Recipe for Khmer Fish Amok
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.
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
Prep time: 15 minutes
Cook time: 15 minutes
Cook method: Pan Fry
- 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.
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.
- 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.
Blend all ingredients together to form a paste.
Try 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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