Cambodian Fish Amok Recipe

Name: Cambodian Fish Amok
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 RawSpiceBar's Kroeung Spices; 1 Sambal oelek paste (see recipe); 3 cloves garlic, peeled and diced; 1 large shallot, peeled and chopped; 1 inch ginger, diced; 1 teaspoon light brown sugar; 2 teaspoons salt; 2 tablespoons vegetable oil; 1 cup coconut milk, well shaken; 1 tablespoon white sugar; 1 pound firm & mild white fish (halibut, mahi mahi or cod), skin removed; 1 1/2 cups fresh spinach leaves, chopped; 1 egg; 1 Steamed rice, to serve

Servings: persons

1 RawSpiceBar's Kroeung Spices
1 Sambal oelek paste (see recipe)
3 cloves garlic, peeled and diced
1 large shallot, peeled and chopped
1 inch ginger, diced
1 teaspoon light brown sugar
2 teaspoons salt
2 tablespoons vegetable oil
1 cup coconut milk, well shaken
1 tablespoon white sugar
1 pound firm & mild white fish (halibut, mahi mahi or cod), skin removed
1 1/2 cups fresh spinach leaves, chopped
1 egg
1 Steamed rice, to serve

1
1. To make the curry paste, put RawSpiceBar's Kroeung Spices, garlic, shallot, ginger, brown sugar and 1 teaspoon salt in the food processor; mix until it becomes a paste. 2. Slice the fish into 1/2-inch thick pieces and set aside. 3. Heat the vegetable oil in a saucepan over medium-high heat. Add curry paste and stir until fragrant, 1-2 minutes. 4. Add sambal oelek paste (for desired heat), coconut milk, white sugar and remaining salt, whisking to combine. 5. Turn heat to medium low and simmer for 2 minutes, whisking occasionally. Gently add the fish into the sauce. Add the spinach leaves and cover the pan. 6. Let the Amok simmer for 3-4 minutes, until the fish is just cooked through and the spinach is wilted. Uncover and keep heat on low. 7. In a small bowl, whisk the egg carefully, adding 2 tablespoons of the curry sauce from the pan to temper the egg so it doesn't curdle. Pour the egg mixture into the saucepan and gently fold it into the curry. 8. Transfer amok to single (soup) bowls over steamed rice and serve immediately. Enjoy!

275

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 RawSpiceBar's Kroeung Spices, 1 Sambal oelek paste (see recipe), 3 cloves garlic, peeled and diced, 1 large shallot, peeled and chopped, 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.

That's it — enjoy your meal!

Cambodian Fish Amok

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions