Fish Amok Curry Recipe – Authentic Cambodian Classic

If you’re looking for a traditional Southeast Asian dish that bursts with flavor and cultural history, this Fish Amok Curry Recipe is a must-try. Known as Cambodia’s national dish, Fish Amok curry is a silky, fragrant curry made with tender white fish, creamy coconut milk, and an aromatic blend of spices. Steamed in banana leaves, it’s a flavorful experience that transports your taste buds to the heart of Khmer cuisine.

Ingredients List

Gather these simple yet bold ingredients to bring your Fish Amok Curry Recipe to life:

• 500g white fish fillets (like tilapia, cod, or catfish), cut into chunks
• 1 cup full-fat coconut milk
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar (or brown sugar)
• 1 tablespoon red curry paste (yellow curry paste for a milder option)
• 2 large eggs, lightly beaten
• 1 tablespoon finely sliced kaffir lime leaves (or lime zest as substitute)
• 1 cup fresh spinach or Asian greens
• 1 red chili, thinly sliced (optional)
• Banana leaves for steaming (foil as a substitute)

Fish Amok Curry Recipe

A traditional Cambodian Fish Amok Curry recipe made with tender white fish steamed in a rich coconut curry, infused with red curry paste, kaffir lime, and herbs. A Southeast Asian classic full of bold flavor.

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Prep Time 14 minutes mins

Cook Time 25 minutes mins

Total Time 39 minutes mins

Servings: 4 People

Course: Main Course

Cuisine: Cambodian

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

• 500 g White fish fillets Cod, tilapia, or catfish
• 1 cup Coconut milk Full-fat for richness
• 2 tbsp Fish sauce -
• 1 tbsp Palm sugar Substitute with light brown sugar
• 1 tbsp Red curry paste Yellow paste for a milder version
• 2 pcs Eggs Lightly beaten
• 1 tbsp Kaffir lime leaves Finely sliced, or use lime zest
• 1 cup Spinach leaves Or Asian greens
• 1 pc Red chili Thinly sliced, optional

Equipment

• 1 Steamer Bamboo or metal steamer
• 1 Mixing bowl For combining ingredients
• 1 Knife For chopping fish and herbs
• 1 Banana leaves Use foil if unavailable

Method

 

1. Prepare banana leaves by softening over heat or soaking in hot water. Cut into 8-inch squares.
2. In a bowl, mix coconut milk, fish sauce, sugar, and curry paste until smooth.
3. Add the fish chunks and coat them well.
4. Stir in beaten eggs, kaffir lime leaves, and spinach.
5. Spoon the mixture onto banana leaves, fold, and secure with toothpicks.
6. Steam the parcels for 20–25 minutes or until fish is fully cooked and the mixture is set.
7. Carefully open parcels and garnish with red chili.
8. Serve hot with jasmine rice.

Notes

• ✅ Use foil instead of banana leaves if necessary.
• 🌿 Add Thai basil or cilantro for extra freshness.
• 🐟 Swap white fish with salmon for a richer variation.
• 🍚 Pairs well with jasmine rice or sticky rice.

Step-by-Step Instructions for Making Cambodian Fish Amok Curry Recipe

1. Prepare the Banana Leaves

launch by cutting banana leaves into places about 8 elevation wide. To make them pliable for wrapping, gently pass each piece over an open honey or compactly dip them in hot water. Set them away formerly softened.

2. Make the Curry Admixture

In a mixing coliseum, whisk together the coconut milk, fish sauce, sugar, and red curry paste until smooth and well- blended. This will serve as the rich, scrumptious base for your Fish frantically.

3. Add the Fish

Gently add your fish pieces to the curry admixture, making sure each bone is completely carpeted. Let them absorb the flavors for a many twinkles.

4. Incorporate the Aromatics

Next, stir in the beaten eggs, tattered kaffir lime leaves, and spinach. Be gentle to save the delicate texture of the fish.

5.Assemble the Parcels

lade a portion of the admixture into the center of each banana splint forecourt. Fold the leaves into small parcels and secure them with toothpicks.However, antipode can be used as an volition, If you do n’t have banana leaves.

6. Brume to Perfection

Place the filled parcels into a steamer set over boiling water. Cover and brume for 20 to 25 twinkles, or until the fish is completely cooked and the admixture has set.

7. Serve and Enjoy

Precisely open each parcel and top with fresh sauces and thin chili slices for redundant color and flavor. Serve incontinently with warm jasmine rice for an authentic Cambodian experience.

Tips & FAQs for Beginners

✅ Cooking Tips:

• Use fresh fish for the best results—frozen fillets can be used if properly thawed and dried.
• Banana leaves enhance the dish’s aroma and presentation but foil works fine in a pinch.
• Adjust spice level by reducing or skipping the red chili if you prefer it mild.

❓ Frequently Asked Questions:

Can I make Fish Amok Curry without eggs?
Absolutely! The eggs help bind the mixture, but you can leave them out for a softer, egg-free version.

What goes well with Fish Amok Curry?
It pairs beautifully with steamed jasmine rice or sticky rice, and a fresh cucumber salad on the side.

Recipe Card Summary

Fish Amok Curry Recipe – This Cambodian classic features white fish steamed in a coconut and curry sauce wrapped in banana leaves.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Serves: 4
Cuisine: Cambodian | Category: Main Course | Difficulty: Moderate

Internal Links (Related Recipes)

Explore more Southeast Asian recipes on our blog:

• Cambodian Lemongrass Chicken – A Zesty Delight
• Traditional Thai Green Curry – A Spicy Treat
• Vietnamese Pho – A Comforting Noodle Soup

Conclusion & Call-to-Action

Now that you’ve discovered how to make an authentic Fish Amok Curry Recipe, it’s time to bring the bold, fragrant flavors of Cambodia into your kitchen. With its creamy coconut base, tender white fish, and traditional steaming method, this dish is sure to impress family and friends alike. Whether you’re exploring Southeast Asian cuisine for the first time or recreating a favorite from your travels, Fish Amok is a recipe worth adding to your weekly rotation.