SeafoodCambodianMedium

Cambodian Fish Amok with Coconut Milk and Kroeung

Fish Amok is a Cambodian curry made with fish, coconut milk, and kroeung spice paste, steamed in banana leaves. Ready in 50 minutes.

Fish Amok features a unique blend of spices and coconut, providing an aromatic and creamy curry experience. It's traditionally steamed for a delicate texture.

Why This Recipe Works

Balanced Flavors: The kroeung paste adds depth with its blend of spices, enhancing the fish's natural taste.
Creamy Texture: Coconut milk creates a rich sauce that complements the fish while keeping it moist.
Traditional Method: Steaming in banana leaves ensures even cooking and infuses the fish with subtle flavors.

Chef's Pro Tip: For a richer flavor, let the fish marinate in the coconut mixture for at least 15 minutes before steaming.

Pinar - MsPinaQ

2026-09-04

Recipe by MsPinaQ

0(0 reviews)

Prep Time

20 min

Cook Time

30 min

Total Time

50 min

Servings

Handy tools while you cook

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Cups → Grams Oven °C / °F Servings

Directions

1
Cut the fish fillets into small pieces and place them in a bowl.
2
In a separate bowl, mix coconut milk, kroeung paste, fish sauce, and brown sugar.
3
Combine the fish with the coconut milk mixture and stir well.
4
Cut banana leaves into squares and use them to create cups for steaming.
5
Pour the fish mixture into each banana leaf cup, folding the leaves to secure.
6
Steam the cups over boiling water for about 30 minutes until cooked through.
7
Serve hot, garnished with lime juice, fresh basil, and sliced chili.