Fish Amok Recipe – Eats Now

Name: Fish Amok
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kreung Paste; 5 kaffir lime leaves, ribs removed, thinly sliced; 3 california dried red chilies, soaked in water until soft, drained, seeds discarded, chopped; 3 slices galangal, peeled and chopped; 3 garlic cloves, thinly sliced; 3 slices lesser ginger, peeled and chopped (kacheay); 3 shallots, thinly sliced; 2 stalks lemongrass, bottom parts only, thinly sliced; 2 small piece fresh turmeric, peeled and sliced or 1 teaspoon ground turmeric; Fish Amok; 1/2 cup coconut milk, plus another 1/2 cup for garnish; 1 tablespoon chili paste; 1 tablespoon fish sauce; 1 tablespoon sugar; 1 teaspoon shrimp paste; 1/2 teaspoon salt; 1 egg, lightly beaten; 1 lb boneless skinless meaty white fish, cut into 1/4-inch-thick slices; 8 banana leaves; 4 handfuls baby spinach leaves; 4 fresh red chilies, cut lengthwise several times from the tip to 1/4 inch from the stem end; steamed white jasmine rice, for serving

Servings: persons

Kreung Paste
5 kaffir lime leaves, ribs removed, thinly sliced
3 california dried red chilies, soaked in water until soft, drained, seeds discarded, chopped
3 slices galangal, peeled and chopped
3 garlic cloves, thinly sliced
3 slices lesser ginger, peeled and chopped (kacheay)
3 shallots, thinly sliced
2 stalks lemongrass, bottom parts only, thinly sliced
2 small piece fresh turmeric, peeled and sliced or 1 teaspoon ground turmeric
Fish Amok
1/2 cup coconut milk, plus another 1/2 cup for garnish
1 tablespoon chili paste
1 tablespoon fish sauce
1 tablespoon sugar
1 teaspoon shrimp paste
1/2 teaspoon salt
1 egg, lightly beaten
1 lb boneless skinless meaty white fish, cut into 1/4-inch-thick slices
8 banana leaves
4 handfuls baby spinach leaves
4 fresh red chilies, cut lengthwise several times from the tip to 1/4 inch from the stem end
steamed white jasmine rice, for serving

1
For the kreung paste:
2
Pound together the lime leaves, red chiles, galangal, garlic, kacheay, shallots, lemongrass and turmeric, a few ingredients at a time, using a mortar and pestle until a fine paste forms.
3
For the fish amok:
4
Mix together the kreung paste with the coconut milk, chili paste, fish sauce, sugar, shrimp paste, salt and egg in a large bowl. Add the fish and combine well with the kreung paste marinade. Set aside and allow the marinade to infuse the fish, about 15 minutes.
5
Set up a steamer. Make the banana leaf (konthoang) bowls by placing 2 banana leaves on top of each other and folding into little rectangular bowls with the tapered sides folded up and held together with bamboo toothpicks. Make 4 konthoangs total. Make a bed of spinach leaves in the bottom of each konthoang. Divide the marinated fish between the bowls, and place on top of the spinach beds. Spoon 2 tablespoons of coconut milk over each serving of fish and top off with a fresh red chile. Place the filled konthoangs (amoks) in the steamer and steam until the fish is cooked through, about 20 minutes. Enjoy with steamed white jasmine rice!
6
Cook's Note: Amok can also be made with boneless, skinless slices of chicken or peeled and deveined large shrimp.

547

kcal

Calories

Fat

123

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 22 ingredients. The key ingredients include: Kreung Paste, 5 kaffir lime leaves, ribs removed, thinly sliced, 3 california dried red chilies, soaked in water until soft, drained, seeds discarded, chopped, 3 slices galangal, peeled and chopped, and more.

Yes, 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!

Fish Amok

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions