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Fish Amok Cambodian Collab
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5 from 3 votes

Fish Amok - Cambodian Steamed Fish Curry

Fish Amok is a steamed fish curry (amok) with a mousse/custard like consistency. Fish Amok is considered one of Cambodia's national dishes.
Prep Time30 minutes
Active Time20 minutes
Marinate the fish15 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: Cambodian
Keyword: Fish Amok
Yield: 4 people
Calories: 320kcal

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.
    Yellow Kroeung Paste for Fish Amok

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
    White Fish in the marinade Fish Amok
  • Add fish and marinate for 5 minutes.
  • Set up a steamer on the stove.
    Bamboo Steamer
  • Fill two 2-cup pyrex bowl with the mixture.
    Fish Amok ready for the steamer
  • Put cups in a steamer and cook for 20 minutes until the custard is set.
  • Garnish with coconut cream and red pepper strips.
    Fish Amok with Garnish

Video

Notes

In Cambodia, they use galangal, keffir lime peel, shallots, garlic, lemongrass, red chili, and turmeric.

Nutrition

Serving: 1cup | Calories: 320kcal | Carbohydrates: 25g | Protein: 30g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 70mg | Sodium: 500mg | Potassium: 400mg | Fiber: 4g | Sugar: 5g | Vitamin A: 126IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 3mg