The Secret to Perfect Fish Amok: Cambodia’s Most Delicious and Creamy Curry Revealed!

Fish Amok (អាម៉ុកត្រី)

Overview

Fish Amok is a sublime fish curry, often considered the national dish of Cambodia. This aromatic curry is traditionally steamed in banana leaves, creating a mousse-like texture that’s both delicate and complex in flavor.

Cultural Significance

Fish Amok exemplifies the sophistication of Khmer cuisine, blending the abundant freshwater fish of the Tonle Sap with a harmony of local herbs and spices. Its roots can be traced back to the ancient Khmer Empire, showcasing the enduring legacy of Cambodian culinary traditions.

When It’s Eaten

While popular year-round, Fish Amok is often prepared for special occasions and festivals. In Siem Reap, it’s a must-try dish for visitors seeking an authentic taste of Cambodia.

Key Information

• Preparation Time: 30 minutes
• Cooking Time: 20 minutes
• Total Time: 50 minutes
• Difficulty Level: Medium
• Servings: 4

Ingredients

• 500g white fish fillet (such as snakehead fish or catfish)
• 400ml coconut milk
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 2 kaffir lime leaves, finely sliced
• 1 egg (optional, for a firmer texture)
• 2 tbsp kroeung (Khmer spice paste)

Kroeung (Khmer Spice Paste):

• 2 stalks lemongrass, finely sliced
• 3 kaffir lime leaves, stems removed
• 2 cloves garlic
• 1 shallot
• 2cm piece galangal
• 1 tsp turmeric powder
• 2 red chilies (adjust to taste)

Notes on Ingredients

• Fresh ingredients can be found at the Old Market or Psar Chas in Siem Reap.
• If snakehead fish is unavailable, firm white fish like cod or halibut can be substituted.
• Palm sugar can be replaced with brown sugar if necessary.

Instructions

1. Prepare the kroeung:
   
   • Finely chop all kroeung ingredients.
   • Pound in a mortar and pestle until a smooth paste forms.
   • Tip: Prepare extra kroeung and freeze for future use.
2. Marinate the fish:
   
   • Cut the fish into 2-inch cubes.
   • Mix with 1 tbsp of kroeung and 1 tbsp of coconut milk.
   • Let marinate for 15 minutes.
3. Prepare the curry base:
   
   • In a bowl, mix remaining kroeung, coconut milk, fish sauce, and palm sugar.
   • If using, beat the egg and add to the mixture.
   • Tip: Taste and adjust seasonings. The flavor should be a balance of salty, sweet, and umami.
4. Cook the amok:
   
   • Traditional method: Line a banana leaf bowl with spinach leaves, add the fish and curry mixture, and steam for 15-20 minutes until set.
   • Modern alternative: Use ramekins or a heat-proof bowl and steam in a regular steamer.
   • Tip: The amok is done when it’s slightly firm but still moist.
5. Garnish and serve:
   
   • Top with sliced kaffir lime leaves and red chili.
   • Optionally, drizzle with a little coconut cream for extra richness.

Serving Suggestions

• Traditionally served in its banana leaf container.
• Accompany with steamed rice and a side of fresh vegetables.
• For an authentic experience, eat with your right hand, using rice to scoop up the curry.

Beverage Pairings

• Non-alcoholic: Fresh coconut water or a cold glass of sugar cane juice.
• Alcoholic: A crisp Sauvignon Blanc or a light Cambodian beer like Angkor.

Nutritional Information

• Calories: Approximately 300 per serving
• Protein: 25g
• Carbs: 10g
• Fats: 20g
• Rich in omega-3 fatty acids and vitamins from fresh herbs

Variations

• Some regions add small cubes of prahok (fermented fish paste) for extra depth.
• Vegetarian version: Replace fish with firm tofu and fish sauce with soy sauce.
• Modern twist: Some upscale restaurants in Siem Reap serve a deconstructed version with the curry as a sauce alongside grilled fish.

Cultural Notes

• The method of steaming in banana leaves is believed to have originated during the Khmer Empire when soldiers would prepare meals in the field using natural materials.
• The complex blend of flavors in amok represents the balance and harmony valued in Khmer culture.

Chef’s Tips

• The key to perfect amok is not overcooking. The texture should be like a mousse, not a firm custard.
• If you can’t find banana leaves, parchment paper can be used as a substitute in the steaming process.
• Don’t skip the kroeung – this spice paste is the heart of many Khmer dishes and gives amok its distinctive flavor.

Related Experiences

• “Market to Table” cooking class at Lily’s Secret Garden Cooking Class, where you can learn to make Fish Amok from scratch.
• Evening food tour in Siem Reap, including a stop at a local restaurant famous for its Fish Amok.
• Visit to a floating village on Tonle Sap Lake to see traditional fishing methods for the fish used in amok.