Fish amok, or amok trey, is a Cambodian Khmer dish of white fish steamed in a fragrant coconut custard seasoned with kroeung, a lemongrass-based spice paste. Banana-leaf cups are traditional, though ramekins work well; the gentle steam keeps the fish tender while the coconut and herbs make a sauce that is especially good with rice.
Ingredients
- 1 1/3 lb (600 g) firm white fish fillets, such as cod, haddock, or snapper, cut into 1 1/2-inch (4 cm) pieces
- 2 lemongrass stalks (about 30 g), tough outer layers removed and tender pale centers thinly sliced
- 1 tbsp (15 g) peeled, finely chopped galangal; use ginger if galangal is unavailable, knowing the paste will be warmer and less citrusy
- 1 tbsp (12 g) peeled, finely grated fresh turmeric, or 1 tsp (3 g) ground turmeric
- 2 small shallots (about 50 g), peeled and chopped
- 3 garlic cloves (about 9 g), peeled
- 1 tsp (2 g) finely grated makrut lime zest, with none of the white pith; regular lime zest is a practical but less floral substitute
- 1 small red chili (about 5 g), stemmed; remove the seeds for a milder paste
- 1 tsp (5 g) shrimp paste, also called kapi; for a shellfish-free version, omit it and add 1 tsp (5 ml) extra fish sauce, though the paste will have less depth
- 1 cup (240 ml) unsweetened coconut milk
- 1/2 cup (120 ml) coconut cream, divided
- 1 large egg (about 50 g), lightly beaten
- 1 tbsp (15 ml) fish sauce
- 1 tsp (5 g) prahok, optional; this fermented fish paste adds a savory, distinctly Cambodian note. If you cannot find it, omit it rather than adding more shrimp paste
- 1 tsp (4 g) granulated sugar
- 1 cup (30 g) thinly sliced spinach or young kale; noni leaves are a traditional option where available
- 1 large banana leaf (about 250 g), cut into four squares large enough to line 6-ounce (180 ml) ramekins, or four heatproof ramekins used without leaves
- 1 1/2 cups (285 g) jasmine rice, rinsed until the water is mostly clear
- 2 cups (475 ml) water for the rice
- 2 makrut lime leaves (about 2 g), central ribs removed and leaves sliced very finely, for garnish
- 1 tbsp (4 g) thinly sliced red chili or a few small basil leaves, for garnish
Instructions
- Prepare the cooking vessels. If using banana leaves, wipe them clean and briefly pass each piece over a low gas flame or dip it in hot water until pliable; avoid scorching. Press one square into each ramekin, leaving the edges above the rim. If using plain ramekins, set them in a steamer basket and have the lid ready. Bring a few inches of water to a steady simmer in a pot that fits the basket.
- Make the kroeung paste. Put the lemongrass, galangal, turmeric, shallots, garlic, lime zest, chili, and shrimp paste in a small food processor. Process, scraping down the sides as needed, until the mixture is finely minced and holds together as a rough paste. A mortar and pestle also works: pound the firm ingredients first, then work in the softer ones. The paste need not be perfectly smooth, but large, fibrous lemongrass pieces can make each bite stringy.
- Start the rice. Combine the rinsed rice and 2 cups (475 ml) water in a saucepan. Bring to a boil, stir once, cover, and turn the heat to low. Cook for about 15 minutes, or according to the rice package directions, until the water is absorbed and the grains are tender. Turn off the heat and leave covered while you steam the fish; fluff before serving.
- Mix the coconut custard. In a bowl, stir together the kroeung, coconut milk, 1/4 cup (60 ml) of the coconut cream, beaten egg, fish sauce, prahok if using, and sugar. Mix until the paste is evenly dispersed. Taste a small dab of the uncooked mixture with a clean spoon and adjust only the seasoning if needed; it should taste aromatic and savory, not overwhelmingly salty. Do not taste again with the same spoon.
- Coat the fish and greens. Add the fish pieces and sliced spinach to the bowl. Fold gently until each piece is coated, taking care not to break the fish. Divide the mixture evenly among the four prepared cups. Spoon any remaining custard over the top, then drizzle the remaining 1/4 cup (60 ml) coconut cream over the portions. Keep the fish in a single, fairly even layer so it cooks at a similar rate.
- Steam until safely cooked. Set the cups in the steamer basket over simmering water, leaving a little space between them for steam to circulate. Cover and steam for 20–22 minutes, keeping the water at a steady simmer rather than a hard boil. Check a fish piece and the center of the custard with a food thermometer: fish must reach the USDA FSIS safe minimum of 145°F (63°C), and this egg-based custard must reach 160°F (71°C). If the center has not reached 160°F (71°C), cover and steam for a few more minutes, then check again. Use a clean thermometer and avoid touching the bottom of a cup.
- Finish and serve. Lift the cups out carefully; the custard will be hot and softly set, with a little moisture around the fish. Scatter the finely sliced lime leaves and red chili or basil over the top. Serve at once with the rice. The rice cooks while the fish steams, so both should be ready at about the same time.
Tips
- Choose fish that holds its shape. Cod, haddock, snapper, and other firm white fillets are easier to portion than delicate fish that flakes as soon as it is stirred. If using frozen fish, thaw it in the refrigerator, pat it dry, and cut pieces to similar sizes for more even steaming.
- Keep the paste fine. Lemongrass can remain fibrous even after processing. Slice only the tender inner section, and mince it finely before pounding or blending. If the processor needs help moving, add a spoonful of the measured coconut milk rather than extra water.
- Use prahok thoughtfully. Prahok is strongly flavored, and brands or preparations can differ in saltiness. It is optional here; start with the stated small amount, or leave it out and use the recipe’s fish sauce as written. Shrimp paste also contains shellfish, so check labels and choose the stated omission for a shellfish-free meal.
- Do not judge doneness by appearance alone. Coconut custard can look set at the edges while the center is still too cool. A thermometer gives a reliable check; add steam in short increments if needed, since cooking much longer than necessary can make the fish dry.
Serving Suggestions
Serve each cup beside a mound of jasmine rice so the grains can catch the coconut custard. A crisp, lightly dressed cucumber salad or a plate of raw cucumber and herbs provides a cool contrast without competing with the lemongrass and lime. If you want a fuller table, add stir-fried greens or a simple clear vegetable soup; keep the side dishes gently seasoned because the amok already contains fish sauce and fermented paste.
For a family-style meal, set the ramekins on a heatproof platter and let each person spoon fish and custard over rice. The banana-leaf cups are attractive, but they are serving vessels rather than something to eat. Offer extra sliced chili separately, since the paste itself is intentionally mild enough for a range of preferences. A squeeze of lime is optional; use a light hand so its acidity does not overwhelm the soft coconut flavor.
Variations
Amok recipes vary between households and regions, including how much prahok they use, which leafy ingredient goes into the cup, and whether the mixture is steamed or prepared with a thicker, sauce-like texture. This version keeps the fish in individual steamed portions. For a more traditional leafy layer, replace the spinach with thinly sliced noni leaves if they are available; young kale is a practical substitute, though its flavor is more pronounced.
You can use peeled, deveined shrimp instead of fish, but arrange the pieces loosely and check the thickest one for a safe internal temperature of 145°F (63°C). For a vegetarian-inspired version, replace the fish with firm tofu and omit both fish sauce and fermented seafood paste, seasoning with a suitable savory alternative; this changes the dish substantially and is not the same seafood custard. To make the recipe hotter, add another small chili to the kroeung, rather than increasing it after steaming, so the heat is distributed evenly.
If you cannot find fresh turmeric, the measured ground turmeric works well and saves preparation time. If galangal is unavailable, ginger will still give the paste warmth, but the result will lack galangal’s sharper, pine-like aroma. Makrut lime zest or finely sliced leaves are worth seeking out for their distinctive fragrance; ordinary lime zest adds brightness but will not taste identical. These substitutions make the dish accessible without suggesting that every version is interchangeable.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking. Store the fish and custard in a covered airtight container, separate from the rice if possible, for 3–4 days in the refrigerator at 40°F (4°C) or colder. Do not leave the banana-leaf cups at room temperature for extended serving; transfer uneaten portions to the refrigerator within the same 2-hour limit.
For reheating, place a portion in a covered microwave-safe dish and heat in short intervals, or set it in a covered steamer over gently simmering water. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. The custard may become a little firmer after chilling, and the fish can dry if heated for too long, so use moderate heat and stop once the safe temperature is reached. Reheat only the amount you plan to eat, rather than repeatedly warming the whole batch. Cooked rice also needs prompt refrigeration and thorough reheating; keep it covered and reheat it to 165°F (74°C).
Frequently Asked Questions
What does amok trey mean?
Amok trey is commonly used for Cambodian fish amok: “trey” means fish in Khmer, while amok refers to the dish. Recipes differ in their kroeung, leafy ingredients, and texture, so this recipe is one home-cook-friendly version rather than a claim that there is only one correct formula.
Can I make fish amok without banana leaves?
Yes. Use small heatproof ramekins or custard cups in the steamer. Banana leaves add a subtle leafy aroma and make attractive individual servings, but they are not required for the custard to steam properly. If you do use them, warm them until pliable so they fit the cups without tearing.
Where can I find kroeung, prahok, and galangal?
Kroeung is a Khmer herb-and-spice paste, and it is easy to make from the ingredients in this recipe. Galangal, makrut lime leaves, and prahok are often available at Southeast Asian grocery stores; some markets sell them frozen. Ginger can stand in for galangal, regular lime zest for makrut zest, and prahok can be omitted, with a noticeable but workable change in flavor.
How do I keep the coconut custard from splitting?
Steam over a gentle, steady simmer rather than letting the water boil vigorously, and avoid cooking the cups longer than needed. A slightly soft or moist surface is normal. Mix the egg and coconut ingredients evenly before adding the fish, and use similar-sized fish pieces so the custard does not have to steam excessively to cook the largest one.
Can I prepare it ahead?
You can make the kroeung paste up to a day ahead and refrigerate it in a covered container. For the best texture, mix the fish with the coconut custard shortly before steaming, since a long soak in salty fish sauce can change the surface of the fish. You can also rinse and measure the rice in advance, then cook the rice and steam the amok just before serving.
What fish works best for this recipe?
Choose a mild, firm white fish that can be cut into even chunks, such as cod, haddock, or snapper. Avoid very thin fillets that may overcook before the custard is ready. If your fish pieces vary in thickness, place the thicker pieces toward the center of the cups and use a thermometer to check the largest piece as well as the custard.
Related
- Cambodian Dipping Sauce Recipe with Lime and Fish Sauce
- Cambodian Papaya Salad Recipe with Fresh Green Papaya
- Cambodian Hot Pot (Ya Hon) with Coconut Curry Broth
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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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