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Fish, South and Southeast Asian

Fish amok with rice

Fish amok with rice is a Cambodian dish for 4 people, ready in 50 minutes, medium difficulty, for about €4.40 per person. Cod steams in a coconut milk and egg cream flavored with lemongrass, turmeric and yellow curry paste. The key to success is stirring the cream in one direction only so it sets like a light custard.

Tonight, amok, Cambodia's great specialty, fish steamed in a fragrant coconut cream, tender as a custard, served with rice.

Fish amok with rice
Total time
50 min
Difficulty
Medium
Cost per person
€4.40
Calories per person
560 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall, Spring
The kids
They generally like it

Amok is first and foremost about that cream, something between a custard and a mousse, scented with lemongrass and turmeric without ever being spicy. The cod steams gently inside it, staying moist and flaking easily with a fork. Jasmine rice soaks up the coconut juices that escape from the dish, and basil adds a fresh note at the end.

This dish asks for a bit of organization, between blending the kroeung paste and watching the steaming, but nothing complicated once you know the moves. Make it on a Sunday when you have time to enjoy the process, or to change things up on a night you have friends over. Kids generally like its soft texture and mild flavor, as long as you pick a yellow curry paste that isn't too strong.

The ingredients

4 people

Fish counter

  • Cod fillets 600 g

Pantry

  • Coconut milkoften in the pantry 40 cl
  • Turmericoften in the pantry 1 tsp
  • Yellow curry pasteoften in the pantry 1 tbsp
  • Fish sauceoften in the pantry 2 tbsp
  • Jasmine riceoften in the pantry 300 g

Dairy

  • Eggs 2

Fruits and vegetables

  • Lemongrass 2
  • Fresh ginger 2 tsp
  • Garlic 3 cloves
  • Shallots 2
  • Lime 1
  • Basil leaves 8

Allergens Shellfish, Fish, Eggs

The step by step recipe

  1. Blend the lemongrass, ginger, garlic, shallots, turmeric and curry paste into a smooth paste, this is the kroeung.

    If you don't have galangal, ginger works just fine.

  2. Mix the paste with the coconut milk, beaten eggs and fish sauce until you get a thick cream.

    Stir in one direction only, this works a bit of air into the cream.

  3. Cut the fish into pieces, add it to the cream, then divide everything among four ramekins or a dish lined with basil leaves.

    If you don't have banana leaves, parchment paper or basil leaves line the dish nicely.

  4. Steam or cook in a water bath in the oven at 180°C. 25 min

    The cream is ready when it has set like a custard and no longer jiggles in the center.

  5. Cook the jasmine rice in water, drain it, drizzle the amok with a little coconut milk and serve with the rice. 12 min

    A drizzle of coconut milk on top gives it a nice glossy finish.

Our tips to get it right

  • Pick a thick, full fat coconut milk, the cream sets better and the custard stays creamy.
  • If you use ramekins, fill them only halfway so the cooking stays even and quick.
  • Taste the kroeung before mixing it into the coconut milk, you can adjust the fish sauce or curry paste to your liking.

The variations

  • Swap the cod for salmon or shrimp for a richer texture.
  • For a vegetarian version, use firm tofu cubed instead of the fish, and soy sauce instead of fish sauce.
  • For rushed kids, pour the cream straight over the fish in one large dish, it cooks faster and serving is simpler.

What to serve it with

  • Plain jasmine rice
  • Crisp cucumber salad
  • Iced jasmine tea

Storage

Amok keeps for 2 days in the fridge in a sealed container. It doesn't freeze well since the egg and coconut cream changes texture once thawed. Reheat it gently in a water bath or steamer so it doesn't curdle.

Questions about this dish

Can you make amok ahead of time?

You can make the kroeung paste and the cream the day before and keep them separately in the fridge. Assemble and steam right before serving so the texture stays perfect.

What if I don't have yellow curry paste?

A mild red curry paste works too, though the flavor will be a bit stronger. In a pinch, ground turmeric and cumin can stand in as well.

Why didn't my cream set like a custard?

The cooking time was probably too short or the oven temperature too low. Check that the center no longer jiggles before taking the dish out.

Can I cook amok without ramekins?

Yes, one large dish lined with basil leaves works well. The cooking time is a bit longer then, add a few extra minutes of steaming.

How long does it take to make a fish amok with rice?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a fish amok with rice?

About 560 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a fish amok with rice cost?

About €4.40 per serving, or €17.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, fish, eggs. Always check the labels of the products you buy.

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