Recipe

Fish Amok Curry

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

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

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

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.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Chef’s knife and cutting board
Microplane or fine grater (for ginger and zest)
Food processor or mortar and pestle (either works)
Mixing bowl and whisk
Steamer setup: bamboo steamer, metal steamer insert, or a large pot with a rack
4 ramekins or small heatproof bowls
Instant-read thermometer (optional, helpful)

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.

Fish Amok Curry

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 4

Ingredients

1 1/4 pounds firm white fish (cod, haddock, pollock), cut into 2-inch pieces
1 (13.5-ounce) can full-fat coconut milk, well shaken or stirred
2 large eggs
1 to 2 tablespoons red curry paste (or Cambodian kroeung paste if you have it)
2 shallots, roughly chopped
3 garlic cloves
1 tablespoon fresh ginger, peeled and chopped
1 stalk lemongrass, tender inner part only, thinly sliced
3 to 5 makrut (kaffir) lime leaves, finely sliced (remove the stem) or 1 teaspoon lime zest as a substitute
1 tablespoon fish sauce, plus more to finish
1 tablespoon brown sugar or palm sugar
1/2 teaspoon kosher salt (reduce if your curry paste is salty)
1 cup thinly sliced spinach or Napa cabbage (optional, many versions layer in leafy greens)
Neutral oil, for greasing ramekins
To serve: jasmine rice, sliced cucumber, lime wedges
For topping: sliced red chile, cilantro, and a drizzle of thick coconut cream (optional)

Sliced lemongrass, chopped shallots, garlic cloves, and red curry paste portioned in small bowls on a warm-toned kitchen counter

Instructions

Set up your steamer. Bring 1 to 2 inches of water to a simmer in a large pot. Set a steamer basket or rack inside (make sure it sits above the water). Cover and keep at a gentle simmer while you prep. No steamer? Set 3 crumpled foil balls in the pot, add a heatproof plate on top, then cover.
Optional: save coconut cream for topping. If your coconut milk can has a thick cream layer, spoon off 2 to 3 tablespoons and set aside for drizzling later.
Make the aromatic paste. In a food processor (or mortar and pestle), blend shallots, garlic, ginger, lemongrass, makrut lime leaves (or lime zest), and curry paste until you get a rough, thick paste. If it is stubborn, add 1 to 2 tablespoons of coconut milk to help it move. Curry pastes vary a lot, so start with 1 tablespoon if yours is very salty or spicy.
Mix the coconut base. In a bowl, whisk eggs until smooth. Whisk in coconut milk, fish sauce, sugar, salt, and the aromatic paste.
Prep the bowls. Lightly oil 4 ramekins or small heatproof bowls. Add a small handful of spinach or cabbage to the bottom of each if using.
Add fish and sauce. Divide the fish pieces among the ramekins, then pour the coconut mixture over the top. Leave a little headspace so it does not bubble over.
Steam gently. Place ramekins in the steamer, cover, and steam for 15 to 20 minutes, until the fish is just cooked through and the sauce looks set and custardy. You want a gentle jiggle in the center, not liquid. If you have a thermometer, aim for 140 to 145°F for tender fish, or 145°F if you want to follow USDA-style guidance for fully cooked fish. Keep it gentle. No aggressive boiling.
Taste and finish. Carefully remove the ramekins. Taste a small bite, then finish with a drizzle of fish sauce or a squeeze of lime over the top if it needs more pop. (Stirring will mess with that soft custard texture.)
Serve. Spoon over jasmine rice or serve the ramekin as-is with rice on the side. Top with sliced chile, cilantro, and a little coconut cream if you are feeling fancy.

Ramekins filled with coconut fish curry sitting in a steamer basket over simmering water on a stovetop

A plated serving of fish amok curry spooned over jasmine rice with cucumber slices and lime wedges on a simple table setting

Nutrition information is estimated.

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Fish Amok Curry

Why It Works

Pairs Well With

Recommended

Thai Red Curry (Easy, Weeknight-Friendly)

Tom Yum Kung Soup

Tom Yum Goong (Thai Shrimp Soup)

Tom Yum Goong

Storage Tips

Common Questions

What kind of fish is best for fish amok?

Do I need banana leaves?

What can I use instead of makrut lime leaves?

Is fish amok supposed to be spicy?

Why is my sauce curdled or separated?

Fish Amok Curry

Ingredients

Instructions