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Fish Amok (Cambodian Steamed Fish Curry)

Name: Fish Amok (Cambodian Steamed Fish Curry)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Cambodian
Ingredients: 600 g White fish fillet; 250 ml Coconut cream; 150 ml Coconut milk; 1 Egg; 1 tbsp Palm sugar; Salt; 4 stalks Lemongrass; 2 cm Galangal or ginger; 2 cm Fresh turmeric; 4 Kaffir lime leaves; 4 cloves Garlic; 3 Shallots; 2 Dried red chilies; 1 tsp Prahok; Banana leaves; Red chili and lime leaf; Jasmine rice

Cambodia's national dish: white fish folded into a fragrant kroeung of lemongrass and turmeric with coconut cream and egg, then steamed in banana-leaf cups. The egg sets it into something closer to a savory custard than a curry.

Ingredients

4servings

White fish fillet · cod, catfish or tilapia, 3 cm chunks600 g
Coconut cream · the thick top of the can250 ml
Coconut milk150 ml
Egg · gives it the custard set1
Palm sugar · or brown sugar1 tbsp
Salt · to taste
Kroeung (Khmer curry paste)
Lemongrass · tender base only, sliced very fine4 stalks
Galangal or ginger2 cm
Fresh turmeric · or 1 tsp ground2 cm
Kaffir lime leaves · center rib removed4
Garlic4 cloves
Shallots · or ½ onion3
Dried red chilies · optional2
Umami
Prahok · or 2 tbsp fish sauce1 tsp
Vessels and garnish
Banana leaves · or ramekins / small bowls
Red chili and lime leaf · finely slivered, to garnish
Jasmine rice · to serve

Steps

Make the kroeung: pound the lemongrass, galangal, turmeric, lime leaves, garlic, shallots and chilies in a mortar, or blitz in a blender with a splash of coconut milk. Aim fine enough that no lemongrass fiber remains.
⏲ 10 min
Cut the fish into 3 cm chunks, pat dry and season lightly with salt.
Whisk the kroeung with the coconut cream, prahok (or fish sauce), palm sugar and egg until smooth. The egg is what turns this into a soft custard rather than a curry.
Fold in the fish gently so the pieces stay whole and let it marinate 15–20 minutes.
⏲ 20 min
Soften the banana leaves by passing them over a flame or dipping in hot water, then fold the corners into square cups and pin with toothpicks. Ramekins work just as well.
⏲ 5 min
Divide the mixture between the cups and set them in a steamer over simmering water. Steam **over medium-low** for 20–25 minutes until just set and the fish is cooked. High heat splits the egg and the custard weeps.
⏲ 25 min
Spoon over a little reserved coconut cream and top with slivered chili and lime leaf. Serve hot with jasmine rice.

Tips & Variations

Variations

Chicken amok: Use boneless thigh instead of fish and extend the steam to 30 minutes.
Vegetarian amok: Firm tofu and shiitake; swap the prahok for 1 tsp miso to keep the savory depth.
Line the cups with leaves: In Cambodia the cups are lined with noni or slok ngor leaves. Spinach or chard stands in fine.
No steamer: Pour 1 cm of water into a pan, stand the cups in it, cover and steam the same way.
Without prahok: Fish sauce or anchovy sauce works; the fermented funk translates well.

Tips

The kroeung is the whole dish. Under-ground lemongrass leaves fibers in every bite. A mortar is best, but a blender with a splash of coconut milk does the job.
Distinguish coconut cream from milk. Don't shake the can — use the set cream on top for the custard and the thin milk below to adjust consistency.
Don't skip the egg. That custard set is exactly what separates amok from any other coconut curry.
Steam over medium-low. High heat splits the egg and leaves a watery pool. It's done when the surface springs back to a light press.
Use lean white fish. Oily fish like mackerel fights the coconut.
Banana leaves live in the freezer section of Asian grocers. Ramekins taste the same — you just lose a little aroma.
Prahok is pungent; start with 1 tsp your first time.

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