An authentic Cambodian fish amok recipe to recreate these delicious traditional flavors in your kitchen
Khmer cuisine is gradually becoming trendy in France, thanks to members of the Cambodian diaspora who are increasingly stepping out of the shadows to claim and popularize their culture.
In addition to an increasingly strong online presence, high-quality restaurants are opening their doors, introducing this delicious cuisine at the crossroads of Malaysian, Thai, Indian, and Chinese cuisines to the French public.
That’s why I decided today to post one of my favorite Khmer recipes, fish amok.
What is fish amok?
Fish amok, or amo trey/trei, holds a special place. To be precise, amok simply refers to the process of steam-cooking (usually curry) in banana leaves. But the fish version is so popular that amok is generally associated with fish amok.
However, in theory, you can find amoks with chicken, pork, beef, …
It’s a traditional Khmer dish that dates back to the Khmer Empire (from the 9th century). However, there’s a regional debate about its origin: is it truly Cambodian or not? Indeed, similar dishes can be found such as hor mok in Thailand, or otak otak in Malaysia and Indonesia (although the Indonesian version is quite different).
Nevertheless, amok is particularly dear to the hearts of Cambodians and is generally considered a national dish. Nowadays, it’s more of a dish reserved for special occasions or enjoyed in restaurants. However, be wary of ‘simplified’ versions in tourist areas: they often lose the essence that makes this dish so special.
Although fish is the main ingredient, the appeal of amok lies in its flavors coming from the kroeung curry paste and its texture. It can be served with a piece of fish topped with sauce, but often, all ingredients are blended to obtain a kind of mousse (more or less lumpy depending on the fish).
The texture remains particularly light, as the dish is steamed in a banana leaf. In my version, I choose a mix, with the fish paste but also pieces of fish
Which fish to use in traditional Cambodian amok?
Usually, freshwater fish like snakehead fish or catfish are used; however, they are sometimes replaced with cod (the best alternative in our regions), snapper, barramundi, salmon, whiting, or perch.
The main ingredients of Fish Amok
Fish: As discussed earlier, we’ll use cod here but there are a variety of fish that can be used
Galangal: A cousin of ginger, it has a similar but still quite different taste, which is why I strongly advise using it
Prahok fish paste: usually found in Asian supermarkets
Palm sugar: can be substituted with cane sugar if you have trouble finding it
Authentic Cambodian Fish Amok
Ingredients
- 150 ml coconut milk
- 2 eggs beaten
- 300 g of cod or other white fish cut into 3 cm cubes
- 1 bunch of fresh coriander roughly chopped
Kroeng curry paste
- 8 cm of galangal peeled, roughly chopped
- 6 pods garlic peeled, roughly chopped
- 12 leaves of kaffir lime leaves roughly chopped
- 2 limes juice and zest only
- 7 shallots roughly chopped
- 2 dried red chilies rehydrated
- 2 teaspoons of turmeric
- 2 tablespoons palm sugar
- 1 tablespoon of prahok or Asian fish paste
- 1 tablespoon neutral oil for cooking
Procédé
Kroeung curry paste
- Put all ingredients (except oil) in a large mortar.8 cm of galangal, 6 pods garlic, 12 leaves of kaffir lime leaves, 2 limes, 7 shallots, 2 dried red chilies, 2 teaspoons of turmeric, 2 tablespoons palm sugar, 1 tablespoon of prahok
- Pound until a smooth paste is obtained.
- Heat the oil in a wok over medium-high heat.1 tablespoon neutral oil
- Fry the paste, stirring almost constantly for 10 minutes, or until it has darkened in color.
- Transfer the paste to a bowl and let it cool slightly.
Amok
- Incorporate the coconut milk into the curry paste.150 ml coconut milk
- Beat the eggs and add them to the curry paste mixture.2 eggs
- Add the fish, mix300 g of cod or other white fish
- Gently fold in the coriander.1 bunch of fresh coriander
- Use banana leaves to create traditional containers. Alternatively, pour the amok into a heat-resistant dish.
- Place in a steamer and cook for about 10-15 minutes, or until the fish is cooked and the amok has set.
