Cambodian Fish Amok (Steamed Fish Curry Soufflé)

A classic Cambodian dish of tender fish steamed in a fragrant coconut curry custard, traditionally served in banana leaf cups. This recipe walks you through making kroeung (aromatic curry paste) from scratch, preparing the fish mixture, and steaming to perfection. Includes tips for ingredient substitutions and alternative equipment.

IntermediateCambodianServes 4

Printable version with shopping checklist

Source Video
1h
Prep
43m
Cook
12m
Cleanup
1h 55m
Total

Cost Breakdown

Total cost:$30.85
Per serving:$7.71

Critical Success Points

  • • Prep Aromatic Paste Ingredients (Kroeung)
  • • Make Kroeung (Aromatic Paste)
  • • Mix Curry Base
  • • Line Cups and Fill
  • • Steam Amok (First Stage)
  • • Add Coconut Cream and Steam Again

Safety Warnings

  • • Use caution when handling turmeric and chilies; they can stain skin and irritate eyes.
  • • Be careful when using open flame to soften banana leaves.
  • • Steam can cause burns; use tongs or oven mitts when removing cups from steamer.
  • • Ensure fish is fully cooked before serving.
← Back to All Recipes