Fish Amok Cambodian Steamed Fish Curry
Our International Collab for July is the best of Cambodia. A dozen or so YouTube chefs are cooking up their favorite recipes from Cambodia. We are using the hashtag #khmereats.
Cambodia, officially the Kingdom of Cambodia, is a country on the Mainland of Southeast Asia. It borders Thailand, Laos, and Vietnam and is on the coast of the Gulf of Thailand.
My entry into Fish Amok (also known as Amok Trei). It is a steamed fish curry (amok) with a mousse/custard-like consistency. This is one of Cambodia’s national dishes. You usually make it with a firm white fish like snakehead fish, catfish, or tilapia. We are using flounder for this recipe.
Yellow Kroenug Paste
- 7 oz lemongrass stalks – peeled, chopped, and outer layers discarded
- 1 tbsp galangal or ginger – peeled and chopped finely
- 1 tsp lime zest
- 1 tsp turmeric – peeled and chopped finely
- 5 cloves of garlic – peeled and chopped finely
- 2 shallots – peeled and chopped finely
- (In Cambodia, they use galangal, keffir lime peel, shallots, garlic, lemongrass, red chili, and turmeric.)
Yellow Kroeung Instructions
- Place the lemongrass in a mortar and pound until it’s all mashed. (We are using a mini Cuisinart)
- Add the galangal (or ginger), turmeric, and lime zest and pound into the mashed lemongrass.
- Add the garlic and then add the shallots and pound.
- All the ingredients are pounded together until you get a coarse paste, known as Yellow Kroeung.
Fish Amok Ingredients:
Fish: Traditionally snakehead fish, but other firm white fish can be used. I am using flounder with this recipe.
Kroeung Paste: A blend of lemongrass, galangal (or ginger), turmeric, kaffir lime leaves, and other herbs and spices.
Coconut Milk: Adds a creamy texture and rich flavor.
Eggs: Used to bind the mixture.
Banana Leaves: They are for wrapping the fish mixture for steaming.
Prepping the Fish Amok:
Marinate the Fish: Marinate the fish in a mixture of coconut milk and kroeung paste. Sometimes, add red curry or chili paste.
Steam: The marinated fish is then steamed until it reaches a custard or mousse-like consistency.
How Fish Amok Tastes:
Fish Amok is known for its very aromatic flavor. It has a good balance of herbs and spices that give it a unique taste. Fish Amok is milder than some other Southeast Asian curries.
Origins:
Fish Amok is believed to have royal origins, dating back to the Khmer Empire. It is often enjoyed during special occasions and festivals.
Cambodian cuisine is deeply rooted in a unique blend of influences from Chinese, Indian, and French cultures. This fusion gives it a distinct character and the food boasts rich and layered flavors. Lots of fresh ingredients, herbs, and spices are what make Cambodian dishes memorable.
Geographical Influence: Due to Cambodia’s location and climate, Khmer cuisine relies heavily on water, rice, and freshwater fish. The Mekong River and Tonlé Sap Lake play essential roles in shaping the culinary traditions.
Flavor Profile: Cambodian food tends to be mild, with pickled and tangy flavors. Lime, coriander, and Asian basil are common ingredients that add freshness and aroma.
Cooking ways: Stir-frying, steaming, and boiling are favored cooking techniques. These ways preserve the natural flavors of the ingredients.
Ingredients: Flavorful sauces like fish, oyster, and soy sauce are widely used in Cambodian dishes.
Overall, Cambodian cuisine offers a delightful exploration of diverse tastes and cultural influences.
Fish Amok – Cambodian Steamed Fish Curry
Equipment
- Bamboo Steamer
Materials
Yellow Kroeung Paste Ingredients
- 7 oz lemongrass stalks – peeled chopped and outer layers discarded
- 1 tbsp galangal or ginger peeled and chopped finely
- 1 tsp lime zest
- 1 tsp turmeric
- 5 cloves Garlic finely chopped
- 2 Shallots Chopped
Fish Amok Marinade Ingredients
- 2 egg yolks – beaten
- salt to taste
- 3 tbsp yellow kroeung paste see above
- 2 tbsp chili paste or red curry paste
- 1.5 tbsp lemongrass paste
- 3 tsp fish sauce
- 1 tsp shrimp paste optional
- 2 tsp palm sugar
- 2/3 cup coconut milk
- 1 lb Whitefish cod, tilapia, halibut, skinned & thinly sliced
Fish Amok Garnish
- 1 tbsp coconut cream
- 1 tsp kaffir lime zest or finely sliced lime peel
- 1 medium-sized red chili or red pepper thinly sliced
Lemongrass Paste Ingredients
- 1/4 tsp lime peel
- 1/4 tsp ginger matchsticks
- 6 stalks lemongrass white part only
- 1 clove garlic chopped
- 1 small dried red chili
- 1/4 tsp turmeric
Instructions
Yellow Kroeung Instructions
- Place the lemongrass in a mortar and pound with the pestle until it’s all mashed
- Add the galangal, turmeric, and lime zest and pound into the mashed lemongrass.
- Add the garlic and, shallots and pound.
- All the ingredients are pounded together until you get a coarse paste.
To Make Lemongrass Paste
- In mortar and pestle, pound lime peel and ginger into a paste
- Add lemongrass and continue to pound into a paste.
- Add turmeric, garlic, shallots chili and pound until you get a smooth paste.
Fish Amok
- In a bowl, mix all ingredients except fish, coconut cream, and garnishes
- Add fish and marinate for 5 minutes.
- Set up a steamer on the stove.
- Fill two 2-cup pyrex bowl with the mixture.
- Put cups in a steamer and cook for 20 minutes until the custard is set.
- Garnish with coconut cream and red pepper strips.
Video
Notes
Nutrition
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Tasty but time consuming recipe
Wow this sounds really incredible!
I’m a big fan of fish curries Charlie and this looks so delicious!