Fish Amok

Ingredients

Kroeung paste

• 4lemongrass stalks, tender core only, sliced paper-thin
• 30 gfresh turmeric, peeled (or 2 tsp ground)
• 30 ggalangal, peeled and sliced
• 4kaffir lime leaves, centre ribs removed, shredded
• 1 tspkaffir lime zest
• 6garlic cloves
• 4shallots
• 30 gkrachai (fingerroot), sliced
• 1 tspsalt

Custard

• 600 gfirm white fish fillet (snakehead, catfish or cod), in 3 cm slices
• 400 mlthick coconut cream
• 2eggs, beaten
• 1 tbspprahok (fermented fish paste), mashed and strained
• 2 tbspfish sauce
• 2 tbsppalm sugar, shaved
• 1 tspsalt

To assemble

• 24slok ngor (noni) or young spinach leaves, blanched
• 4banana leaf cups (chhnang), or 4 ramekins
• 4 tbspthick coconut cream, for the top
• 1red chilli, in fine strips
• 2kaffir lime leaves, shredded to threads

Directions

1. Pound the kroeung ingredients in a stone mortar in the order given — hardest first, lemongrass and galangal, then turmeric, krachai, garlic, shallot and lime leaf. Work for 15 to 20 minutes until you have a completely smooth, fibre-free paste. This is the single most important step; a blender leaves it stringy.
2. Make the banana leaf cups by cutting two 18 cm discs per cup, laying them shiny side out, and pleating and stapling the corners into a square box about 4 cm deep. Or use ramekins.
3. Mash the prahok with 3 tbsp water and strain out the bones, keeping the liquor. Prahok is what makes amok Khmer rather than Thai; without it the dish tastes hollow.
4. Whisk 200 ml of the coconut cream into the kroeung a spoonful at a time, then beat in the eggs, prahok liquor, fish sauce, palm sugar and salt until smooth and pale yellow.
5. Whisk in the remaining coconut cream. Fold the fish slices through gently so every piece is coated, and leave to stand 10 minutes.
6. Line each cup with blanched noni or spinach leaves, then spoon in the fish and custard, filling to 1 cm below the rim.
7. Steam over rapidly boiling water, covered, for 20 to 25 minutes. The custard is done when it is set and slightly domed, wobbles as one piece when shaken, and a skewer comes out clean.
8. Spoon a tablespoon of thick coconut cream over each, scatter the chilli strips and lime leaf threads, and serve hot with jasmine rice.

Technique

• Real amok is a steamed mousse that sets with egg, not a curry in a bowl. Most tourist restaurants serve a soupy coconut curry in a leaf cup and call it amok; the texture of the genuine article is closer to a savoury custard.
• Slok ngor (noni leaf) is traditional at the base and adds a distinct bitterness that balances the coconut. Spinach is a texture substitute, not a flavour one.
• Do not let the steamer boil dry or run too fiercely — hard, fast steam curdles the egg and weeps water into the cup.

Substitutions

• No prahok: use 2 tbsp of good anchovy-free fish sauce plus 1 tsp shrimp paste, and accept a cleaner, less funky result.
• Fresh turmeric and krachai are stocked frozen by Southeast Asian grocers; ground turmeric works for colour but loses the resinous aroma.

Variations

• Amok trey is the fish version and the classic; chicken (amok moan) and snail are also traditional.
• During Bon Om Touk and other festivals larger family-sized amok are steamed in one big leaf-lined basket rather than individual cups.

History

Freshwater fish set in a coconut and kroeung custard steamed in banana leaf; said to descend from Angkor-era court cooking.

Frequently asked questions

What is Fish Amok?

Fish Amok is a main from Cambodia: fish in coconut-kroeung custard steamed in a banana-leaf cup. Freshwater fish set in a coconut and kroeung custard steamed in banana leaf; said to descend from Angkor-era court cooking.

How long does Fish Amok take to make?

Fish Amok takes 40 min of preparation and 25 min of cooking. The recipe makes 4 servings. It is rated medium to make.

What can I substitute in Fish Amok?

Yes, within limits. No prahok: use 2 tbsp of good anchovy-free fish sauce plus 1 tsp shrimp paste, and accept a cleaner, less funky result. Fresh turmeric and krachai are stocked frozen by Southeast Asian grocers; ground turmeric works for colour but loses the resinous aroma.

What is the most important thing to get right in Fish Amok?

Mash the prahok with 3 tbsp water and strain out the bones, keeping the liquor. Prahok is what makes amok Khmer rather than Thai; without it the dish tastes hollow.