Recipe for Khmer Fish Amok

June 2, 2020  |  By Peg Kern
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Recipe for Khmer Fish Amok

Fish amok on a culinary tour of Southeast AsiaWhat is “amok?” If you’re visiting Southeast Asia on our culinary tours in Cambodia and Vietnam, you’re sure to hear of (and taste) this dish, but what exactly is it?

Amok is a traditional Khmer (Cambodian) dish usually made with fish, although chicken and beef amok are also popular.The food is traditionally a bit like a curry stew served in a boat made of banana leaves. It can be served with our without rice.

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If you sign up for our culinary tour Cooking and Culture of Vietnam and Cambodia you take a Khmer cooking class that will likely feature this fabulous dish. Or, if you can’t wait until then, try this fabulous recipe from our Khmer cooking class in Cambodia.

Khmer Fish Amok

Serves: 2
Prep time: 15 minutes
Cook time: 15 minutes
Cook method: Pan Fry

Ingredients

Cambodia food called amok on a cooking vacation in Asia

  • 120 g Fresh boneless fish fillet (some type of white fish)
  • 50 mL Coconut milk
  • 30 mL Water
  • 20 g Carrot
  • 20 g Cabbage
  • 20 g Kale (destemmed)
  • 10 g Mushrooms (preferably oyster)
  • 1 tsp Oyster sauce*
  • 2 Noni leaves*
  • Egg, beaten
  • 1 tsp Fish sauce*
  • 1 tps Chicken broth
  • 1 tsp oil
  • 1/2 tsp Shrimp paste*
  • 1 tsp Sugar
  • 2 tsp Amok paste (recipe follows)
  • Banana leaves for serving*

Garnish: red bell pepper (julienned), coconut cream, kaffir lime

*Available in Asia groceries or at specialty food shops.

Detail of a bas relief of a temple on a Cambodia culinary tour

Instructions:

1. Cut the fish into bite sized pieces and set aside.
2. Clean and slice the vegetables.
3. In a large skillet, heat the curry seed oil, amok paste, shrimp paste, and coconut milk. Heat thoroughly, cooking until fragrant.
4. Add the vegetables except the kale, the fish, and the rest of the seasoning and cook for about 5 minutes.
5. Add the kale and egg.
6. Serve in a basket made of banana leaves, if possible, and top with coconut cream, kaffir lime, and bell pepper.

TIK's Adrian at Angkor Wat on a culinary tour of CambodiaAmok paste:

Ingredients:

  • 2 pcs lemongrass, minced
  • 5 g galangal, minced*
  • 5 g turmeric (fresh or powder)
  • 3 pcs kaffir lime leaves*
  • 2 cloves garlic (chopped)

*Available in Asian groceries, online, or at specialty food shops. If you cannot find galangal, use fresh ginger.

Instructions:

Blend all ingredients together to form a paste.

Cambodia is a a fascinating and delicious destination. Find out why you should visit Cambodia and what you’ll find there!

Spring Rolls from Southeast Asia Culinary TourTry your hand at other wonderful Khmer recipes, including:

If you want to learn more about our culinary tours in Cambodia, Vietnam, and around the world, please contact us!

By Peg Kern

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One response to “Recipe for Khmer Fish Amok”

  1. […] Amok is food on Cambodia streets made from chicken, tofu, egg or fish in a curry sauce made mainly of coconut milk, galangal, citronella, kaffir lime leaves, turmeric, garlic and shallots. It is then steamed in banana leaves in the form of trays. […]

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