Amok

Posted by Sopheak Pich on
Authentic Cambodian Fish Amok (Amok Trey)

Authentic Cambodian Fish Amok (Amok Trey - អាម៉ុកត្រី) Recipe

Welcome to Nhamtour.com! Today, we're diving into the heart of Cambodian cuisine with Fish Amok (Amok Trey - អាម៉ុកត្រី), a dish often celebrated as Cambodia's national treasure. This creamy, fragrant fish curry is a true masterpiece of flavors, subtly spiced and steamed to perfection, traditionally in charming banana leaf cups.

It's a must-try for anyone exploring Cambodian culture, whether through travel or through your own kitchen! The delicate balance of sweet, savory, and aromatic notes makes it incredibly comforting and utterly unique. Amok is more than just food; it's a taste of Khmer heritage, a dish that embodies the gentle yet vibrant spirit of Cambodian cooking.

Ingredients

For the Kroeung (Khmer Curry Paste):

(This aromatic paste is the soul of many Khmer dishes! Making it fresh truly elevates your Amok.)

  • 1 tbsp Lemongrass, thinly sliced (ផ្នែកគល់ស្លឹកគ្រៃ)
  • 1 tbsp Galangal, thinly sliced (រំដេង)
  • 1 tsp Turmeric, fresh or powder (រមៀត)
  • 2-3 cloves Garlic (ខ្ទឹមស)
  • 3-4 Shallots (ខ្ទឹមក្រហម)
  • 2-3 Dried Red Chilies, deseeded and soaked in hot water for 10 minutes (ម្ទេសក្រហមក្រៀម) - Adjust to your spice preference!
  • 1 tsp Kaffir Lime Zest (សំបកក្រូចសើច)
  • 1 tsp White Peppercorns (ម្រេចស)
  • Pinch of Salt

For the Fish Amok:

  • 500g White Fish Fillets (such as snakehead fish or basa), cut into bite-sized pieces (សាច់ត្រី)
  • 150ml Coconut Cream (ខ្ទិះដូងខាប់)
  • 100ml Coconut Milk (ខ្ទិះដូង)
  • 1 Large Egg (ស៊ុត)
  • 1.5 tbsp Fish Sauce (ទឹកត្រី)
  • 1.5 tsp Palm Sugar, grated or finely chopped (ស្ករត្នោត)
  • 2-3 Kaffir Lime Leaves, very thinly sliced (ស្លឹកក្រូចសើច)
  • 2-3 Long Red Chilies, thinly sliced for garnish
  • A few sprigs of Sweet Basil (ជីអង្គាដី) for garnish
  • Banana Leaves, cut into 15x15cm squares, for steaming cups (ស្លឹកចេក) - Alternatively, use small heatproof bowls or ramekins.

Equipment Needed

  • Mortar and pestle (or food processor)
  • Steamer
  • Small saucepan
  • Large mixing bowls
  • Whisk

Instructions: Step-by-Step Amok Perfection

Making Khmer Kroeung Paste

Step 1: Prepare the Kroeung (Khmer Curry Paste)

  1. If using dried chilies, soak them in hot water for 10 minutes, then drain.
  2. In a mortar and pestle (the traditional way to get the best flavor and aroma!), combine the lemongrass, galangal, turmeric, garlic, shallots, soaked chilies, kaffir lime zest, white peppercorns, and a pinch of salt.
  3. Pound until a very fine, aromatic paste forms. This takes time and effort, but it's worth it for the authentic taste! If using a food processor, chop ingredients roughly first, then blend until smooth, adding a tiny bit of water if needed to help it blend.

Step 2: Prepare the Fish and Amok Mixture

  1. In a large mixing bowl, gently combine the fish pieces with the prepared Kroeung. Use your hands (wearing gloves is a good idea!) to mix well, ensuring the fish is coated evenly.
  2. In a separate bowl, whisk the large egg until it's light and slightly frothy.
  3. Gradually whisk the coconut milk into the egg mixture. Then, slowly add the fish sauce and palm sugar, stirring constantly until the sugar is completely dissolved.
  4. Pour this liquid mixture over the fish and Kroeung. Gently fold everything together until all ingredients are well combined.
  5. Stir in half of the thinly sliced kaffir lime leaves.
Amok mixture in banana leaf cups

Step 3: Assemble the Amok for Steaming

  1. Prepare your banana leaf cups: Gently soften the banana leaf squares over a very low flame (like a candle or gas burner) or by quickly dipping them in hot water to make them pliable. Carefully fold them into small cup shapes, securing with toothpicks or small staples if needed. You can find many helpful video tutorials online for making these beautiful, traditional cups!
  2. Carefully spoon the fish amok mixture into each banana leaf cup (or heatproof bowl), filling about three-quarters full.
  3. Arrange the filled cups neatly in your steamer basket.

Step 4: Steam the Amok

  1. Bring water to a boil in the bottom of your steamer.
  2. Place the steamer basket with the amok cups over the boiling water. Cover tightly.
  3. Steam for 15-20 minutes, or until the fish is cooked through and the amok has set into a soft, custard-like consistency. It should be firm but still jiggly in the center.
  4. While the amok is steaming, gently heat the remaining coconut cream in a small saucepan over low heat until it just begins to warm and becomes pourable. Do not boil or it might split.
Finished Fish Amok served

Step 5: Garnish and Serve

  1. Once the amok is cooked, carefully remove the cups from the steamer.
  2. Drizzle a spoonful of the warm coconut cream over the top of each serving.
  3. Garnish with the remaining thinly sliced kaffir lime leaves, a few slices of fresh red chili, and a sprig of fresh sweet basil.

Serving Suggestions

Fish Amok is traditionally served hot with freshly steamed jasmine rice (បាយស). The fragrant rice beautifully soaks up the creamy, flavorful sauce. It's often enjoyed as a centerpiece main course for lunch or dinner.

Tips & Variations for Your Amok

  • Adjusting Spice: For more heat, add more dried chilies to your Kroeung. For less, you can omit them entirely or use fewer.
  • Vegetarian/Vegan Amok: Easily adapt this recipe by replacing fish with firm tofu, mushrooms, or a mix of vegetables like pumpkin or eggplant. Use a vegan fish sauce substitute if needed.
  • Other Proteins: While fish is most traditional, you can also make Amok with chicken or even snails (Amok Chouk - អាម៉ុកខ្យង) for a more adventurous twist!
  • Battambang Local Tip: In Battambang, you might find variations of Amok served in a wider bowl rather than individual banana leaf cups, making it a perfect shareable dish for families and friends.
  • Storing Leftovers: Store any leftover amok in an airtight container in the refrigerator for up to 2 days. Reheat gently in a steamer or microwave.

A Taste of Cambodia from Your Kitchen!

We hope you enjoy preparing this iconic Cambodian dish. Making Fish Amok is not just cooking; it's an exploration of Cambodia's rich culinary heritage. Each bite tells a story of tradition, fresh ingredients, and the warmth of Khmer hospitality.

We love to hear from you! What's your favorite Cambodian dish, or what are you most excited to try making? Share your thoughts and photos in the comments below!

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