Easy Cambodian Fish Amok Recipe

Cambodian Fish Amok is a celebrated national dish of Cambodia, offering a blend of succulent fish enveloped in a creamy coconut milk and kroeung paste curry, all neatly steamed in banana leaf baskets. This classic dish embodies the vibrant flavors of Cambodian cuisine, with its aromatic herbs and spices delivering a delightful culinary experience.

Ingredients

🌿 2 stalks lemongrass, finely chopped
🌺 1-inch piece galangal, peeled and minced
🍃 2 pieces fingerroot or fresh ginger, finely chopped
🟡 1 piece turmeric, peeled and minced
🧄 5 cloves garlic, minced
🧅 1 large shallot, minced
🍃 5 kaffir lime leaves, finely chopped
🐟 1 lb firm white fish, such as catfish or tilapia, cut into 1-inch pieces
🥚 2 eggs
🍛 3 tablespoons yellow kroeung paste (from the initial chopped ingredients)
🐠 1 tablespoon fish sauce
🍬 1 tablespoon granulated sugar
🧂 1 teaspoon salt
🌶️ 1 teaspoon red chili paste
🦐 1 teaspoon shrimp paste
🥥 1/2 cup coconut milk
🍌 8 banana leaves (used to make 4 baskets)
🥥 1 tablespoon coconut cream (for garnish)
🍃 1 additional kaffir lime leaf, thinly sliced (for garnish)
🌶️ 1 red chili, finely sliced (for garnish)

Instructions

1- Prepare Aromatic Paste (Kroeung):

Finely chop lemongrass, galangal, fingerroot or ginger, turmeric, garlic, shallot, and kaffir lime leaves.
Using a mortar and pestle, pound the lemongrass until it forms a paste.
Add galangal, fingerroot or ginger, and turmeric; continue pounding until incorporated.
Add shallots, garlic, and kaffir lime leaves, pounding until smooth.

2- Combine Curry Mixture:

In a mixing bowl, combine the aromatic paste with coconut milk, fish sauce, sugar, salt, red chili paste, and shrimp paste.
Mix thoroughly to make a cohesive curry paste.

3- Add Fish and Eggs:

Add the fish pieces to the curry mixture.
Beat the eggs and pour into the bowl, mixing gently to coat the fish.

4- Prepare Banana Leaf Baskets:

Cut 4 rounds of banana leaves, approximately 8 inches in diameter.
Fold two leaves together to form each basket, securing with toothpicks or skewers. Create 4 baskets.

5- Fill and Steam:

Fill each banana leaf basket halfway with the fish amok mixture.
Place in a steamer basket, cover with a lid, and steam gently for 20 minutes or until set.

6- Garnish and Serve:

Carefully remove from steamer.
Garnish with kaffir lime leaves, red chili strips, and a drizzle of coconut cream.
Serve hot, with or without steamed rice.

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4
Calories per Serving: ~250 kcal
Proteins per Serving: 25g
Fats per Serving: 12g
Carbohydrates per Serving: 10g
Equipment: