🇰🇭 Cambodia recipe
Fish Amok
Fish Amok is the crown jewel of Cambodian cuisine, a sublime steamed curry custard that showcases the gentle, aromatic approach of Khmer cooking. Freshwater fish is folded into a luscious mixture of kroeung paste, coconut cream, and egg, then steamed in banana leaf cups until set into a silky custard. The dish is fragrant with lemongrass, galangal, turmeric, and kaffir lime, and finished with a drizzle of thick coconut cream and slivers of chili.
Prep25 mins
Cook25 mins
Serves4
Difficultymedium
Ingredients
- 500g firm white freshwater fish fillets (snakehead, catfish, or cod), cut into bite-sized pieces
- 200ml coconut cream (thick, from the top of the can)
- 100ml thin coconut milk
- 2 large eggs, beaten
- 1 tablespoon fish sauce
- 2 teaspoons palm sugar
- 1 teaspoon shrimp paste
- 3 tablespoons kroeung paste (lemongrass, galangal, turmeric, garlic, shallots, kaffir lime zest)
- 4 kaffir lime leaves, finely shredded (divided)
- 1 tablespoon sliced fingerroot (krachai)
- 6-8 noni leaves (nhor), or substitute napa cabbage leaves
- Banana leaf cups or ramekins for steaming
- 1 red chili, thinly sliced for garnish
- Fresh Thai basil leaves for garnish
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 320
- Protein
- 25 g
- Carbs
- 11 g
- Fat
- 19 g
