Cambodia

Fish Amok

Name: Fish Amok
Cuisine: Cambodia
Ingredients: 500 g White fish fillet; 3 tbsp Kroeung / red curry paste; 300 ml Coconut milk; 1 Egg; 1 tbsp each Fish sauce & palm sugar; 3 Kaffir lime leaves; for steaming Banana leaves or ramekins

Cambodia's steamed fish curry in banana leaf

Amok is regarded as Cambodia's national dish and dates back to the Khmer empire of Angkor. Traditionally a fish mousse blended with kroeung (spice paste) and coconut milk is gently steamed in banana leaf.

The result is silky, mildly spiced and floral from kaffir lime and galangal – a curry that resembles a delicate soufflé more than a stew.

Servings3

Time1 hr

LevelMedium

Ingredients

White fish fillet500 g
Kroeung / red curry paste3 tbsp
Coconut milk300 ml
Egg1
Fish sauce & palm sugar1 tbsp each
Kaffir lime leaves3
Banana leaves or ramekinsfor steaming

★ = available authentic in the Asia Boutique

Preparation

Stir the curry paste into the thick part of the coconut milk.
Cut the fish into pieces, mix with the paste, egg, fish sauce and palm sugar.
Fill into banana-leaf cups or heatproof ramekins.
Steam for 15–20 min until set and silky.
Top with a little thick coconut milk and shredded lime leaf.

Make it original

Kaffir lime, galangal and lemongrass (kroeung) give amok its floral depth. Available in the Asia Boutique.

Discover amok ingredients