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Cambodian fish amok with tender white fish in silky coconut custard, kaffir lime, herbs, and banana leaf.

Cambodian Fish Amok with Coconut Custard

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Tender white fish steamed in a fragrant Cambodian coconut curry custard with lemongrass and kaffir lime.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Cambodian
Calories: 470
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Fish and Custard
  • 1 lb firm white fish fillets cut into bite-size pieces
  • 1 cup coconut milk full fat
  • 2 large eggs beaten
  • 1 tbsp fish sauce
  • 1 tbsp rice flour
  • 1 tsp palm sugar or brown sugar
Kroeung Paste and Serving
  • 2 stalks lemongrass tender centers sliced
  • 4 cloves garlic
  • 1 tbsp fresh galangal chopped
  • 1 tsp ground turmeric
  • 4 leaves kaffir lime leaves finely sliced
  • 4 pieces banana leaves or ramekins for steaming
  • 2 cups cooked jasmine rice for serving

Equipment

  • Steamer
  • Food processor
  • Mixing bowl
  • Four small ramekins or banana-leaf cups
  • Chef's knife

Method
 

Make the Paste:
  1. Blend the lemongrass, garlic, galangal, turmeric, and half the kaffir lime leaves with a splash of water until a coarse paste forms.
  2. Whisk the coconut milk, eggs, fish sauce, rice flour, palm sugar, and paste in a bowl until smooth.
Assemble the Amok:
  1. Line four small banana-leaf cups or ramekins with the remaining lime leaves. Divide the fish among them.
  2. Pour the coconut custard over the fish, leaving a little room at the top.
Steam and Serve:
  1. 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.
  2. Serve immediately with jasmine rice and a few fresh herbs or sliced chilies.

Nutrition

Calories: 470kcalCarbohydrates: 38gProtein: 34gFat: 22gSaturated Fat: 15gCholesterol: 165mgSodium: 780mgFiber: 3gSugar: 5g

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.