Cambodian Fish Amok (Fish Amok)
Cambodian fish curry with kroeung and coconut cream, steamed in banana-leaf cups. Serves 4; allow 25 minutes for preparation, 12 minutes for cooking, and 20 minutes for resting.
Fish Amok combines chunks of fish with an aromatic mixture of kroeung, chili paste, shrimp paste, egg, and coconut cream. It is served in small banana-leaf cups and steamed until tender and set.
Method
- 01
Prepare the fish and topping
Cut the fish into 2–3 cm pieces. Slice the long red pepper into thin strips and finely shred the kaffir lime leaves; set both aside for the topping.
5 min - 02
Mix and rest
In a bowl, mix the kroeung, pepper paste, shrimp paste, palm sugar, salt, and eggs until evenly combined. Add the coconut cream and stir; gently fold in the fish until coated. Set aside 20 g of coconut cream for the topping and let the mixture rest for 20 minutes.
20 min - 03
Shape the banana-leaf cups
Prepare 24 banana-leaf circles, about 15 cm across, and wipe both sides with a clean damp cloth. Stack the circles in pairs with the shiny side facing out, then fold the corners to make small cups. Secure the folds with toothpicks and divide the mixture among the cups, filling each to about 80%.
5 min - 04
Steam and finish
Bring the water in a steamer to a boil and place the cups on the rack. Cover and steam for 10 minutes. Uncover, top each cup with a little of the reserved coconut cream, strips of kaffir lime leaf, and a few strips of pepper; cover again and steam for 2 more minutes.
12 min
Ingredients
Sources and review
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State: Published after documentary validation; no “Tested” label is shown.