A silky steamed fish curry-custard in banana-leaf cups, built on pounded lemongrass kroeung and coconut cream.

Where does Fish Amok come from?

Fish Amok is a Cambodian (Khmer) dish from Siem Reap, Cambodia.

Can Fish Amok be made vegan, gluten-free, or dairy-free?

Yes. This Fish Amok recipe includes ingredient substitutions to make it vegetarian, vegan, gluten-free, dairy-free, nut-free, or egg-free — including several of those at once, such as gluten-free and dairy-free together.

How long does Fish Amok take to make?

About 55 minutes total (30 minutes prep, 25 minutes cooking), serving 4.

Recipe

Name: Fish Amok
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Cambodian (Khmer)
Ingredients: 1.25 lbs firm white fish fillets, sliced; 3 stalks lemongrass, tender parts, sliced; 1-inch each galangal (or ginger) + turmeric root (or 1 tsp ground); 4 makrut lime leaves, ribboned; 3 shallots; 3 cloves garlic; 1.5 cups coconut cream; 2 tbsp fish sauce; 1 tbsp palm sugar; 1 egg; 4 cups’ worth banana leaves (or ramekins); 2 cups spinach or nhor leaves

Asia → 🇰🇭 Cambodia → Siem Reap

Fish Amok

Cambodian (Khmer) · medium · serves 4

prep 30 min · cook 25 min

~824 cal · 44g protein · 81g carbs · 41g fat (estimated, per serving)

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Fish amok custard in banana-leaf cups topped with coconut cream

🇰🇭 Siem Reap

Amok — the word refers to the steaming itself — is Cambodia’s ceremonial dish, reaching back to the royal kitchens of Angkor. Real amok sets like a savory custard, perfumed with kroeung, the pounded lemongrass-galangal-turmeric paste that anchors Khmer cooking.

Make it yours

Toggle a diet and the ingredients rewrite themselves with regional substitutes.

🥕 Vegetarian

🌱 Vegan

🌾 Gluten-Free

🥛 Dairy-Free

🥜 Nut-Free

🥚 Egg-Free

Ingredients

Serves 4 —

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1.25 lbs firm white fish fillets, sliced

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3 stalks lemongrass, tender parts, sliced

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1-inch each galangal (or ginger) + turmeric root (or 1 tsp ground)

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4 makrut lime leaves, ribboned

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3 shallots

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3 cloves garlic

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1.5 cups coconut cream

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2 tbsp fish sauce

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1 tbsp palm sugar

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1 egg

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4 cups’ worth banana leaves (or ramekins)

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2 cups spinach or nhor leaves

Instructions

Pound the lemongrass, galangal, turmeric, shallots, garlic, and half the lime leaves into a fine kroeung paste.

Whisk the kroeung with coconut cream, fish sauce, palm sugar, and the egg (or cornstarch).

Fold in the fish (or tofu and mushrooms). Line banana-leaf cups or ramekins with the greens and fill.

Steam gently 18–20 minutes until just set, with the faint wobble of custard.

Top with a spoon of thick coconut cream and the last lime-leaf ribbons. Serve with rice.

Siem Reap Khmer tradition.

Ratings & reviews

No reviews yet — be the first to cook it.

🌏 While it simmers — know your destination

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Siem Reap. Gateway to Angkor, home of the silkiest amok.

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Cambodia. Khmer kitchens of lemongrass, river fish, and Angkor legacy.

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Asia. From street-cart woks to slow monastery kitchens.

The story behind this dish is up top — worth a read while the pot works.

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Richard Moore & Kelsey Tucker

Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →