Easy Cambodian Amok
A steamed fish curry in banana leaf with coconut and kroeung paste — steaming gently rather than boiling is essential, since the egg in the custard base will curdle if it cooks too hard or fast.
Total time
45 min
Prep
20 min
Cook
25 min
Difficulty
medium
Cuisine
Cambodian
gluten-freehigh-protein
Ingredients
500gwhite fish fillets
1/2 cupkroeung curry paste
400ml tincoconut milk
Instructions
1
Whisk the kroeung paste with the coconut milk and egg until smooth to form the custard base.
2
Fold in the cubed fish.
3
Pour the mixture into banana leaf bowls or a shallow dish.
4
Steam gently for 20-25 minutes until just set, it should still have a slight wobble, similar to a soft custard.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
Calories
343
Protein
26.1g
Fat
25.1g
Carbs
5.5g
Fiber
2.2g
Sodium
90mg
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