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Cambodian Fish Soup Recipe

Cambodian fish soup, also known as Amok in Cambodia, is a delicious soup made with cod and coconut cream. The soup gets much of its flavor from the fresh herbs in this recipe, including fresh cilantro and fresh mint. The best way to serve this fish soup (for looks and for taste) is with a beautiful, hearty dollop of coconut cream on top. MMM! Enjoy!
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Course: Soup
Cuisine: cambodian
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings

Ingredients

  • Olive oil
  • Zest of one lemon
  • Zest of one lime
  • 2 Handfuls of mint and cilantro together, chopped
  • 2 tsp chopped garlic
  • ½ tsp powdered turmeric
  • 1 can coconut milk
  • 2 tsp fish sauce
  • ½ tbsp brown sugar
  • 1 lb cod, cut into cubes

Instructions

  • Salt and pepper your cod
  • Coat the bottom of a large sauce pan in olive oil
  • Add the zests, garlic, mint, cilantro, and turmeric and cook, stirring until fragrant
  • Add coconut milk, fish sauce, and brown sugar and allow to cook for 10 minutes
  • Add cod and allow to cook for another 10 or so minutes, until cod is cooked all the way through.
  • Serve with coconut cream.
  • Enjoy! Leave a review on this post letting me know what you think!

Notes

Traditional Amok is steamed in banana leaves. It sometimes takes the texture of custard. This amok has similar ingredients to traditional Cambodian amok, but has a different cooking style and, therefore, a different texture. In my opinion, this version is best served over rice.
Recipe copyright The Foreign Fork. For educational or personal use only. 
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