Steamed Fish Amok with Coconut Milk
Learn how to cook your very own traditional Fish Amok. This tasty recipe is brought to you by our executive chef, Mr. Sok Kimsong.
Lunch and dinner
Steamed Fish Amok
By: Sok Kimsong
Our Fish Amok recipe is considered to be one of Cambodia’s national treasures when it comes to cuisine. Fish Amok is a type of curried fish that is steamed to infuse it with flavor and leave the fish so tender that it falls apart on the fork.
This traditional Fish Amok recipe can be modified in any way to suit your tastes. There is no one right way to cook this dish. So experiment, get creative, and tell us about your favorite version!
- Fish fillet – 200 grams
- Coconut milk – 150 grams
- Egg – 2
- Amok paste – 1 cup
- Sugar palm – 1 teaspoon
- Rice Flour
- Fish Sauce – 1 cup
- Ghor leaf – 2 pcs
- Chicken powder – 1 teaspoon
- Garlic – 3 cloves – Peeled & sliced thin
- Shallot – 2 cloves – Peeled & chopped
- Galangal – 1 – Finely sliced
- Lemongrass – 5 pcs – Finely sliced
- Kaffir Leaf – 3 pcs – Finely sliced
- Turmeric – 1pcs – Finely sliced
- Fingerroot – 3 pcs – Finely sliced
Step by Step Instructions
Pound all of the Amok Paste ingredients together in a mortar or blender and set aside.
Clean fish well & slice it thin. Set aside for later use.
Skim ¼ of coconut cream from the coconut milk. Add rice flour and bring to a boil. Remove from heat & set aside for topping.
Mix pounded Amok Paste, fish, Ghor leaves, fish sauce, sugar, chicken powder, and eggs in large bowl until creamy. Season to taste.
Place mixture into banana leaf cups and steam for about 20 minutes or until well-cooked. Serve hot and topped with coconut cream. Jasmin rice makes a great addition to this dish.