published Oct 09, 2024 Steamed fish curry has an extraordinary texture that is light and airy, like a souffle or custard, which makes this dish truly one-of-a-kind. It is both sweet and salty, with savory notes from the fish sauce, herbs, and curry paste. At the same time, it’s aromatic and fragrant — my mouth is watering just thinking about it! It reminds me of the flavors in tom kha gai soup, but this amok recipe isn’t nearly as spicy. With a rich taste, subtle heat, and fluffy texture, it presents the most flavorful and beloved Cambodian ingredients in a dish that goes down easy and leaves you craving more. I first had this when I was in Cambodia earlier this year. After exploring the sites and smells in the city of Siem Reap, we decided on a down-time day of relaxing. That morning I decided to check out the app Get Your Guide to see what was around that might be of interest food wise and decided to take a cooking class. This was the dish I made as well as the Glass Noodle Salad and delicious Banana with Coconut Milk dessert. Once I got home I knew I had to replicate them! Loving this seafood curry recipe? Try Thai baked halibut, which pairs white fish with sweet green curry!
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Banana Bowls – Cambodian steamed fish curry is traditionally made in bowls made from banana leaves. You’ll need banana leaves and toothpicks to secure them. If these items aren’t accessible, you can instead use any heat-proof individual serving bowls. Bamboo Steamer – Or a similar steamer. Food Processor
Storing and Reheating
Leftover fish curry can be refrigerated for up to 4 days. It is my opinion that this amok recipe is a day-of dish — you lose the fluffy texture, and the fishy flavor starts to overpower some of the more delicate ones from the herbs and curry paste. If you can’t find finger root, you can substitute it with a mix of fresh ginger and galangal. Ginger will give you that spicy, zesty flavor, while galangal adds the earthy, citrusy notes similar to finger root. If you only have ginger, that’ll work too, but the taste will be slightly less complex.
White Fish – You can use any firm white fish for this amok recipe. I use cod. Coconut Milk – This can be substituted with any normal cream. Since it’s thicker than regular milk, you’ll need to use heavy cream or half and half to get the same thick, creamy curry sauce we’re going for. Eggs – The eggs are what really set this apart from other curry dishes, giving the curry real substance and body. Fish Sauce – This sauce adds a salty, savory flavor to the curry. Substitute with soy sauce. Sugar – Plain white granulated sugar is best. Kaffir Lime Leaves – This ingredient is the secret behind the intoxicating aroma of spicy, citrusy Southeast Asian dishes! Substitute with lime zest — roughly 2 teaspoons per leaf. Thai Basil – A savory, spicy herb with a subtle licorice-like flavor. Star anise is the best alternative in this fish amok recipe. Curry Paste – Feel free to use any curry paste! You can use storebought, my homemade yellow or red curry paste, or see the recipe card for a quick and easy homemade curry paste perfectly suited for this dish.
When I reached out to her via WhatsApp asking about her fish amok recipe compared to those I saw online using eggs/steamed she said the following:“Hi Kevin, nice to hear from you. Yes there are 2 ways. At home you can add egg and steam. In restaurants this takes too long so we don’t add egg and we don’t steam. Some restaurants add egg and don’t steam. Enjoy!” So give this version a try and let me know! I used her curry paste recipe and the rest is my adaption of the classic recipe. But if you are looking to reheat leftovers, I would do so in the oven at a relatively low temperature, around 275 degrees F, until warmed through. Love this recipe? Share it with the world on Pinterest.
