Khmer Fish Amok Recipe – Soft, Creamy & Delicious

Author : Jiya Kumar | Published On : 05 May 2026

Khmer fish Amok Recipe Soft, Creamy and Delicious

Khmer Fish Amok is considered to be one of the most valuable traditional dishes of Cambodia, as it is soft, tastes like coconuts, and smells beautiful with the freshly herbs and spices. It is said to be a curry of steamed fish, but it is a good deal gentler and less hearty than most other curries. Fish Amok is not thick and soupy but rather smooth and custard-like that envelops the tender fish pieces. Each bite is full, fragrant and reassuring.

This is a meal that is closely tied to Khmer domestic dishes. In Cambodia, fish Amok is mostly cooked and served to family members, celebrations, and to special guests. It is the balance that Cambodian food is known to have fresh herbs, mild spice, creamy coconut, salty fish sauce and a soft sweetness of palm sugar. What comes out is a dish that is both classy and close to home.

Khmer Fish Amok Ingredients:

In khmer fish amok curry recipe, Fresh fish, coconut cream, kroeung paste, and few simple seasonings are all you need to make a soft, creamy and delicious Khmer Fish Amok. The ingredients can be readily modified according to what you have in your kitchen.

In the case of the fish, approximately 600 grams of firm white fish fillets are needed. Cambodian recipes traditionally use freshwater fish but cod, snapper, tilapia, catfish, haddock or sea bass would also be good options. The fish is to be gentle and fresh in order to be impregnated by the curry paste flavor.

To make the kroeung paste, you will need two stalks of lemongrass, four cloves of garlic, three shallots, one small piece of galangal, one small piece of fresh turmeric or one teaspoon of turmeric powder, four kaffir lime leaves and one or two red chilies. You may also add additional chili to get more heat, however, conventional Fish Amok is generally mild.

In the creamy mix, prepare one and a half cups of thick coconut cream, one egg, one tablespoon of fish sauce, one teaspoon of palm sugar or brown sugar, half a teaspoon of salt and one tablespoon of rice flour should you desire a firmer mix. The egg assists the Amok set whilst steaming and the rice flour provides additional body.

The base and garnish can be made of spinach, Chinese broccoli leaves or noni leaves when they are available. You will also require additional coconut cream, fine slices of kaffir lime leaves and slices of red chili to top.

Preparation of the Kroeung Paste:

The substance of Khmer Fish Amok is kroeung. One of the best pastes provides the dish with the original fragrance and taste. Start by cutting the lemongrass to a very fine slice, only the tender lower part of the stalk. Cut the galangal and turmeric into small bits since they are hard and may be hard to mix up. Peel off the middle ribs of the kaffir lime leaves, then cut into fine slices.

Traditionally, the ingredients are pounded in a mortar and pestle. This technique will free the oils of the herbs and form a deep, fresh scent. Begin with the most difficult to prepare, i.e., lemongrass, galangal, and turmeric. When they start to decompose, add the garlic, shallots, kaffir lime leaves, and chili. Blend all ingredients until it forms a thick, fragrant paste.

In case you lack a mortar and pestle, you could use a food processor/blender. Once more a small spoonful of coconut cream can be added so that the mixture can blend smoothly. The paste need not be most ideally silky, but must not contain large woody particles.

To make the Fish Amok Mixture:

Prepare the fish into bite sized pieces and put them in a large bowl. Stir in the kroeung paste and stir till the fish is covered. Allow the fish to rest about ten minutes so that the fish absorbs the flavor.

In a second bowl, mix together the coconut cream, egg, fish sauce, palm sugar, salt, and rice flour when using. The blend is supposed to appear smooth and creamy. Add this mixture on top of the fish and mix thoroughly. Avoid splitting the pieces of fish. The purpose is to ensure that it keeps the fish tender but coats it all over with the coconut curry mixture.

At this point, the mixture must have a rich fragrant smell. The coconut cream is used to add sweetness and body, fish sauce to add savory, and kroeung to add freshness and warmth. It is here that the taste of the dish starts to coalesce.

How to make Banana Leaf Cups:

Cups made of banana leaves are a customary component of Fish Amok. They give the dish a special appearance and give an innocent natural fragrance during steaming. To make banana leaves, wet them a bit on a flame or in hot water. This renders them softer and simpler to fold without ripping.

Take the leaves and cut them into big squares or circles, the sides of the squares should be folded upwards to make little cups. Fasten the corners with toothpicks. Put a few greens at the bottom of each cup prior to adding the fish mixture. The greens have been used to counter the richness of the coconut cream.

Without banana leaves, small heatproof bowls, ramekins or ceramics will do. The taste will not be any less tasty. You may also line the bowl with a piece of banana leaf in the event that you only have a small piece.

Boiling the Fish Amok:

Transfer the mixture of fish and coconuts to the banana leaf cups or bowls. Do not fill them to the brim, since when cooked, the mixture may slightly rise. Spoon of thick cream of coconuts on top of each portion. Serve with thin kaffir lime strips of leaf and red chili slices.

Put the cups in a steamer with the steamer being over the slightly boiling water. Steam and cover approximately twenty to twenty five minutes. The cooking time may vary depending on the size of the cups and the thickness of the fish. When the mixture has gently solidified and the fish is completely cooked, then the Amok is ready.

The trick lies in mild steaming. When the heat is excessive, the mixture with coconut may separate or become hard. The best texture is made by a slow, steady steam. The completed Amok must be creamy, soft and slightly hard on the top almost similar to a savory coconut custard.

Conclusion

Khmer Fish Amok is a gorgeous representative of Cambodian cuisine. It is tender, creamy, aromatic and reeking with soothing flavor. Fresh fish, coconut cream, kroeung paste, and gentle steaming are combined to make a dish that seems special, but not overly complicated.

Fish Amok never fails to place a smile on the face of the table whether served in banana leaf cups to make a traditional meal or in simple bowls to make an everyday meal. It is tasty, significant and very much related to Khmer food culture. To anyone wishing to savor the subtle beauty of Cambodian food, Khmer Fish Amok is a great dish to consider.