Cambodian Fish Amok “Steamed Curried Fish Custard”

JUMP TO RECIPE

This post may contain affiliate links. Please read our disclosure policy.

Fish Amok is a steamed curried custard dish. This is one of the most popular and famous traditionally dish in Cambodia. Amok is one of my top favorites comfort food. This dish goes well with rice and fresh vegetables (cucumbers, cabbages, carrots and herbs).

Cambodian Fish Amok "Steamed Curried Fish Custard"

PREP TIME: 20 MIN

COOK TIME: 20 MIN

TOTAL TIME: 40 MIN

Servings: 2

Author: Chakriya's Kitchen

INGREDIENTS

For Amok Paste

• 2 kaffir lime leaves, chopped

• 1 inch galangal, peeled and chopped

• 3 stalks of lemongrass, chopped

• 2 gloves garlic, chopped

• 2 shallots, chopped

• 1 tsp salt

• 1 tsp sugar

• 3 green or red chilies, chopped

• 1 tsp shrimp paste (optional)

• 1 tsp turmeric powder

• *Note* if you don’t want to make the paste, you can substitute about 3 tbsp of green or red curry paste. I recommend "Mae Ploy" brand for the curry paste

For Cooking

• 1 cup filet tilapia, chopped small pieces

• 1/2 cup coconut milk or coconut cream

• 2 tsp sugar

• 1 tbsp fish sauce

• 1 egg

For Garnishing

• Red chili pepper, thin sliced

• kaffir lime leaves, chopped

• coconut cream

• lime juice

INSTRUCTIONS

• In a pestle and mortar or food processor combine the ingredients to make the Amok paste. If you don't want to make Amok paste, you can subsitute with a green or red curry paste.

• In a bowl add the Amok paste, coconut milk or coconut cream, egg, sugar, fish sauce and chopped tilapia. Mix everything well.

• Put the bowl in a steamer and steam for about 15 minutes.

• Then garnish with sliced red chilies, kaffir leaves and drizzle some coconut cream or coconut milk.

• Steam for another 5 minutes and then squeeze a little lime juice for the finishing touch.

• Serve white rice and with fresh cucumbers, cabbages, and herbs.

RECOMMENDED PRODUCTS: