Fish Amok (Cambodian Coconut Fish Curry in Banana Leaf)
Cambodia's national dish. White fish folded through a homemade lemongrass and galangal curry paste with coconut milk, set with egg and steamed in banana leaf bowls.
1 hr 5 mins
Getting Somewhere
Serves 4
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Nutrition per serving
340
Calories
26g
Protein
10g
Carbs
22g
Fat
Ingredients
- 3 garlic cloves, finely chopped
- 1 large shallot, finely chopped
- 3 lemongrass stalks, tender inner part only, finely chopped
- ½ inch piece galangal, peeled and chopped
- 2 kaffir lime leaves, finely chopped (or lime zest)
- 1 teaspoon turmeric
- 1 teaspoon light brown sugar
- 1 teaspoon salt
- 2 teaspoons chilli paste, such as sambal oelek
- 1 tablespoon vegetable oil
- ½ teaspoon shrimp paste (optional, anchovy paste works too)
- 1 cup coconut milk, well shaken
- 1 tablespoon white sugar
- 1 teaspoon salt
- 1 lb (450g) firm white fish such as halibut, mahi mahi or cod, skinned
- 1 cup spinach leaves, cut into ribbons
- 1 egg
- 1 tablespoon fish sauce
- 1 red bell pepper, sliced
- Thinly sliced kaffir lime leaves to finish
- Banana leaves, to make the bowls (frozen ones from an Asian grocer are fine)
How to make it
1. Make the paste Pound the garlic, shallot, lemongrass, galangal and lime leaves in a mortar and pestle until they break down, then add the turmeric, sugar, salt and chilli paste and keep going until you have a rough paste. A small food processor works too.
2. Make the banana leaf bowls Wipe the leaves and soften them for a few seconds over a flame or in hot water so they don't split. Cut into roughly 20cm rounds, use two layers per bowl, fold up four sides and pin each corner with a toothpick.
3. Start the curry Slice the fish into bite-sized pieces about 1cm thick. Heat the oil in a saucepan over medium-high heat and fry the paste for a minute. Add the shrimp paste, coconut milk, sugar and salt and whisk together. Simmer on medium for 2 minutes.
4. Add the fish Add the fish and spinach and fold gently so the fish doesn't break up. Simmer 3–4 minutes until the fish is just cooked. Turn off the heat.
5. Set it with egg Whisk the egg with the fish sauce and a couple of spoonfuls of the hot curry, then stir it gently back into the pan.
6. Fill and steam Spoon the curry into the banana leaf bowls, lay a few strips of red pepper on top and steam over simmering water for 10–15 minutes until it's just set, like a soft custard.
7. Finish Scatter over the shredded lime leaves and serve in the leaf bowls with jasmine rice.
Good to know
- No banana leaves? Steam it in ramekins. It won't look as good but it tastes the same
- Galangal looks like ginger but tastes more citrusy and peppery. Ginger is an acceptable swap in a pinch
- Don't let the curry boil once the egg is in or it scrambles
Cooking ability level
Photos
