Introduction
Fish Amok is a famous Cambodian dish, often regarded as the national dish of Cambodia. It consists of fish fillets cooked in a rich, fragrant curry paste made with coconut milk, lemongrass, galangal, turmeric, and kaffir lime leaves. The dish is typically steamed in banana leaf cups, which gives it a delicate, custard-like texture. Its harmonious blend of spices and creamy coconut milk makes it a beloved dish in Cambodian cuisine.
Ingredients
- 500g white fish fillet (e.g., catfish, tilapia, or snapper)
- 200ml coconut milk
- 1 egg (optional, for thicker consistency)
- 1 tbsp fish sauce
- 1 tbsp palm sugar
- 2-3 kaffir lime leaves (thinly sliced)
- Banana leaves (for wrapping, optional)
- 2 lemongrass stalks (white part only, finely chopped)
- 1 thumb-sized piece of galangal (peeled and chopped)
- 3 garlic cloves
- 2 shallots
- 3-4 dried red chilies (soaked in warm water, then chopped)
- 1 tsp turmeric powder
- 1 tsp shrimp paste (optional)
- 1 tbsp fish sauce
- 1 tbsp palm sugar
- 2-3 kaffir lime leaves (finely sliced)
Instructions
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Prepare the curry paste:
- In a mortar and pestle, pound together lemongrass, galangal, garlic, shallots, chilies, turmeric powder, and shrimp paste until smooth. Add fish sauce, palm sugar, and kaffir lime leaves, and continue pounding until everything is well combined.
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Marinate the fish:
- Slice the fish fillet into bite-sized pieces. In a mixing bowl, combine the fish with half of the prepared amok curry paste. Let it marinate for at least 10-15 minutes to absorb the flavors.
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Prepare the banana leaves (optional):
- If using banana leaves, soften them by lightly steaming or passing them over an open flame. Form small cups to hold the fish and curry mixture. Secure with toothpicks if necessary.
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Make the Amok mixture:
- In a bowl, whisk together the remaining curry paste with coconut milk and an egg (if using). Add palm sugar, fish sauce, and thinly sliced kaffir lime leaves for extra fragrance.
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Assemble and steam:
- Place the marinated fish into the banana leaf cups (or a heatproof bowl if not using leaves). Pour the coconut curry mixture over the fish. Steam the cups in a bamboo or metal steamer for 25-30 minutes until the fish is fully cooked and the curry mixture is set.
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Garnish and serve:
- Once cooked, garnish with additional kaffir lime leaves, a drizzle of coconut cream, and some sliced red chilies for color. Serve hot with steamed jasmine rice.
Health Considerations
- Fish Amok is relatively healthy due to the use of lean fish, but coconut milk can be high in saturated fat. For a lighter option, use light coconut milk or reduce the quantity.
- If sodium intake is a concern, consider using less fish sauce or a low-sodium alternative.
Serving Suggestions
- Fish Amok is best served with steamed jasmine rice. The delicate flavors pair well with fresh vegetables, like cucumber or pickled vegetables, to balance the richness of the curry.
Tips
- Banana leaf cups: While not mandatory, using banana leaves enhances the presentation and adds a subtle, earthy aroma to the dish.
- Consistency: Adjust the consistency of the curry mixture by adding or reducing coconut milk. If you prefer a thicker texture, include the egg in the mixture.
- Make-ahead tip: The amok curry paste can be prepared in advance and stored in the refrigerator for up to a week.
