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Amok
Cambodia
Considered the centrepiece of Cambodian royal cuisine. The kroeung paste is the heart of Khmer cooking.
Cambodia's national dish — fish or chicken steamed in banana leaf cups with a delicate coconut and kroeung lemongrass paste. Fragrant, silky and deeply sophisticated.
Prep
30 mins
Cook
20 mins
Difficulty
Medium
Calories
490 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
500gwhite fish or chicken, thinly sliced
400mlcoconut milk
3 tbspkroeung paste lemongrass, galangal, kaffir lime
2 tbspfish sauce
1 tsppalm sugar
2kaffir lime leaves
banana leavesfor cups
eggto bind
Method
1
Blend kroeung with coconut milk, fish sauce, sugar and egg.
2
Toss fish in the mixture. Ladle into banana leaf cups.
3
Steam for 15-20 minutes until just set. Garnish with coconut cream and kaffir lime.
Chef's Tip
The mixture should be barely set — steaming too long makes it rubbery.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.