Cambodian Fish Amok
This recipe guides you through preparing Cambodian Fish Amok, a traditional steamed fish curry. Fresh fish is combined with a fragrant, homemade curry paste featuring lemongrass, galangal, turmeric, and kaffir lime leaves, enriched with coconut cream, eggs, and peanuts. The mixture is then gently steamed in banana leaves, resulting in a delicate, aromatic, and deeply flavorful dish.
Equipment
- 1 Blender or Food Processor Essential for creating a fine, aromatic curry paste.
- 1 Steamer Traditional method for cooking amok to achieve its signature delicate texture.
- 2 Mixing Bowls For preparing the fish and curry paste mixtures.
- 1 Sharp Knife and Cutting Board For precise preparation of aromatics and fish.
- 1 Spatula or Spoon For mixing and portioning the amok mixture.
Ingredients
Main
- 250 g fish
- 2 sheets banana leaves
- 3 sticks lemongrass
- 100 g galangal
- 100 g turmeric
- 1 red onion
- 2 kaffir lime leaves
- 3 garlic cloves
- 2 eggs
- 100 g peanuts
- 250 g coconut cream
- 3 star anise
- 1 teaspoon salt
Instructions
- Prepare the curry paste by finely chopping lemongrass, galangal, turmeric, red onion, kaffir lime leaves, and garlic. Process these with star anise and salt in a blender or food processor until a fine, aromatic paste is formed.
- Toast peanuts lightly in a dry pan, then crush or finely chop them.
- Whisk the eggs in a large mixing bowl. Gradually incorporate the coconut cream, followed by the prepared curry paste and crushed peanuts. Mix thoroughly until well combined.
- Cut the fish into bite-sized pieces and gently fold them into the amok mixture, ensuring each piece is evenly coated.
- Prepare the banana leaves: briefly pass them over an open flame or dip in hot water until they become pliable and easy to fold.
- Form individual cups or packets with the softened banana leaves. A small ramekin can be used as a mold for consistent cup shapes.
- Spoon the fish amok mixture into each banana leaf cup/packet, filling them about two-thirds full.
- Arrange the filled banana leaf parcels in a steamer basket, ensuring there is enough space for steam to circulate.
- Steam for 15-20 minutes, or until the fish is cooked through and the amok mixture is set and firm to the touch.
- Carefully remove the steamed amok from the steamer and serve hot, directly in its banana leaf wrapper, garnished as desired.
Notes
Achieving the authentic flavor of Amok hinges on a fresh, vibrant curry paste. Pounding the aromatics in a mortar and pestle traditionally yields a superior texture and aroma compared to a blender, though a blender is faster. Ensure your banana leaves are wilted over a flame or in hot water to make them pliable and prevent tearing when folding. Do not oversteam the fish; it should be just cooked through and tender, maintaining its delicate texture. For an elevated presentation, serve the amok directly in its banana leaf cup, garnished with a sliver of kaffir lime leaf or a fresh chili.