Recipe for Khmer "amok" fish from Cambodia

Fish Amok is held in esteem as the “signature” dish of Cambodia and can be found in abundance on menus in tourist hubs. Amok is a traditional Khmer dish usually made with fish. The food is traditionally similar to a curry stew and typically served in a boat made of banana leaves. Here is how you can make fish amok at home.


Ingredients for Amok Paste

2 pcs lemongrass, minced

5 g galangal, minced*

5 g turmeric (fresh or powder)

2 cloves garlic (chopped)


Ingredients for Fish Amok

300g of white fish like halibut or cod (skin removed and cut into small 1 inch pieces)

100g of oyster mushrooms roughly chopped

1 tablespoon of vegetable oil

2 tablespoons of fish sauce

200g of coconut milk

1 tablespoon of sugar

1 teaspoon of salt

2 amok “ngor” leaves or use kale or spinach leaves as an alternative

1 egg

2 Kaffir leaves thinly sliced

1 onion sliced thinly

2 banana leaves to serve (or baking paper)



1. Cut the fish into bite-sized pieces and set aside.

2. Clean and slice the vegetables.

3. In a large skillet, heat the curry seed oil, amok paste, and coconut milk. Heat thoroughly and cook until fragrant.

4. Add the vegetables (except kale, fish, and the rest of the seasoning) and cook for about 5 minutes.

5. Add fish and cook for 5 minutes.

6. Add the kale and egg

7. Serve in a basket made of banana leaves.



*Optional: Top with coconut cream and bell pepper.