Cambodian Fish Amok

Cambodian Fish Amok

Cambodian Fish Amok

Fish amok is the national dish of Cambodia. It is very similar to many Thai yellow curries, but much milder in heat. This curry also uses eggs and spinach as ingredients, representing Cambodia’s French influence to the cuisine. I used walleye for the fish, but you can use any firm fleshed white fish.
Prep Time10 minutes
Cook Time12 minutes
Course: Main Course
Cuisine: cambodian
Keyword: Cambodian, fish, main course, Southeast Asian
Author: Alex Gorgos

Equipment

  • immersion blender

Ingredients

Curry Paste

  • 1 stalk lemongrass peeled and chopped
  • 1” galangal sliced
  • 4 lime leaves
  • 2 Thai red chilies
  • 4 garlic cloves
  • 3 shallots chopped
  • 2 tbsp ground turmeric
  • 2 tsp shrimp paste

Fish Amok

  • 2 tbsp coconut oil
  • 1 1/2 cups coconut cream
  • 1 lb tilapia, walleye, cod, snapper or any other firm fleshed white fish; sliced
  • 1 cup chicken stock
  • 2 large eggs beaten
  • 1 tbsp fish sauce
  • 1/2 lb baby spinach
  • 1/2 tbsp palm sugar
  • salt and pepper to taste

Garnish

  • red bell pepper julienned

Instructions

  • Add all the curry paste ingredients to a cup.
    Cambodian, main course, fish
  • Turn into a paste with an immersion blender. Alternatively, you can do this process with a mortar and pestle.
    Cambodian, main course, fish
  • Heat up the coconut oil over medium heat. Add in the curry paste and cook for 2 minutes.
    Cambodian, main course, fish
  • Pour in half of the coconut cream. Simmer for 2 minutes.
    Cambodian, main course, fish
  • Add in the fish. Simmer for 1 minute.
    Cambodian, main course, fish
  • Pour in the remaining coconut cream and chicken stock. Simmer for 5 minutes.
    Cambodian, main course, fish
  • Pour the beaten eggs, fish sauce, and palm sugar into the curry. Add in th spinach. Simmer for 1 minute until the spinach has wilted.
    Cambodian, main course, fish
  • Remove from the heat. Season with salt and pepper.
    Cambodian, main course, fish
Cambodian, main course, fish
Serve over steamed rice. Garnish with julienned red be pepper.