Cambodian Fish Amok

Cambodian cuisine is full of unique and delicious flavors, and one dish that truly stands out is Fish Amok. This traditional Cambodian dish is made with fresh fish, cooked in a flavorful curry paste made from lemongrass, galangal, kaffir lime leaves, and spices. Served in a banana leaf bowl, this dish is not only delicious but also visually impressive.


  • 1 pound fresh fish fillets, cut into bite-size pieces
  • 1 can of coconut milk
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar
  • 1 egg
  • 2 tbsp rice flour
  • 2 tbsp red curry paste
  • 1/4 cup water
  • 1 stalk lemongrass, chopped
  • 1 inch of galangal, sliced
  • 4 kaffir lime leaves, torn
  • Salt and pepper, to taste
  • Banana leaves, cut into 8-inch squares


  1. In a bowl, whisk together the coconut milk, fish sauce, palm sugar, egg, and rice flour until well combined.
  2. In a pan, heat the red curry paste over medium heat for 1-2 minutes.
  3. Add the chopped lemongrass, sliced galangal, and torn kaffir lime leaves to the pan and stir to combine.
  4. Pour in the coconut milk mixture and stir to combine.
  5. Add the fish to the pan and gently stir to coat the fish with the curry mixture.
  6. Pour in the water and let the mixture simmer over low heat for 10-15 minutes or until the fish is cooked through.
  7. Take a banana leaf square and fold it into a bowl shape. Pour the fish amok mixture into the banana leaf bowl and steam for 15-20 minutes.
  8. Serve the Fish Amok hot with steamed rice.

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