Fish Amok

 December 30,2024

Fish Amok, or amok trei (អាម៉ុកត្រី in Khmer),  is a dish that holds a special place in Cambodian cuisine, often hailed as the country’s national dish and commonly enjoyed during special occasions.



 It is believed that Fish Amok has its roots in the Khmer Empire, dating back. from the 9th century. However, during the Khmer Rouge regime in the 1970s, much of Cambodia’s cultural and culinary heritage was destroyed, and the legacy of Fish Amok was nearly lost. Despite this tragic setback, the dish has managed to survive and thrive. The unique and alluring taste of this delectable dish is derived from the process of steaming a coconut milk-based curry in banana leaves. The recipe boasts a medley of fragrant herbs and spices, including lemongrass, turmeric, and kaffir lime leaves, that combine to create a complex and tantalizing flavor profile. While freshwater fish like catfish, snakehead fish, or goby or river bar fish are typically used, chicken or praws can also be used as alternatives. Fish Amok is usually paired with steamed rice and garnished with additional herbs, such as basil or cilantro. Although it may seem intimidating to prepare at home, making Fish Amok is a fun and rewarding culinary experience. In this article, we will offer a detailed guide on how to make this mouthwatering dish, complete with a list of ingredients, step-by-step instructions, and serving suggestions.

Fish Amok Recipe Ingredients: The perfect Blend of Spices and Coconut Milk

- 120g of Goby fish, skinned, boned, and thinly sliced

- 2 tbsp. of yellow Kroeung (spice paste) made of:

2 fresh lemongrass chalks, pelled and minced

5 g of galangal, peeled and minced

1 tsp of kaffir lime zest

5 g of fresh turmeric, peeled and chopped

2 cloves of garlic, peeled and finely chopped

1 shallot, peeled and finely chopped

- 1 tsp of fish sauce

- 1 tsp of chicken powder (Khnor)

- 2 tsp of palm sugar

- ½ cup of coconut milk

- ½ tsp of shrimp paste

- 1 tsp of chili oil

- 1 egg, beaten

- 1 pinch of salt

- 2 noni leaves

For a fish amok recipe for two, just double up the quantities.






Fish Amok Recipe | Simple Cooking Instructions

You will find  countless  fish amok variations  out there to suit all tastes. However, if you are looking for an authentic fish amok recipe, we’ve got you covered. Our recipe uses only the freshest local ingredients and traditional methods: the base,  the fish amok paste, is made using a mortar rather than a food processor. This traditional method ensures that the flavors are perfectly balanced and the texture is just right.

1. Make first the yellow kroeung paste by cutting the ingredients (lemongrass, garlic, galangal, shallots, turmeric and kaffir lime leaves ), place them in a mortar and using a pestle, pound the mixture until it forms a smooth paste.

2. Mix the kroeung paste with the fish and other ingredients, excluding the Noni leaves.

3. Place everything in a banana leaf basket and steam for 20 minutes in a steamer.

4. Add garnishes such as coconut milk, Karfir lime leaf, and red chili.


Serve the fish amok immediately with steamed rice on the side, and enjoy your meal!













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