Cambodian Fish Amok with Coconut Custard
Tender white fish steamed in a fragrant Cambodian coconut curry custard with lemongrass and kaffir lime.
Equipment
- Steamer
- Food processor
- Mixing bowl
- Four small ramekins or banana-leaf cups
- Chef's knife
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
Instructions
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.
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.
Nutrition
Calories: 470kcalCarbohydrates: 38gProtein: 34gFat: 22gSaturated Fat: 15gCholesterol: 165mgSodium: 780mgFiber: 3gSugar: 5g