Ingredient guide

White fish

“White fish” describes a broad group of fish rather than one species. For fish amok, a mild, firm fillet is useful because it holds together while it steams. A Cambodian chef's recipe names snakehead or another firm, mild white fish as options; the best choice depends on the recipe and what is available.

Keep fresh fish chilled. Cook it to 63°C (145°F), or until the flesh is opaque and separates easily with a fork.

Updated 9 October 2026

Food context

Countries: Cambodia

Cuisines: Khmer cuisine

Used in dishes

Used in recipes

Fish amok for Fish amok

Sources

Cambodian Fish Amok , Chef Nak — https://www.chefnak.com/cambodian-fish-amok (accessed 2026-10-08) — Recommends snakehead or another firm, mild white fish for one fish amok recipe; this is an example, not an exclusive species rule.
Safe Minimum Internal Temperatures , FoodSafety.gov — https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures (accessed 2026-10-08) — Advises cooking fish to 63°C (145°F), or until opaque and easily separated with a fork.
Safe Selection and Handling of Fish and Shellfish , FoodSafety.gov — https://www.foodsafety.gov/blog/safe-selection-and-handling-fish-and-shellfish (accessed 2026-10-08) — Advises buying refrigerated or iced fish and keeping it chilled before preparation.