Fish Amok


This is one of Cambodia’s most well known and popular dishes which incorporates the country’s finest ingredients from fish to chillies, to coconut to lemon grass. A truly inspiring dish.


  • 500g fish fillet
  • 4 lemon grass sticks chopped into slices
  • 2 slices of galangal
  • 2 whole red chillies
  • 4 cloves of garlic
  • 3 lime leaves chopped into slices
  • 4 shallots
  • ΒΌ tee spoon turmeric
  • 2 finger roots chopped into slices
  • 4 table spoons coconut milk
  • 2 table spoons of sugar (palm or white granulated)
  • 2 table spoons of fish sauce
  • 1 egg

Cooking method:

To make the fish amok paste you can either use a mortar & pestle or electric blender. Mix all the ingredients together (garlic, chilli, galangal, lemon grass, shallots, turmeric, lime leaves & finger roots) until the paste is a soft mixture.

Chop fish fillet into 2 inch squares & place in a bowl & then add the paste, mixing both together. Add the egg, fish sauce, coconut milk & sugar to the fish/paste mixing together. Then steam the fish for 20-25 minutes.

Serve hot with basmati rice & sprinkle Thai basil onto the fish.

(Serves 2 people)

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