Cambodian Fish Amok Recipe

Name: Cambodian Fish Amok
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g fish; 2 sheets banana leaves; 3 sticks lemongrass; 100 g galangal; 100 g turmeric; 1 red onion; 2 kaffir lime leaves; 3 garlic cloves; 2 eggs; 100 g peanuts; 250 g coconut cream; 3 star anise; 1 teaspoon salt

Servings: persons

250 g fish
2 sheets banana leaves
3 sticks lemongrass
100 g galangal
100 g turmeric
1 red onion
2 kaffir lime leaves
3 garlic cloves
2 eggs
100 g peanuts
250 g coconut cream
3 star anise
1 teaspoon salt

1
Make a banana leaf basket.
2
Chop lemongrass, turmeric, and galangal.
3
Add to chopped red chilli and red onion garlic & kaffir lime.
4
Add peanuts and coconut cream.
5
Mix in blender until very smooth.
6
Chop 'noni' leaf and fish.
7
Heat pan, add oil and then kreung.
8
Add star anise to pan.
9
Season with salt & add a spoonful of coconut milk.
10
Add the fish.
11
Stir and let simmer.
12
Beat egg and add to pan.
13
Add 'noni' leaf.
14
Add mixture to banana leaf bowl.
15
Cover with more beaten egg.
16
Steam for around 10 minutes.

670

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 250 g fish, 2 sheets banana leaves, 3 sticks lemongrass, 100 g galangal, and more.

Yes, Cambodian Fish Amok falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cambodian Fish Amok

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