Mom's Best Recipes
Recipe

Fish Amok Curry

A creamy Cambodian-style coconut curry with tender fish, lemongrass, makrut lime, and a softly custardy texture.

Author By Matt Campbell
4.8
A shallow bowl of Cambodian fish amok curry topped with sliced red chile and fresh herbs, with jasmine rice on the side on a warm-toned kitchen table
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Fish amok is one of those dishes that feels fancy and comforting at the same time. It is fragrant like your favorite curry, but it eats almost like a savory coconut custard because the fish gently steams in a thickened coconut sauce. Translation: bright aromatics, cozy richness, and no frying required.

This is my home-kitchen version, built with easy-to-find ingredients and a few smart swaps that still keep the soul of the dish. You will get lemongrass punch, makrut lime perfume, and tender flakes of fish that stay juicy because we cook it low and gently.

Bowls of coconut milk, sliced lemongrass, garlic, shallots, ginger, curry paste, fish sauce, eggs, and white fish fillets arranged on a neutral kitchen counter

Why It Works

  • Big flavor without a long simmer: A quick aromatic paste does most of the heavy lifting.
  • Tender fish, not dry fish: Steaming the curry keeps the fish moist and delicate.
  • Creamy, not soupy: Coconut milk plus egg creates that signature amok texture that clings to rice.
  • Flexible heat level: You control the spice with curry paste and chile.

Pairs Well With

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Storage Tips

Cool fast: Spread leftovers in a shallow container and refrigerate within 2 hours.

Refrigerate: Store in an airtight container for up to 2 days. Fish is best sooner rather than later.

Reheat gently: Warm on the stove over low heat, stirring carefully, just until hot. Add a splash of coconut milk or water if it tightens up.

Freezing: I do not love freezing this one because the egg-thickened coconut sauce can separate and the fish texture changes, but you can freeze in a pinch for up to 1 month. Thaw overnight in the fridge and reheat low and slow.

Common Questions

What kind of fish is best for fish amok?

Go for a mild, firm white fish that flakes in big chunks: cod, haddock, pollock, halibut, or tilapia. Salmon is delicious too, just richer and less traditional. Avoid super delicate fish that falls apart easily.

Do I need banana leaves?

Nope. Banana leaves are traditional and lovely, but ramekins, small bowls, or even a heatproof loaf pan work great. You can line the bowls with parchment if you want easier lifting, but it is optional.

What can I use instead of makrut lime leaves?

Best substitute is a little lime zest plus a strip of lime peel (no white pith) simmered briefly in the sauce, then removed. The flavor will be different, but still bright.

Is fish amok supposed to be spicy?

Usually it is aromatic and gently spicy, not super hot. Start mild, then add sliced chile at the end if you want more heat.

Why is my sauce curdled or separated?

Heat was too high. Keep it at a gentle steam, not a rolling boil. Coconut milk can split when boiled hard, and the egg thickener needs gentle cooking.

The first time I had fish amok, I remember thinking, wait, why is this curry so plush? It was creamy in a way that felt almost spoonable, like the sauce was hugging every bite instead of running away from it. At home, I started testing until I landed on the method that makes sense for real life: a quick paste, a gentle steam, and enough limey brightness to make you sit up straight mid-bite. It is the kind of dish that makes a random Tuesday feel like you planned something.