Fish Amok

Fish steamed in coconut curry inside a banana leaf cup.

Ingredients

• 600 g White fish fillets
• 400 ml Coconut milk
• 5 tbsp Kroeung paste
• 2 Eggs
• 2 tbsp Fish sauce
• 1 tbsp Palm sugar
• 4 Kaffir lime leaves
• 4 Banana leaves
• 1 cup Noni leaves
• 1 tsp Salt

Method

1. Make the kroeung — Pound lemongrass, galangal, turmeric, garlic, shallot and kaffir zest into a fine paste — this is the base of Khmer cooking.
2. Mix the custard — Whisk the paste with thick coconut milk, eggs, fish sauce and palm sugar until smooth.
3. Coat the fish — Fold the sliced fish through gently.
4. Make the cups — Fold banana leaves into cups and line them with noni or spinach leaves.
5. Fill and steam — Fill each cup and steam for 25 minutes until the custard sets.
6. Fish Amok is ready — Top with thick coconut cream and shredded lime leaf.

More Cambodia recipes

• Lok Lak
• Nom Banh Chok