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Recipe

Fish amok

Editorial illustration of Fish amok.

Fish amok combines mild fish with fragrant kroeung, coconut cream and egg, then steams the mixture until softly set. This version follows the published quantities and method of Cambodian chef Nak, whose recipe appears in her cookbook NHUM.

Banana-leaf cups give the portions their familiar presentation, while heat-safe ramekins work at home. A long mild red chilli adds colour; bird's-eye chilli will make the dish much hotter.

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 and keep it chilled while you prepare the other ingredients. Set aside 20 ml of the coconut cream. Remove the tough centre ribs from the lime leaves and slice the leaves very finely. For a curled chilli garnish, soak the thin strips briefly in cold water, then drain and dry them. (8 minutes)
  2. Stir the kroeung, mild red-pepper paste, prahok or shrimp paste, palm sugar and salt together. Mix in the eggs, then the coconut cream. Fold in the fish until coated. Do not taste the raw mixture. (5 minutes)
  3. Rest the covered fish mixture in the refrigerator for 15–20 minutes. During this time, wipe the banana leaves clean and fold pairs of 15 cm circles into cups, securing the corners with toothpicks. If using ramekins, oil them lightly instead. (12 minutes)
  4. Bring the steamer water to a steady boil. Divide the mixture among the cups or ramekins, leaving room at the top. Cover and steam for about 10 minutes. Check a piece from the centre and continue cooking until it reaches 63°C (145°F), or is opaque and flakes easily, and the mixture has set softly. The time depends on the size of each portion. (10 minutes)
  5. Spoon a little of the reserved coconut cream over each portion. Add the shredded lime leaf and mild red chilli, if using, then cover and steam for 2 minutes more. (2 minutes)
  6. Serve hot with steamed rice. The fish should be tender and the coconut mixture softly set. (2 minutes)

Recipe notes

Contains fish and egg. Prahok is fermented fish; shrimp paste contains shrimp. Coconut is also used in this recipe. For safety, cook fish to 63°C (145°F), or until opaque and easy to flake. Steaming time varies with portion size and container.

Sources

  • Cambodian Fish Amok , Chef Nak — https://www.chefnak.com/cambodian-fish-amok (accessed 2026-10-08) — Cambodian chef Nak's published recipe and quantities: fish, kroeung, coconut cream, dried mild red-pepper paste, shrimp paste, egg, lime leaf and banana-leaf cups. The page does not report a kitchen-test protocol.
  • Fish Amok Recipe , Royal Embassy of Cambodia in London — https://www.cambodiaembassyuk.org/fish-amok-recipe/ (published 2022-02-11) (accessed 2026-10-08) — Cambodian Embassy recipe by Eleven One Kitchen documenting fish amok ingredients, leaf wrapping and a steamed egg-enriched variation.
  • Safe Minimum Internal Temperatures , FoodSafety.gov — https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures (accessed 2026-10-08) — Safe minimum cooking temperature and doneness cues for fish.