Southeast Asian · Lunch · Dinner

Fish Amok

Name: Fish Amok
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Cuisine: Southeast Asian
Ingredients: 600 g White fish fillets (tilapia, catfish or snapper), skinless; 1 can (400 ml) Light coconut milk; 1 large Egg; 2 stalks Lemongrass; 1 thumb-sized piece Galangal, peeled; 1 tsp Ground turmeric; 4 cloves Garlic; 2 medium Shallots; 6 leaves Kaffir lime leaves; 2 medium Red chillies; 2 tbsp Fish sauce; 1 tsp Palm sugar or brown sugar; 5 cups Spinach leaves (stand-in for noni leaves); 1 cup Brown jasmine rice; 2 cups Water (for rice)

អាម៉ុកត្រី (Amok Trey)

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

Tender chunks of white fish folded into a fragrant lemongrass and turmeric coconut custard, then gently steamed on a bed of greens until just set. This lighter take on Cambodia's best-loved curry uses light coconut milk and comes with nutty brown jasmine rice.

Prep: 25 min
Cook: 40 min
Total: 65 min
Serves: 4

Medium
Dairy Free
High protein

23%

Per serving465kcal23% of a 2,000 kcal day

38gProtein

56gCarbs

12gFat

4gFiber

Calories come from: Carbs 46% · Fat 23% · Protein 31%

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Ingredients

For 4 servings

600 gWhite fish fillets (tilapia, catfish or snapper), skinless
1 can (400 ml)Light coconut milk
1 large50 gEgg
2 stalks50 gLemongrass
1 thumb-sized piece20 gGalangal, peeled
1 tspGround turmeric
4 cloves12 gGarlic
2 medium60 gShallots
6 leavesKaffir lime leaves
2 medium20 gRed chillies
2 tbsp36 gFish sauce
1 tsp5 gPalm sugar or brown sugar
5 cups150 gSpinach leaves (stand-in for noni leaves)
1 cup200 gBrown jasmine rice
2 cups480 gWater (for rice)

Steps

1
Rinse the brown rice, put it in a pan with the 480 ml water and bring to the boil.
2
Cover, lower the heat and simmer for 40 minutes until the water is absorbed, then rest off the heat, lid on.
3
Trim the lemongrass and thinly slice the tender lower part.
4
Slice one chilli for the paste and finely slice the other for garnish.
5
Pound or blend the lemongrass, galangal, turmeric, garlic, shallots, 4 lime leaves and the paste chilli with 2 tbsp of the coconut milk into a smooth kroeung paste.
6
Set aside 4 tbsp of the thickest coconut milk from the top of the can for topping.
7
Whisk the rest of the coconut milk with the paste, egg, fish sauce and sugar.
8
Cut the fish into 3 cm pieces and gently fold them into the coconut mixture.
9
Line 4 heatproof bowls or banana-leaf cups with the spinach.
10
Spoon the fish mixture over the spinach.
11
Steam over simmering water for about 20 minutes until the custard is set and the fish flakes and reaches 63 °C / 145 °F.
12
Finely shred the remaining 2 lime leaves.
13
Top each amok with a tablespoon of the reserved coconut milk, the shredded lime leaves and sliced chilli, then steam 2 minutes more.
14
Serve hot with the brown rice.

Swaps, storage and make-ahead

Swaps

Use firm tofu cubes instead of fish and a fish sauce alternative such as soy sauce, choosing an egg-free set-up is not possible here, so this swap makes it vegetarian rather than vegan.
Swap the brown jasmine rice for white jasmine rice if you prefer the softer texture shown in the photo, simmering it for about 15 minutes instead of 40.
Use fresh ginger if you can't find galangal; the flavour is less citrusy but still works well.
If you need it gluten-free, choose a fish sauce labelled gluten-free, since some brands contain wheat.

Storage

Refrigerate leftover amok in an airtight container within 2 hours and eat within 3 to 4 days. Cool leftover rice quickly, ideally within 1 hour, refrigerate it and eat it within 1 day. Reheat each only once, until steaming hot. Amok is best eaten fresh and should not be frozen, because the egg and coconut custard turns grainy and watery.

Make ahead

Make the kroeung paste up to 2 days ahead and keep it covered in the fridge, and cook the rice a day ahead, cooling it quickly and refrigerating it. Mix in the fish and steam the amok just before serving.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: FishEggs

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (522 g)	Per 100 g
Calories	465 kcal	89 kcal
Protein	38.1 g	7.3 g
Carbohydrates	56.3 g	10.8 g
of which sugars	3.7 g	0.7 g
Fiber	3.5 g	0.7 g
Fat	12.3 g	2.4 g
of which saturated	8.3 g	1.6 g
Sodium	844 mg	162 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.