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Cambodian Fish Amok Recipe. Copyright 2017 Terence Carter / Grantourismo. All Rights Reserved. Cambodian Fish Amok Recipe – an Authentic Steamed Fish Curry in the Old Style.
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5 from 13 votes

Cambodian Fish Amok Recipe – an Authentic Steamed Fish Curry in the Old Style

Our Cambodian fish amok recipe is traditional – an authentic steamed fish curry made to a recipe from an older generation of cooks who believe this refined dish is a Royal Khmer specialty dating back to the Khmer Empire.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main
Cuisine: Khmer
Servings: 4
Calories: 371kcal
Author: Terence Carter


  • 500 grams of white fish goby, snakehead or catfish preferable; or snapper, whiting, cod, perch, skinned, boned and thinly sliced
  • 3 tbsp yellow kroeung herb/spice paste – see recipe here
  • 2 dried red chillies soaked in water until soft, seeded and drained or a tsp of red chilli paste
  • 1 tbsp fish sauce
  • 1 tsp shrimp paste
  • 2 tsp palm sugar
  • ½ cup first press coconut milk or tinned coconut cream
  • 2 eggs beaten
  • 1 pinch of salt
  • ¼ cup nhor/noni leaves morinda citriforlia, shredded


  • 1 tbsp first press coconut milk or tinned coconut cream
  • 1 tsp kaffir lime zest or finely sliced lime leaves
  • 1 medium sized red chilli or red capscium finely sliced


  • Prepare the yellow kroeung as per the recipe on the link above, and add the red chilli and pound well into the mixture. If you don’t have a mortar and pestle you can blend it all in a food processor.
  • Combine the kroeung, fish and other ingredients, but not the noni leaves. To taste chunks of fish only lightly combine, but for a smooth texture, desirable by some cooks, combine well by stirring vigorously with a wooden spoon or spatula.
  • Test your level of seasoning by frying a spoon of the mixture (or zapping it in the microwave). It should be well balanced and taste a little fishy, a little salty, slightly sweet, a tad spicy, and rich and creamy. Adjust as necessary by adding a pinch of salt or sugar, fish sauce, or even a little chilli.
  • Place a few noni leaves on the bottom of your ramikens, coconut shell or banana leaf baskets. If using banana leaf baskets, make ahead of time (see below).
  • Add the curry mixture to each ramiken/coconut shell/banana leaf basket and fill almost to the top. Use a spoon or spatula to flatten the mixture out, drizzle a teaspoon of coconut cream and sprinkle some finely sliced kaffir lime leaves on top. Save some for a final garnish.
  • Steam for 20-30 minutes then check. The fish amok should be cooked through and firm to touch but still retain a moistness. It should not be dry. When it’s almost done add the rest of the coconut cream on the top and steam for a few more minutes.
  • Garnish with the remaining kaffir lime leaf slices and finely sliced red chillies or red capsicum if you don’t like chilli.
  • Serve immediately at the centre of the table with rice on each guest’s plate and they can help themselves as they might a curry if eating family style. If you’ve made smaller individual portions for each guests then serve rice at the centre of the table or in small dishes on the side.


Serving: 1g | Calories: 371kcal | Carbohydrates: 43.85g | Protein: 20.8g | Fat: 11.9g | Saturated Fat: 7.725g | Polyunsaturated Fat: 4.175g | Trans Fat: 0g | Cholesterol: 138mg | Sodium: 1023.5mg | Fiber: 2.1g | Sugar: 5g