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Recipe

Fish amok

Editorial illustration of Fish amok.

This Fish Amok follows the published proportions and core method of Cambodian chef Nak's recipe: firm fish is combined with kroeung, coconut cream, egg, mild dried-red-pepper paste and a little prahok or shrimp paste, then gently steamed until silky. It is a documented version, not a claim to the only authentic Fish Amok.

The long red chilli is a mild garnish for colour; it should not be replaced with a bird's eye chilli unless you deliberately want much more heat. Banana-leaf cups are traditional in many presentations, but lightly oiled heat-safe ramekins remain a practical home alternative.

Yield
4–6 servings
Prep time
25 minutes
Cook time
12 minutes
Total time
45 minutes
Dish
Fish amok

Ingredients

Amok

To finish

Leaf cups

To serve

Method

Techniques, in order: Steaming

  1. Cut the fish into 2–3 cm pieces. Reserve 20 g of the coconut cream. Finely shred the lime leaves and long red chilli; if using the chilli, soak the strips briefly in cool water, then drain and dry. (8 minutes)
  2. In a mixing bowl, combine the kroeung, red pepper paste, prahok or shrimp paste, palm sugar and salt. Stir in the eggs, then the coconut cream. Fold in the fish gently so the pieces remain intact. Do not taste the uncooked mixture. (5 minutes)
  3. Let the fish rest in the mixture for 15 to 20 minutes. Meanwhile, if using banana leaves, wipe them clean. Stack pairs of 15 cm circles with the shiny side facing out, fold four corners and secure each cup with toothpicks. Otherwise, lightly oil heat-safe ramekins. This preparation can overlap with the resting time. (12 minutes)
  4. Bring the steamer water to a boil. Fill each cup or ramekin no more than 80% full. Steam, covered, for 10 minutes, until the fish is opaque and the mixture has begun to set. (10 minutes)
  5. Uncover. Top each portion with a little reserved coconut cream, a pinch of lime leaf and the long red chilli, if using. Cover and steam for 2 minutes more. (2 minutes)
  6. Serve warm with steamed rice. Fish Amok should be silky and aromatic, never heavy; do not hold it over steam after it has set. (2 minutes)

Recipe notes

Allergens: fish, egg and coconut; prahok is fermented fish. Safety: keep raw fish and its utensils separate from ready-to-eat garnishes. Do not taste the uncooked mixture. Steam until the fish is opaque and flakes easily; if using a thermometer, aim for 63°C / 145°F at the thickest piece. Variation: kroeung, leaf lining and fish vary by cook. Banana leaves are optional—use lightly oiled heat-safe ramekins if you cannot form leaf cups.

Sources

  • Cambodian Fish Amok , Chef Nak — https://www.chefnak.com/cambodian-fish-amok (accessed 2026-09-03) — Cambodian chef reference for the quantities and method: fish with kroeung, coconut cream, dried mild red-pepper paste, prahok or shrimp paste, egg, lime leaf and banana-leaf cups.
  • Fish Amok Recipe , Royal Embassy of Cambodia in London — https://www.cambodiaembassyuk.org/fish-amok-recipe/ (published 2022-02-11) (accessed 2026-09-03) — Official Cambodian Embassy reference for kroeung, fish, coconut, egg, optional leaf wrapping and steamed Fish Amok variations.