Mangu

fish-amok

Next Dish: Gboman Soup

Fish Amok is a traditional Cambodian dish, often considered the country's national dish. It consists of fish coated in a thick coconut milk and kroeung (a type of Khmer curry paste), wrapped in banana leaves, and then steamed. The dish is known for its sweet, creamy, and slightly spicy flavor profile. Fish Amok is typically served during special occasions and festivals in Cambodia.

kaffir lime leaves

tamarind paste

lemongrass stalks

galangal

shallots

shrimp paste

fish sauce

salt

garlic

water

coconut cream

turmeric powder

banana leaf

fresh red chillies

powdered sugar

spinach

white fish

Recipe

Ingredients:

  • 500g white fish fillets

  • 1 cup coconut cream

  • 2 kaffir lime leaves

  • 2 cups spinach leaves

  • 1 tablespoon fish sauce

  • 1 tablespoon sugar

  • 1 tablespoon tamarind paste

  • Salt to taste

  • 1 cup water

  • 1 banana leaf


For the Amok paste:

  • 2 lemongrass stalks

  • 2 red chillies

  • 1 teaspoon turmeric powder

  • 4 cloves garlic

  • 1 small piece of galangal

  • 2 shallots

  • 1 teaspoon shrimp paste


Instructions:

  1. First, prepare the Amok paste. Chop the lemongrass, chillies, garlic, galangal and shallots. Blend all these ingredients in a food processor along with the shrimp paste until you get a smooth paste.

  2. Cut the fish into pieces and set them aside.

  3. In a pan, add the Amok paste, coconut cream, kaffir lime leaves, fish sauce, sugar, tamarind paste, and salt. Stir well and bring it to a boil.

  4. Add the fish pieces to the pan and let it simmer for about 10 minutes or until the fish is cooked.

  5. Add the spinach leaves and water, and stir well. Let it simmer for another 5 minutes.

  6. While the fish is cooking, prepare the banana leaf by cutting it into a square and heating it over a flame to make it flexible.

  7. Place the cooked fish on the banana leaf and fold it into a packet.

  8. Steam the packet for about 10 minutes.

  9. Serve the Fish Amok hot with rice.