Spicy & Real Sinful Fish Amok That Is Easy To Make

I saw this dish featured in the UK food show ‘Gordon’s Great Escape’ and decided to give it a try.

Fish Amok, otherwise known as Cambodian steamed curry fish, is an Asian dish served as a culinary cuisine of the Kmer tribe. Anyone who embraces the marriage of coconut and curry would definitely fall in love with this creamy and piquant fare.


  • Egg: 1
  • Shrimp paste: 1 tsp
  • Coconut milk: 300ml
  • Fish sauce: 1.5 tbsp
  • Sainsbury’s Thai red curry paste: 1 tbsp
  • Padi chilli: 3, chopped
  • White fish (any): 2 steaks (300g)
  • Chives: 1 stalk, chopped


  1. Beat egg with shrimp paste.
  2. Stir in coconut milk, fish sauce, curry paste and chillies. Pour into container to be used for steaming.
  3. Place fish into the container, distributing them evenly.
  4. Steam for 20min.
  5. Garnish with chives and serve with rice.


  • The authentic version of this dish requires the paste to be made from scratch by blending 2 dried chillies, 3 cloves garlic, 1 shallot, 3 stalks lemongrass, a 1cm galangal, 1 lime leaf and 1 tsp salt. However, to save time, and because of inaccessibility to a blender and all of these exotic Asian ingredients, I used the red curry paste as a substitute instead – and it works!
  • Apart from rice, serve this dish with some cucumbers as well to cool down the piqued tongue.

Fiery rating
👿 👿 👿 👿 👿

2-3 persons

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