Mom's Best Recipes
Recipe

Fish Amok

Tender white fish steamed in a silky coconut curry custard with bright herbs and a gentle kick.

Author By Matt Campbell
4.8
A plated bowl of Cambodian fish amok with a silky coconut curry custard, topped with sliced red chile and fresh cilantro, set on a warm wooden table with soft natural light
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Fish amok is one of those dishes that tastes like you spent the whole afternoon doing something sacred and complicated, when really you just made a highly seasoned coconut-curry custard base and let steam do the heavy lifting. Think: tender flakes of fish suspended in a lightly set, curry-scented custard. It is cozy, aromatic, and weirdly elegant for how little drama it requires.

Traditional versions often use banana leaf cups and a fragrant paste called kroeung. For a home kitchen, we are going for the same vibe with accessible ingredients like red curry paste, coconut milk, and plenty of fresh herbs. Red curry paste can approximate some of those flavors, and the optional lemongrass and extra lime zest help bridge the gap if your paste is missing that bright, citrusy note. If you have banana leaves, awesome. If you have ramekins and a steamer basket, also awesome. You are invited to be imperfect here.

All ingredients for fish amok arranged on a kitchen counter, including white fish, coconut milk, red curry paste, eggs, lemongrass, lime, spinach, and fresh herbs in small bowls

Why It Works

  • Silky, not soupy: Eggs plus coconut milk create a gentle custard that hugs the fish instead of turning into a thin curry.
  • Big flavor, short list: Red curry paste can approximate the flavor of a more traditional kroeung-style paste. If your paste is light on lemongrass notes, the optional lemongrass and lime zest help.
  • Steam = foolproof fish: Steaming keeps delicate fillets moist and helps reduce the chance of the coconut custard separating.
  • Easy to customize: Mild or spicy, dairy-free, gluten-free, banana leaf or ramekin. This one flexes.

Pairs Well With

Recommended

Chicken Red Curry

Chicken Red Curry

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Coconut Shrimp Curry

Coconut Shrimp Curry

A bold, cozy shrimp curry with coconut milk, warm spices, and a squeeze of lime. Quick enough for weeknights, good enough for company.

Lemon Garlic Butter White Fish

Lemon Garlic Butter White Fish

Crisp, tender white fish with a quick lemon garlic butter sauce. A reliable 20-minute dinner that tastes like you tried harder than you did.

Hot and Sour Thai Soup

Hot and Sour Thai Soup

A bold, cozy Thai-style hot and sour soup with lemongrass, lime, chile, mushrooms, and optional coconut milk. Fast, flexible, and big on flavor.

Storage Tips

Refrigerate: Cool leftovers, then cover and refrigerate for up to 2 days. (Seafood is best sooner rather than later.)

Reheat gently: Rewarm in a steamer for 6 to 10 minutes, or microwave at 50 percent power in short bursts until just warm. High heat can make the custard weep and the fish go dry.

Freezing: I do not recommend freezing. Coconut custards tend to separate and the fish texture suffers.

Common Questions

What is fish amok supposed to taste like?

Fragrant and gently spicy, with a coconut-forward curry flavor and lots of herbal brightness. The texture is the surprise: it is more like a savory steamed custard than a bowl of curry.

Do I need banana leaves?

Nope. Banana leaves are traditional and add a subtle grassy aroma, but ramekins, small bowls, or even silicone muffin cups work beautifully.

What kind of fish is best?

Use a firm white fish that steams well: cod, halibut, haddock, snapper, or tilapia. Salmon works too, but it will make the final dish richer and more assertive.

Is fish amok spicy?

It can be. Red curry paste varies by brand. Start with the listed amount, then taste the coconut mixture before adding the egg. You can always add more paste, or calm it down with a splash of coconut milk and a pinch of sugar.

Can I make it without fish sauce?

Yes. Swap in soy sauce or tamari (start with 1 1/2 teaspoons and adjust). You will lose some funky depth, but it will still be very good.

How do I know it is done steaming?

The custard should look set around the edges and slightly jiggly in the center, and the fish should flake easily. If you have a thermometer, aim for 145°F in the thickest piece of fish.

Help, my custard is still liquid. What now?

First, check the basics: make sure your lid is on snugly, your water level has not dropped too low, and the pot is at a steady simmer (not a timid whisper). Then steam 3 to 5 minutes more. Deeper ramekins and larger fish pieces can take longer.

Why did my custard turn grainy or weepy?

Usually heat was too high. Rapid boiling can make the coconut and egg mixture overcook and separate. Keep the water at a steady simmer and avoid rattling, aggressive steam.

The first time I made fish amok, I was convinced it would be one of those dishes that requires a specialty store, a mortar and pestle, and a calmness I do not naturally possess. Turns out it mostly requires faith in steam and the willingness to taste your coconut mixture like you mean it. Now it is my go-to when I want dinner to feel special without turning my kitchen into a disaster zone. Also, serving anything in a little cup instantly makes me feel like I have my life together, even if I absolutely do not.