What is Fish Amok?
Fish Amok, known as amok trei (អាម៉ុកត្រី) in Khmer, is a cherished centerpiece of Cambodian cooking, widely regarded as the nation's signature dish and frequently served at celebrations. The dish traces its origins to the Khmer Empire of the 9th century. Tragically, during the Khmer Rouge era of the 1970s, Cambodia's rich cultural and culinary traditions faced widespread destruction, threatening Fish Amok's existence. Yet remarkably, the dish endured and has flourished once again.
This delicious dish derives its distinctive, captivating flavor from steaming a coconut milk curry mixture wrapped in banana leaves. The recipe features an aromatic blend of herbs and spices—lemongrass, turmeric, and kaffir lime leaves among them—creating a layered and enticing taste. Traditionally made with freshwater fish such as catfish, snakehead fish, goby, or river barb, the dish can also be prepared with chicken or prawns. Fish Amok is typically served alongside steamed rice and topped with fresh herbs like basil or cilantro.
While it might appear challenging to recreate at home, preparing Fish Amok is both enjoyable and satisfying. This article provides a comprehensive guide to crafting this delicious dish, including an ingredient list, detailed preparation steps, and serving recommendations. Come along as we watch Changkran Khmer's Chef Mongkol create his beloved dish in his own kitchen.
Fish amok recipe
Here is below a fish amok recipe you can use:
120g of Goby fish, skinned, boned, and thinly sliced
2 tbsp. of yellow Kroeung (spice paste) made of:
2 fresh lemongrass chalks, pelled and minced
5 g of galangal, peeled and minced
1 tsp of kaffir lime zest
5 g of fresh turmeric, peeled and chopped
2 cloves of garlic, peeled and finely chopped
1 shallot, peeled and finely chopped
1 tsp of fish sauce
1 tsp of chicken powder (Khnor)
2 tsp of palm sugar
½ cup of coconut milk
½ tsp of shrimp paste
1 tsp of chili oil
1 egg, beaten
1 pinch of salt
2 noni leaves
