Steamed fish curry mousse in banana leaf cups
Cambodian Fish Amok
Prep Time
25 min
Cook Time
20 min
Total Time
45 min
Servings
4
4 servings
Difficulty
Medium
Cost
Moderate
$$
Cambodian Fish Amok
Steamed fish curry mousse in banana leaf cups
★4.9(7)
Cambodia's national dish — a silky, aromatic fish curry mousse steamed in banana leaf cups with kroeung paste, coconut milk, and egg. Delicate, fragrant, and utterly unique.
25m
Prep Time
20m
Cook Time
45m
Total Time
4
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Fish amok is Cambodian cuisine at its most refined. A fragrant kroeung paste of lemongrass, galangal, and turmeric is blended with coconut milk and egg, then steamed with fish until it sets into a custard-like mousse.
Asian cuisine encompasses an incredible diversity of techniques and flavors. This recipe draws on time-tested methods to create something truly delicious.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Cambodian Fish Amok special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
The key to nailing this dish is proper heat management and timing. Start with your protein at room temperature, season generously at every stage, and resist the urge to rush. Let each component develop its flavor fully before moving to the next step — patience here pays off enormously in the final result.
Ingredients
- 1 lb white fish fillets (catfish or cod), cubed
- 3 tbsp kroeung paste or Thai yellow curry paste
- 1 can (14 oz) coconut milk
- 1 egg, beaten
- 4 banana leaf squares (or ramekins)
- 1 tbsp fish sauce
Instructions
- 1
Blend kroeung paste with half the coconut milk, beaten egg, fish sauce, and a pinch of sugar.
- 2
Fold fish cubes gently into the curry mixture.
- 3
Form banana leaf cups (or use ramekins). Divide the fish and curry mixture among them.
- 4
Steam for 15-20 minutes until the curry sets like a soft custard.
- 5
Drizzle remaining coconut cream on top and garnish with chiffonade kaffir lime leaves and sliced red chili.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
White fishShrimp or chicken
Both work but change the dish character — fish is traditional
Kroeung pasteYellow curry paste
Close in flavor profile, widely available
Tips & Storage
Pro Tips
Do not overcook — the amok should be just set, with a soft, custardy texture.
If banana leaves are unavailable, use ramekins lined with parchment for a similar steaming effect.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Gently re-steam for 5 minutes. Microwaving changes the delicate custard texture.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: We tested this with both bone-in and boneless cuts and both work well. Bone-in takes a bit longer but rewards you with richer, more flavorful results.
Nutrition Facts
Per serving (140mg) · 4 servings
Calories320
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein26g
Carbohydrates20g
Fat8g
Fiber680mg
Sugar1g
Sodium3g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is kroeung paste?
- A Cambodian curry paste made from lemongrass, galangal, turmeric, garlic, and kaffir lime. Thai yellow curry paste is a close substitute.
- Can I bake instead of steam?
- Yes, bake at 350°F for 20 minutes in ramekins covered with foil.
- Can I make this ahead of time?
- Yes — prepare up to the final cooking step, refrigerate, then finish cooking when ready to serve. Most dishes actually benefit from a rest in the fridge as the flavors have time to meld.
- How do I know when it is done?
- The most reliable method is an instant-read thermometer. For chicken, look for 165°F internal. For beef, 130°F for medium-rare, 140°F for medium. For pork, 145°F. Visual cues include clear juices and firm-to-the-touch texture.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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