Fish amok is one of Cambodia’s signature dishes: delicate fish gently set in a fragrant coconut custard scented with lemongrass, galangal, turmeric, and kaffir lime.
A quick homemade kroeung-style paste flavors the coconut mixture, while a gentle steam keeps the fish moist and the custard tender.
Steam the amok gently and stop as soon as the custard is set. A hard boil can split the coconut mixture and toughen the fish.
Serving Suggestions
Serve in banana-leaf cups with steamed jasmine rice, sliced chilies, and extra kaffir lime leaves or cilantro.
Recipe Notes
Cod, halibut, or snapper all work well. Assemble the cups several hours ahead, refrigerate, and steam just before serving.
Cambodian Fish Amok with Coconut Custard
Tender white fish steamed in a fragrant Cambodian coconut curry custard with lemongrass and kaffir lime.
Ingredients
Equipment
Method
Make the Paste:
- Blend the lemongrass, garlic, galangal, turmeric, and half the kaffir lime leaves with a splash of water until a coarse paste forms.
- Whisk the coconut milk, eggs, fish sauce, rice flour, palm sugar, and paste in a bowl until smooth.
Assemble the Amok:
- Line four small banana-leaf cups or ramekins with the remaining lime leaves. Divide the fish among them.
- Pour the coconut custard over the fish, leaving a little room at the top.
Steam and Serve:
- Arrange the cups in a steamer. Cover and steam gently until the custard is just set and the fish flakes easily, 18 to 22 minutes.
- Serve immediately with jasmine rice and a few fresh herbs or sliced chilies.
Nutrition
Notes
- Use full-fat coconut milk for a smooth custard.
- Gentle steaming keeps the custard from splitting.
- Prepare the cups ahead but steam close to serving time.
