Fish amok is a Cambodian coconut curry made with firm white fish, aromatic kroeung spice paste, and coconut milk, traditionally steamed in banana-leaf cups. It is fragrant rather than fiery, and a little egg helps the curry set into a soft, spoonable custard around the fish.
Ingredients
- 2 stalks lemongrass, tender inner parts only, thinly sliced, about 2 tablespoons (20 g)
- 1 tablespoon (15 g) peeled, finely chopped galangal; substitute fresh ginger if needed, though it tastes sharper and less piney
- 1 small shallot, peeled and chopped, about ¼ cup (35 g)
- 2 garlic cloves, peeled and chopped, about 2 teaspoons (6 g)
- ½ teaspoon ground turmeric (1 g), or 1 teaspoon (5 g) finely grated fresh turmeric
- 3 makrut lime leaves, central ribs removed and leaves finely sliced; if unavailable, use 1 teaspoon (2 g) finely grated lime zest
- 1 tablespoon (15 ml) neutral oil, plus a little extra to grease the cups
- 1 can full-fat coconut milk, 13.5 ounces (400 ml), well shaken and divided
- 1 teaspoon prahok, Cambodian fermented fish paste (5 g), optional; use 1 teaspoon (5 g) anchovy paste as a practical substitute, which is salty but less pungent
- 1 tablespoon fish sauce (15 ml), plus more to taste
- 1 teaspoon palm sugar (4 g), or light brown sugar
- 1 large egg (about 50 g), lightly beaten
- 1¼ pounds firm white fish, such as cod, catfish, or barramundi (570 g), pin bones removed and cut into 1-inch (2.5 cm) pieces
- ¼ teaspoon fine salt (1.5 g), or to taste
- 4 banana-leaf squares, about 8 inches (20 cm) each, or 4 heatproof ramekins, about 6 ounces (180 ml) each
- 2 cups water (475 ml), for the steamer
- 2 tablespoons thinly sliced scallions (about 10 g) and 1 tablespoon thinly sliced makrut lime leaf (about 2 g), for garnish
- Cooked jasmine rice, about 3 cups (555 g), for serving
Instructions
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Make the kroeung paste. Trim away the dry lemongrass ends and tough outer layers, then slice the tender centers as thinly as you can. Put the lemongrass, galangal, shallot, garlic, turmeric, and lime leaves in a small food processor with the oil and 2 tablespoons (30 ml) of the coconut milk. Blend, scraping down the bowl as needed, until the mixture is as fine as possible, about 3 to 5 minutes. A few tiny fibers are normal. If you do not have a processor, pound the ingredients in a mortar in small batches until they form a coarse paste; this takes longer but works well.
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Prepare the cups and fish. If using banana leaves, wipe them clean and briefly pass each square over a low gas flame or dip it in hot water until it softens and becomes flexible. Do not hold it in one place long enough to scorch. Overlap two squares at a time and fold the edges upward to make four shallow cups, securing the corners with toothpicks if needed. Lightly oil the inside. If using ramekins, grease them instead. Pat the fish dry, check carefully for pin bones, and cut it into evenly sized pieces so it cooks at the same rate.
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Mix the curry. In a bowl, whisk together the kroeung paste, prahok if using, fish sauce, palm sugar, salt, beaten egg, and the remaining coconut milk. Start with 1 tablespoon (15 ml) of fish sauce; prahok and some fish sauces are especially salty. The mixture should taste aromatic, gently savory, and a little sweet, rather than strongly salty. Fold in the fish carefully so the pieces are coated without breaking. Divide the fish and curry mixture evenly among the prepared cups or ramekins.
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Set up the steamer. Pour the 2 cups (475 ml) of water into a pot fitted with a steamer basket. The water should sit below the basket and not touch the cups. Bring it to a boil over high heat, then reduce the heat enough to maintain steady steam. Arrange the cups in the basket in a single layer. If your steamer is small, cook in batches and keep the first batch loosely covered in a warm place while the next cooks.
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Steam until just set. Cover the pot and steam for about 18 to 20 minutes, checking at 18 minutes. The curry should be set around the edges, and the fish should be opaque and flake easily. Check the center of a thick 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 continue steaming, checking again after a couple of minutes. Avoid vigorous, splashing steam that could water down the curry.
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Garnish and serve. Lift out the cups carefully; the banana leaves and ramekins will be hot. Scatter the scallions and finely sliced lime leaf over the top and serve promptly with jasmine rice. The curry is soft and delicate, so use a spoon to move it from the cups rather than trying to turn it out like a firm cake.
Tips
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Make the paste fine. Lemongrass and galangal can remain fibrous if they are only roughly chopped. Slice them thinly before blending or pounding, and scrape the processor bowl several times. If the paste seems dry, add a teaspoon of coconut milk at a time rather than extra oil.
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Choose fish that holds together. Cod, catfish, barramundi, and similar firm white fish are good options. Very thin fillets can break apart during mixing and steaming. If your fish is frozen, thaw it in the refrigerator and pat it dry so excess water does not make the curry loose.
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Adjust salt after considering prahok. Prahok gives amok a characteristic fermented savoriness, but its strength and saltiness vary. It is optional for a home version; anchovy paste is a practical stand-in, while fish sauce alone makes a cleaner, less funky curry. Add extra fish sauce only after tasting the curry mixture.
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Use the right cup size. Shallow cups let the fish steam evenly. If you use deeper ramekins, allow extra time and check the center of the thickest piece with a thermometer. Do not overfill: leave a little space at the top so the mixture can set without bubbling over.
Serving Suggestions
Serve fish amok hot with steamed jasmine rice, which catches the fragrant coconut sauce. A simple plate of sliced cucumber, lightly dressed greens, or blanched vegetables gives the meal a cool, crisp contrast without competing with the kroeung. For a fuller Cambodian-inspired spread, add a small dish of pickled vegetables or a mild soup, keeping accompaniments lightly seasoned so the amok remains the focus.
Set the banana-leaf cups directly on individual plates if you used them; they make attractive serving portions and help contain the sauce. Ramekins work just as well and are easier to handle. Put extra sliced scallions or lime leaf at the table for anyone who wants a fresher herbal finish. The recipe is savory and aromatic, not necessarily hot, so offer sliced fresh chile separately rather than adding it to every portion.
Variations
Use a different protein. Boneless, skinless chicken thigh can replace the fish, cut into small, even pieces. Steam until the center reaches 165°F (74°C), the USDA FSIS safe minimum internal temperature for poultry; chicken may need longer than the fish, so check with a thermometer rather than relying only on the clock. Peeled shrimp are another option, but arrange them in one layer and cook until they reach 145°F (63°C). Their texture is more springy and the cooking time may be shorter, so check early.
Make a gentler, more accessible paste. If you cannot find galangal or makrut lime leaves, use ginger and lime zest as listed. The result will still be fragrant, but it will lack some of the citrusy, resinous character of the original ingredients. Fresh turmeric can replace ground turmeric, while a pinch of ground turmeric is convenient when fresh roots are unavailable. Keep the quantities modest; too much turmeric can dominate the coconut and lemongrass.
Cook without banana leaves. Ramekins are a convenient substitute and need no special shaping. You can also use a small heatproof dish that fits inside your steamer, though the curry will be deeper and may need extra steaming time. Do not bake the filled cups as a direct substitute: steaming gives the custard its characteristic tender texture and keeps the fish from drying at the surface.
Make it more or less rich. Full-fat coconut milk gives the most rounded texture. Light coconut milk will make the curry thinner and less creamy, so use full-fat if possible. For a slightly sharper finish, serve lime wedges alongside rather than adding a lot of lime juice to the uncooked mixture, which can alter the balance and texture.
Storage and Reheating
Refrigerate cooked amok within 2 hours of cooking. Transfer leftovers from banana leaves to a covered, shallow container, or cover the ramekins, and refrigerate for 3 to 4 days. The curry may firm up when cold because of the coconut milk and egg; that is expected. For best texture, store the rice separately from the fish curry.
Reheat only the portion you plan to eat. Warm it gently in a covered steamer or in a covered microwave-safe dish, using short intervals and turning the container as needed for even heating. Add a teaspoon of water or coconut milk if the sauce has thickened, but do not thin it too much. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer, and avoid repeated cooling and reheating. You can freeze the cooked curry for up to 2 months in a freezer-safe container, though the fish may become softer and the coconut sauce may separate slightly after thawing. Thaw overnight in the refrigerator and reheat thoroughly.
Frequently Asked Questions
What does amok taste like? Fish amok is creamy and savory, with lemongrass, galangal, turmeric, and lime leaf bringing a layered, citrusy aroma. Fish sauce and optional prahok add salt and depth, while a small amount of sugar rounds the flavor. It is not automatically a spicy dish; heat can be added at the table.
Is prahok essential? No. Prahok is a traditional Cambodian fermented fish paste that gives the curry a distinctive, robust flavor, but it can be hard to find and its intensity varies. Leave it out or use a small amount of anchovy paste. The curry will still work, though it will taste less fermented and more simply coconut-and-herb flavored.
Can I make the kroeung paste ahead? Yes. Refrigerate the prepared paste in a clean, covered container and use it within 2 days. You can also freeze it in small portions for up to 2 months. Thaw frozen paste in the refrigerator before using it, and keep it separate from the fish until you are ready to assemble the dish.
How can I tell when the fish amok is done? The curry should look set at the edges, and the fish should be opaque and easy to flake. For a reliable safety check, insert a food thermometer into the thickest fish piece; it should read 145°F (63°C). If the top looks set but the center is below that temperature, continue steaming and check again.
Can I prepare the cups in advance? You can shape and grease banana-leaf cups a few hours ahead, then cover and refrigerate them. You can also mix the kroeung paste in advance, but assemble the fish and egg mixture shortly before steaming for the best texture. Keep raw fish refrigerated during preparation and do not leave the assembled cups at room temperature for more than 2 hours.
Related
- Cambodian Noodles: A Simple Kuy Teav Soup Recipe
- Cambodian Pickled Vegetables: A Crisp, Tangy Recipe
- Amok Cambodian Recipe: Fragrant Steamed Fish Curry
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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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