About this Dish
Steamed fish curry in banana leaf, fragrant with kroeung paste and coconut milk.
History & Origin
Amok is considered Cambodia's national dish, steamed rather than boiled — a technique believed to date back to the ancient Khmer Empire.
IngredientsServes 2
🐟White fish fillets (such as snapper or catfish), 500g cut into bite-sized pieces
🥥Coconut milk, 400ml (one can)
🌿Lemongrass stalks, 2 finely sliced
🧄Garlic cloves, 4 roughly chopped
🫚Galangal (or fresh ginger), 2cm piece peeled and roughly chopped
🌶️Fresh red chillies, 3 deseeded and roughly chopped
🍋Kaffir lime leaves, 6 leaves (4 finely shredded, 2 whole for garnish)
🥚Eggs, 2 lightly beaten
🐟Fish sauce, 2 tablespoons
🍌Banana leaves, 4 large pieces (about 30cm squares), softened over a flame
Method
1
Make the kroeung paste by blending the lemongrass, garlic, galangal, red chillies, and shredded kaffir lime leaves together with a splash of coconut milk in a food processor or using a mortar and pestle until you have a smooth, fragrant paste.2
Heat 3 tablespoons of coconut milk in a pan over medium heat and fry the kroeung paste for 2-3 minutes until fragrant. Add the remaining coconut milk, fish sauce, and beaten eggs, stirring gently to combine into a smooth, slightly thick sauce.3
Add the fish pieces to the coconut sauce and gently fold them in, making sure they are well coated. Let them sit for 5 minutes to absorb the flavours.4
Shape each banana leaf into a bowl by folding up the sides and securing the corners with toothpicks or small skewers. Divide the fish and sauce evenly between the four banana leaf cups.5
Place the banana leaf cups into a steamer basket over boiling water, cover tightly with a lid, and steam for 15-20 minutes until the fish is cooked through and the sauce has set into a soft, silky custard.6
Garnish each amok with a whole kaffir lime leaf and a drizzle of thick coconut cream. Serve immediately with steamed jasmine rice on the side.User Reviews
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