Making Khmer Fish Amok is a classic Khmer dish. It is a popular fish dish that is usually served in Cambodia. It is also one of the most popular Cambodian recipes for street food, especially at night markets. The Khmer fish amok recipe can be served hot or cold. In Cambodia, the dish is usually served cold.

Amok is a traditional Khmer dish made with fish, kaffir lime leaves, shrimp paste and tamarind juice (a sour, acidic fruit). It is similar to other Thai dishes, most notably sampan or kao kha.

If you have a little more time, and a little more patience, this is a pretty easy and delicious recipe to follow. All you need to do is mix up some fish sauce with some lime juice, and then coat the fish with it. Put the fish in the fridge for about an hour and the fish will be pretty much ready to cook. This is not a light recipe, but it is one that is worth trying out. It is a bit time consuming, but if you follow the recipe then you can taste the results.

This genuine Khmer Fish Amok Recipe is a classic Khmer meal that may be prepared with chicken or beef. Amok is a traditional Khmer Royal cuisine that dates back to the Khmer Empire. The meal is usually served in a banana leaf boat, similar to a curry stew.


1 pound fresh white fish, cut into bite-size pieces    
1 teaspoon of soy sauce (more or less up to you)    
a quarter cup of palm sugar (more or less up to you)    
coconut cream (1/2 cup)    
1 egg    
a quarter teaspoon of salt    

To make the lemongrass paste

lemongrass, 1/3 cup    
2 tblsp galangal (galangal)    
1 tbsp. rhizome root    
1 tsp turmeric powder (or 1 tsp fresh turmeric)    
3 leaves of kaffir lime    
6 large garlic cloves    
3 shallots, large    
1 dried chile from Mexico, soaked and washed, sliced into strips    

Amok should be garnished.

Cut Chinese broccoli leaves (katna in Khmer) into tiny strips or Slek Nknor.    
cut red chile into strips    
a couple strips of kaffir lime leaves    

Instructions for making Khmer Fish Amok

  1. Combine lemongrass paste, fish cause, palm sugar, coconut cream, egg, and salt in a large mixing dish.
  2. Add the fish and Chinese broccoli leaves (or slek Nknor) and mix thoroughly. If desired, add MSG.
  3. Place the fish mixture in a steaming dish and steam for 25 minutes or until the fish is done.
  4. Remove the Amok from the steamer and top with kaffir lime leaves and red chile strips, as well as 1 tablespoon coconut cream.

Serve the haphazardly prepared fish with fresh veggies and steam rice.




Cambodian Prohok Kreoung is a related recipe.

daily value in percent

Total Carbohydrate: 22g (8% of total)

91 percent Cholesterol 274mg

Thirty percent of total fat is found in 31 grams.

Saturated Fat: 17 g (85%)

2 g dietary fiber (7% of total)

230 percent protein 115g

135 percent sodium 3107mg

4 g sugars (8% sugars)

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The Khmer is a delicious fish that you should try at least once in your lifetime. Generally, it can be found in the Mekong River and its tributaries. It is usually caught using a long bamboo pole. The fish is very tasty and fresh. Some would say that the fish is better than Tuna!. Read more about fish amok origin and let us know what you think.