Traditional Khmer (Cambodian) dishes like amok are often cooked using fish, however they can also be made with chicken or beef. The cuisine is often served on a banana-leaf boat and resembles a curry stew. You can choose to offer rice with or without an amok Cambodia.
You may take a Khmer cooking lesson that probably includes a recipe for Cambodian fish amok if you sign up for our culinary trip, Cooking and Culture of Vietnam and Cambodia. Or, if you simply can’t wait, try this fantastic fish amok dish from our Cambodian Khmer cooking class.
120 g Fresh boneless fish fillet (some type of white fish)
50 mL Coconut milk
30 mL Water
20 g Carrot
20 g Cabbage
20 g Kale (destemmed)
10 g Mushrooms (preferably oyster)
1 tsp Oyster sauce*
2 Noni leaves*
1 tsp Fish sauce*
1 tps Chicken broth
1 tsp oil
1/2 tsp Shrimp paste*
1 tsp Sugar
2 tsp Amok paste (recipe follows)
Banana leaves for serving*
- Cut the fish into bite sized pieces and set aside.
- Clean and slice the vegetables.
- In a large skillet, heat the curry seed oil, amok paste, shrimp paste, and coconut milk. Heat thoroughly, cooking until fragrant.
- Add the vegetables except the kale, the fish, and the rest of the seasoning and cook for about 5 minutes.
- Add the kale and egg.
- Serve in a basket made of banana leaves, if possible, and top with coconut cream, kaffir lime, and bell pepper.