Cambodian fish amok

When travelling through Asia you won’t come up short on delicious food and Cambodia is no exception. Amok is a popular dish that can be found all over Cambodia using either white fish, different meats or tofu. Steamed in a banana leaf and served with coconut rice and fresh coriander. Delicious.


  • 2 white, firm fish fillets
  • 200ml of coconut cream
  • 2 lemongrass stalks, outer leafs removed and finely chopped
  • 1 thumb sized piece of galangal, finely chopped
  • 1 Tsp. of fresh turmeric (or dry turmeric)
  • 6 lime leaves
  • 2 garlic cloves
  • 1 egg, beaten
  • 2 Tsp. fish sauce
  • 1 Tsp. shrimp paste
  • Little sugar
  • 2 Tsp. of my Thai curry paste (which can be found HERE)
  • ½ banana leaf (+ a few staples to make a basket)


  1. In a food processor mix the galangal, lemongrass, turmeric, garlic fish sauce, shrimp paste and red curry paste until smooth
  2. Cover the fish with paste, the egg and let marinade for half an hour (not necessary when in a rush)
  3. Make a basket out of the banana leaf using staples (making sure the banana leaf doesn’t tear) and place this in the steam basket
  4. Add the fish, marinade, coconut milk and lime leaf to the banana leaf basket and steam the fish for about 10-12 minutes
  5. Serve with white rice and fresh coriander

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