Fish Amok Curry Recipe: If you’ve never tasted Fish Amok, you’re missing out on one of Cambodia’s most cherished culinary treasures. This creamy, fragrant, and slightly sweet fish curry is more than just food—it’s an experience. Served traditionally in banana leaf cups and steamed to perfection, Fish Amok is known for its silky texture and rich depth of flavor.
In this guide, we’ll walk you through everything you need to know to make this traditional dish at home, step by step.
What is Fish Amok?
Fish Amok is Cambodia’s national dish, and for good reason. This iconic curry has been around for centuries, combining local herbs, coconut milk, and fish into a beautifully balanced meal. It’s known for being both comforting and exotic, with a flavor profile that includes lemongrass, kaffir lime, turmeric, and galangal—all staples in Southeast Asian cooking.
Unlike Thai or Indian curries that are often soupy or stir-fried, Fish Amok is steamed, which gives it a custard-like consistency that’s light and satisfying. The dish is usually served in banana leaf cups, enhancing the aroma and visual appeal. Think of it as the perfect marriage between curry and mousse—a savory delight with a tropical touch.
Why You Should Try Making Fish Amok at Home
Making Fish Amok at home might sound intimidating, but it’s surprisingly doable with the right ingredients and some patience. Plus, it’s a fantastic way to explore Cambodian culture through cuisine.
Here’s why it’s worth the effort:
- Nutritious: Fish is rich in omega-3s and protein, while coconut milk adds healthy fats.
- Flavorful: The spice blend used in Amok is truly one-of-a-kind.
- Gluten-Free & Dairy-Free: Ideal for people with dietary restrictions.
You also get the satisfaction of cooking something unique—a dish that’s still a mystery to many outside Southeast Asia.
List of Ingredients You’ll Need
To make authentic Fish Amok, you’ll need a mix of fresh ingredients and some pantry staples. Don’t worry—we’ll include substitutions in case you can’t find everything.
Fish Options:
- 500g (1 lb) white fish fillets (catfish, tilapia, snapper, or cod)
- Optional: shrimp or squid for variation
Amok Paste (Kroeung) Ingredients:
- 2 stalks lemongrass (white parts only, finely sliced)
- 1-inch piece of galangal (or ginger if unavailable)
- 3 cloves garlic
- 3 shallots
- 2 kaffir lime leaves (finely shredded)
- 1 teaspoon turmeric powder (or 1-inch fresh turmeric)
- 2 dried red chilies (soaked in hot water)
- 1 tablespoon shrimp paste (optional but traditional)
Curry Base:
- 400ml coconut milk
- 2 eggs
- 1 tablespoon fish sauce
- 1 teaspoon palm sugar (or brown sugar)
- 1 teaspoon salt
Optional Garnishes:
- Thin coconut cream (top layer of canned coconut milk)
- Finely sliced kaffir lime leaves
- Red chili slices
Substitutions:
- Kaffir lime = zest of a regular lime
- Galangal = ginger
- Palm sugar = brown sugar
- Banana leaves = ramekins or small ceramic bowls
Tools You’ll Need in Your Kitchen
Fish Amok doesn’t require fancy kitchen gadgets, but a few tools will make your life easier:
- Blender or mortar & pestle: To make the kroeung paste
- Steamer: Bamboo or metal steamer
- Banana leaves: Optional, for authentic presentation
- Mixing bowls, knives, spatula: Basic kitchen gear
If you can’t find banana leaves, ramekins work just fine.
How to Choose the Right Fish
The key to a delicious Fish Amok lies in the quality of the fish. You want something firm and flaky, not oily or soft. Here are your best options:
- Catfish: Traditional, affordable, and absorbs flavor well
- Snapper: A bit pricier but adds a rich taste
- Cod or Tilapia: Widely available and mild-flavored
Avoid: Salmon, tuna, or any strongly flavored fish that might overpower the curry paste.
Pro tip: Use fresh fish if you can, but frozen fillets will work too—just thaw them completely and pat dry before cooking.
Making the Traditional Amok Paste (Kroeung)
Here’s where the magic begins! The kroeung paste is what gives Fish Amok its signature taste. You can make it in a mortar and pestle (for authenticity) or use a blender for convenience.
Steps to Make Kroeung Paste:
- Soak dried chilies in hot water for 10 minutes.
- Chop lemongrass, galangal, garlic, and shallots finely.
- Add all ingredients into a mortar or blender: soaked chilies, chopped aromatics, kaffir lime leaves, turmeric, and shrimp paste.
- Pound or blend until a smooth paste forms. Add a bit of water if necessary.
This paste can be made ahead of time and kept in the fridge for up to a week.
How to Prepare Banana Leaf Cups
For the traditional look and flavor, banana leaf cups are the way to go. They add an earthy aroma and look absolutely stunning.
Steps to Prepare:
- Cut banana leaves into 20cm x 20cm squares.
- Soften them by steaming or dipping in hot water.
- Form a cup by folding the corners and securing them with toothpicks.
Alternative: Use ramekins or small ceramic bowls for steaming if banana leaves aren’t available.
Step-by-Step Guide: How to Make Fish Amok Curry
Now that your prep is done, let’s cook!
1. Mix the Curry Base
In a large bowl, whisk together:
- 400ml coconut milk
- 2 eggs
- 1 tbsp fish sauce
- 1 tsp sugar
- Salt to taste
- Add in your freshly made kroeung paste (about 4 tbsp)
2. Add the Fish
Cut fish into bite-sized chunks and gently fold them into the curry mixture.
3. Prepare the Cups
Place banana leaf cups or ramekins in the steamer. Spoon the curry mixture evenly into each cup.
4. Steam the Amok
Steam for 25-30 minutes on medium heat. The mixture should set like a custard.
5. Finish with Garnishes
Drizzle coconut cream over the top, then garnish with kaffir lime leaf slivers and red chili slices.
Tips for Perfecting the Texture and Flavor
Nailing the perfect Fish Amok is all about balance—between creaminess, spice, and the soft, custard-like texture that makes this dish so unique. If you get that part right, you’re golden.
Here are some insider tips:
1. Don’t Overcook the Fish
Fish cooks quickly, and since you’re steaming it in a mixture with eggs and coconut milk, you want to keep an eye on the steaming time. Around 25–30 minutes is ideal. Too long, and the curry dries out or turns rubbery.
2. Use Coconut Cream for Richness
If you want a luxurious finish, use the thick top layer of the coconut milk can—this is coconut cream. Drizzle it at the end for a creamy glaze on top.
3. Control the Spice Level
Traditional Amok isn’t overly spicy. If you’re sensitive to heat, use fewer chilies or deseed them. If you like it hot, throw in an extra one. Just don’t let the spice overwhelm the herbaceous kroeung paste.
4. Egg for Texture
Eggs are what give Fish Amok its signature custard-like texture. Some recipes call for one egg, but two eggs create a firmer set—just don’t go overboard or it’ll taste too “eggy.”
5. Balance the Flavors
Taste your curry base before steaming. The key flavors should be:
- Slightly sweet (from sugar)
- Umami (from fish sauce and shrimp paste)
- Fresh and aromatic (from lemongrass, galangal, lime)
Adjust sugar, salt, or fish sauce to your liking. It’s all about creating harmony.
What to Serve with Fish Amok
Fish Amok is satisfying on its own, but pairing it with the right side dishes can take the meal to the next level.
Best Side Options:
- Steamed Jasmine Rice – The classic choice. It soaks up the curry and adds a fluffy contrast to the creamy texture.
- Sticky Rice – A heartier, more traditional option in Cambodia’s countryside.
- Cucumber or Green Mango Salad – Offers a crunchy, refreshing balance to the rich curry.
- Pickled Vegetables – Cuts through the creaminess and adds tang.
Drinks to Pair:
- Iced Jasmine Tea or Lemongrass Tea
- Coconut water for a tropical vibe
- Light white wines like Sauvignon Blanc (if you want to pair it with wine)
A simple table setting with some banana leaves and coconut bowls can turn a home dinner into a cultural feast.
Variations You Can Try
Once you master the classic version, there are some delicious variations of Fish Amok to experiment with.
1. Chicken Amok
Swap fish for chicken breast or thigh, cut into small chunks. It needs a slightly longer steaming time (around 35 minutes), but the flavor works beautifully with the same kroeung paste.
2. Vegetarian Amok
Go meatless by using:
- Tofu
- Eggplant
- Mushrooms
- Pumpkin
Add tofu cubes to the same curry base, steam, and you’ll get a silky vegetarian version that’s still bursting with flavor.
3. Spicy Amok
Add more soaked dried chilies or even a spoon of chili oil to the kroeung paste for a fiery version.
4. Amok with Shrimp or Squid
Seafood Amok is also popular, especially near the Cambodian coast. Shrimp and squid cook quickly—so reduce steaming time to 15–20 minutes.
Get creative! The base is versatile, and once you’ve got it down, you can make Amok your own signature dish.
Storage and Reheating Tips
Have leftovers? Lucky you! Fish Amok keeps well and still tastes amazing the next day.
How to Store:
- Let it cool completely.
- Transfer to an airtight container.
- Store in the fridge for up to 3 days.
How to Reheat:
- Steam it again to preserve the soft texture.
- Or, microwave in short bursts (30 seconds at a time) and cover to avoid drying out.
- Avoid boiling or frying—it ruins the custard texture.
Pro tip: Add a splash of coconut milk when reheating to bring back that creamy mouthfeel.
Common Mistakes to Avoid
Even experienced cooks can mess up this dish if they’re not careful. Here are some pitfalls to watch out for:
1. Skipping the Kroeung Paste
Some shortcuts use store-bought curry paste. While it might save time, you’ll miss out on the authentic Cambodian flavor that comes from lemongrass, galangal, and kaffir lime.
2. Using Too Much Coconut Milk
It might seem like more is better, but too much coconut milk can make the curry watery and prevent it from setting properly during steaming.
3. Oversteaming
If the top of the Amok cracks or dries out, you’ve steamed it too long or at too high heat. Use medium heat and check at the 25-minute mark.
4. Not Tasting Before Cooking
Taste your curry base before adding the fish or steaming. Adjust the seasoning then—it’s much harder after it’s cooked.
Avoid these common mistakes, and you’ll have an Amok that could rival even the ones you’d find in Phnom Penh or Siem Reap.
Nutritional Breakdown
Here’s a rough nutritional estimate for one serving of Fish Amok (based on 4 servings total):
| Nutrient | Approximate Amount |
|---|---|
| Calories | 350–400 kcal |
| Protein | 25–30g |
| Fat | 22–28g |
| Carbohydrates | 8–12g |
| Fiber | 2–3g |
| Sodium | 600–800mg |
Health Benefits:
- Fish: Great source of lean protein and omega-3 fatty acids
- Turmeric & Galangal: Anti-inflammatory properties
- Lemongrass & Kaffir Lime: Digestive and detoxifying benefits
- Coconut Milk: Healthy fats and lauric acid
While rich, Fish Amok is a balanced meal—especially when served with steamed rice and vegetables.
FAQs about Fish Amok Curry Recipe
1. Can I make Fish Amok without banana leaves?
Yes! Use ramekins, small ceramic bowls, or even muffin tins. Banana leaves just add aroma and presentation—they’re not essential.
2. Is Fish Amok very spicy?
Not typically. It has a mild kick from dried chilies but is more aromatic than hot. You can easily adjust the spice level to your liking.
3. Can I prepare the kroeung paste in advance?
Absolutely. It stays fresh in the fridge for about a week and can even be frozen for a month. It’s a great time-saver for future curries.
4. What’s the best type of fish to use in Fish Amok?
White fish fillets like catfish, snapper, or tilapia are ideal. They hold their shape during steaming and absorb the curry beautifully.
5. How long does Fish Amok last in the fridge?
Up to 3 days in an airtight container. Reheat by steaming or microwaving with a bit of coconut milk to maintain texture.
Conclusion
There you have it—a complete step-by-step guide to making authentic Cambodian Fish Amok. From the vibrant kroeung paste to the creamy coconut finish, this dish is truly a flavor bomb that’s worth every bit of effort. Whether you serve it in banana leaf cups for a fancy dinner or ramekins for a cozy night in, the flavors will transport you straight to the heart of Cambodia.
So why not spice up your next meal with something exotic, nourishing, and totally delicious? You won’t regret it.
