Fish Amok (Cambodian Steamed Fish Curry)
Local name: អាម៉ុកត្រី
In short: Fish fillets steamed in a coconut custard scented with lemongrass, galangal and turmeric until soft and mousse-like, served in banana leaf cups. It takes about 1 h 5 min in total and makes 4 servings.
- Prep
- 40 min
- Cook
- 25 min
- Total
- 1 h 5 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 400 kcal
Fish amok is Cambodia's best-known dish, a delicate steamed curry that is closer to a soft mousse than to a stew. Pieces of white fish are folded into a custard of coconut milk, egg and kroeung, a fresh paste of lemongrass, galangal and turmeric. The mixture is steamed in banana leaf cups and topped with a swirl of coconut cream. Serve it hot with steamed rice.
Instructions
- Blend all the kroeung ingredients with a splash of water into a smooth paste. A mortar gives the best aroma, but a small blender works.
- In a large bowl, whisk the paste with the coconut milk, egg, fish sauce, palm sugar, rice flour and salt until smooth. Fold in the fish pieces.
- Line 4 ramekins or banana leaf cups with spinach leaves. Spoon in the fish mixture, dividing it evenly.
- Steam over boiling water, covered, for 20 to 25 minutes, until the custard is just set and the fish is opaque, at 63°C (145°F).
- Spoon a tablespoon of coconut cream onto each cup and steam for 3 minutes more.
- Garnish with the chili and lime leaf and serve hot with steamed rice.
Tips
- Do not let the water boil furiously or the custard will bubble and turn rubbery. Keep it at a steady, gentle steam and cover the steamer with a cloth under the lid.
- Traditional amok is made with snakehead or catfish. If you cannot find galangal, use extra ginger and a little lime zest.
Questions and answers
Can I make fish amok ahead of time?
You can mix the custard a day ahead and keep it chilled. Steam it just before serving, as it is best hot and freshly set. Leftovers keep for 1 day.
What is the texture of fish amok supposed to be?
Soft, light and mousse-like, similar to a savory custard. It should wobble slightly and hold its shape when you scoop it. Rubbery or watery means the steam was too hot or the cooking too long.
Can I use shrimp or chicken instead of fish?
Yes. Amok is also made with shrimp, chicken or tofu. Cut chicken small and steam it for 5 to 10 minutes longer, until it reaches 74°C (165°F).
How long does it take to make Fish Amok (Cambodian Steamed Fish Curry)?
About 1 h 5 min in total: 40 min of preparation and 25 min of cooking.
How many calories are in Fish Amok (Cambodian Steamed Fish Curry)?
About 400 kcal per serving, with 28 g of protein, 15 g of carbohydrates and 26 g of fat. These values are estimates.
Nutrition per serving
| Calories | 400 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 15 g |
| Fat | 26 g |
| Fiber | 3 g |
| Sugar | 8 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
