Ingredient guide

Egg

Egg thickens and binds mixtures as it cooks. In one Cambodian fish amok recipe, a chef mixes egg with fish, kroeung and coconut before steaming, which helps the mixture set. The Royal Embassy of Cambodia also describes egg in the steamed preparation. Follow the amounts and method in the recipe you choose.

Cook egg dishes thoroughly. For fish amok, follow the chosen recipe's method and make sure the fish is fully cooked; government guidance gives separate safe temperature advice for fish and egg dishes.

Updated 9 October 2026

Food context

Countries: Cambodia

Cuisines: Khmer cuisine

Used in dishes

Used in recipes

Bai sach chrouk for Bai sach chrouk
Fish amok for Fish amok

Sources

Cambodian Fish Amok , Chef Nak — https://www.chefnak.com/cambodian-fish-amok (accessed 2026-10-08) — Documents egg mixed with fish, kroeung and coconut and gently steamed in one Cambodian fish amok recipe.
Fish Amok Recipe , Royal Embassy of Cambodia in London — https://www.cambodiaembassyuk.org/fish-amok-recipe/ (published 2022-02-11) (accessed 2026-10-08) — The Royal Embassy's recipe note identifies egg in the steamed fish amok preparation.
Safe Minimum Internal Temperatures , FoodSafety.gov — https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures (accessed 2026-10-08) — Provides government cooking-temperature guidance for fish and egg dishes.