Fish Amok (Cambodian Steamed Curry)
Fish Amok is a traditional Cambodian steamed curry featuring white fish and coconut, set in a banana leaf cup.
Contents (2 sections)▾
Ingredients
- 400 g white fish fillets, such as cod or tilapia
- 200 ml coconut milk
- 100 g kroeung spice paste
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 1 tsp salt
- 4 banana leaves, cut into squares (for cups)
- Fresh cilantro for garnish, to taste
Steps
Start by preparing the kroeung paste. Blend or pound 100g of kroeung spice paste with fish sauce, palm sugar, and salt until well combined.
In a mixing bowl, combine the white fish fillets with the kroeung paste and coconut milk, folding gently to incorporate without breaking the fish.
Prepare the banana leaf cups by folding the squares into cup shapes, securing with toothpicks if necessary. Place them in a steamer.
Spoon the fish mixture into each banana leaf cup, filling them about three-quarters full to allow for expansion during cooking.
Steam the cups in a steamer over simmering water for about 15 minutes on medium heat, or until the mixture is set and has a mousse-like texture.
Once cooked, carefully remove the cups from the steamer. Garnish with fresh cilantro before serving.
Why this works
The technique of folding the fish through the kroeung spice paste and coconut milk allows the flavors to meld harmoniously, ensuring that the fish remains tender and absorbs the spices' depth. Steaming in banana leaves retains moisture while imparting a subtle flavor, resulting in a soft custard-like texture that is characteristic of Fish Amok. If the mixture seems too runny after folding, ensure to steam it longer; this will help it set properly. Conversely, if it appears too thick, you can add a little more coconut milk to achieve the desired consistency before steaming.