garlic, and shallot are common in this recipe. If you use a store-bought paste from another cuisine, the flavor will change; choose one with a similar aromatic profile and check its salt level before adding the full amount of fish sauce.
Can I prepare fish amok ahead?
You can make the kroeung paste and form the banana-leaf cups up to a day ahead, keeping them covered and refrigerated separately. Mix the coconut sauce shortly before cooking, then add the fish just before steaming. This keeps the fish fresh and prevents the sauce from drawing moisture out of it while it waits.
How can I tell when the fish is done?
Check the thickest piece with a food thermometer; fish should reach 145°F (63°C), the USDA FSIS safe minimum. It should also look opaque and separate easily into flakes, but appearance alone is less reliable than temperature. If the pieces are unusually large, steaming may take longer than 20 minutes.
Can I make this recipe without a steamer?
Yes. Set a heatproof rack or a few crumpled balls of foil in a large pot, add water below the rack, and place the filled ramekins or leaf cups on top. Cover the pot and keep the water at a steady simmer. Make sure the cups remain above the water and that the lid closes securely enough to trap steam.
Why did my sauce turn watery?
Fish can release liquid as it cooks, and a loose sauce may also come from coconut milk with little cream or from cups that were overfilled. Measure the coconut cream and rice flour accurately, use full-fat coconut milk, and leave space at the top of each cup. A small amount of liquid at the bottom is normal; spoon it over rice rather than draining it away.
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
More recipes to cook
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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