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Cambodian Amok Curry topped with red chilies, served on a white plate.
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5 from 2 votes

Fish Amok Curry Recipe

This Amok Curry isn’t a shortcut version or a watered-down weeknight riff. It’s a deeply researched, traditionally inspired take on Cambodia’s national dish, made with the right fish, authentic aromatics, and the banana-leaf steaming method that gives Amok its signature custardy texture. Learn how to make this recipe with all of the tips and tricks necessary!
Course Main Course
Cuisine Cambodian
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 servings
Calories 224kcal
Author Alexandria Drzazgowski

Equipment

  • Saucepan

Ingredients

  • 1 stalk lemongrass thinly sliced into rounds
  • 6 kaffir lime leaves stem removed and thinly sliced
  • ½ inch galangal root peeled and sliced
  • ½ inch turmeric root peeled and sliced
  • 10 garlic cloves
  • 1 shallot
  • 3 dried california chili pods seeds removed + soaked until softened, then chopped
  • 1 tsp fermented shrimp paste
  • 1 tbsp palm sugar
  • ½ tbsp chicken bouillon powder
  • ½ tbsp fish sauce
  • ½ cup coconut milk divided
  • 1 egg
  • 12 oz catfish filet or striped bass, bone removed and cut into 1” strips
  • Banana leaves
  • 1 bunch Chinese broccoli stem removed and the greens ripped into small pieces
  • Birds eye chili sliced
  • 2 tsp cornstarch

Instructions

  • In a mortar and pestle, add 1 stalk lemongrass, 6 kaffir lime leaves, ½ inch galangal root, and ½ inch turmeric root. Pound it into a fine paste.
  • Once a paste has formed, add 10 garlic cloves, 1 shallot and 3 dried california chili pods and pound again.
  • Add 1 tsp fermented shrimp paste and 1 tbsp palm sugar pound again until the mixture is smooth.
  • Add ½ tbsp chicken bouillon powder, ½ tbsp fish sauce, and ¼ cup of coconut milk and mix until a curry paste sauce forms.
  • In a large bowl, add 1 egg and whisk until beaten.
  • Add 12 oz catfish filet in with the egg, and then add the curry paste. Mix until the fish is coated.
  • Line a bowl with the banana leaves or make banana leaf baskets (following the instructions above).
  • Remove the stems from the Chinese Broccoli and tear the leaves up with your hands. You need about 3 cups of ripped leaves.
  • Add the shredded 1 bunch Chinese broccoli to the bottom of the banana leaf baskets. Then add the fish on top of the greens, and pour 1 ½ tsp of coconut milk on top of each basket.
  • Top with kaffir leaves and Birds eye chili.
  • Place the banana leaf baskets in the steamer basket of a large pot, with water underneath the steamer basket. Steam for 20-30 minutes until the curry is a mousse-like consistency.
  • In a small bowl, mix 2 tsp cornstarch and 2 tbsp coconut milk and mix to combine.
  • Pour it over the steamed fish, cover, and cook for 5 more minutes.
  • Serve with rice and enjoy!

Video

Notes

Recipe copyright The Foreign Fork. For educational and personal use only.
Researched using Bodian Life & sovanna.
  • Galangal Root: You can typically find this at an Asian grocery store. You can substitute ginger in a pinch, but the flavors are different.
  • Turmeric Root: If you can’t find turmeric root, about ½ tsp of ground turmeric will also work.
  • Palm Sugar: This can be hard to find. If so, you can substitute brown sugar.
  • Chicken Bouillon Powder: This is an ingredient that is only sometimes used in this recipe. I like the flavor it adds, but it can also be omitted.
  • Catfish Filet: Catfish is the traditional fish used in this recipe, which is perfect because it is a fish that absorbs flavor very well. If you can’t find catfish, striped bass is also a good substitute.
  • Banana Leaves: If you cannot find banana leaves, you can cook this dish in ramekins!
  • Chinese Broccoli (Gai Lan): If you can’t find Chinese Broccoli, you can instead use mustard greens or spinach.
  • A mortar and pestle is the traditional tool to use when making the curry paste, and crushing the ingredients really brings out the aromatic flavors. However, if you would prefer to save some time, using a blender also works.
  • Some cooks use scrambled egg instead of coconut milk and cornstarch topping. I have also seen people use bell peppers on top instead of bird’s eye chilies. Any works but the coconut milk and chili peppers are the most authentic.
  • I used a steamer basket that sits on top of my pot (instead of a collapsible vegetable steamer that goes inside the pot) because it seemed the most sturdy. This certainly made cooking a lot easier.
  • Mix your cornstarch evenly to avoid lumps.
  • Slice the aromatics thinner than you think to make the mortar and pestle process that much easier.
  • Amok isn’t meant to be so spicy that it burns your mouth. The other flavors should shine through with just a bit of heat if you want it.

Nutrition

Serving: 1serving | Calories: 224kcal | Carbohydrates: 15g | Protein: 20g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 105mg | Sodium: 456mg | Potassium: 670mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1906IU | Vitamin C: 64mg | Calcium: 113mg | Iron: 3mg