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How to cook Khmer Amok

The dish is considered popular in Cambodia because

This is one variation of the recipe and you can adjust the ingredients and the cooking methods to your preference.

Amok is a popular Cambodian dish that is made with fish or chicken that is steamed in a banana leaf with a mixture of coconut milk, lemongrass, and other herbs and spices.

The dish is considered popular in Cambodia because of its unique and flavorful taste, and its status as a traditional dish that has been passed down through generations. Amok dish is often considered a comfort food and is commonly served at special occasions and celebrations.

Amok is a traditional Cambodian dish that is typically made with fish and coconut milk, and is considered to be one of the country’s most popular dishes. Here is a recipe for cooking amok:


  • 1 lb fish fillet (such as catfish or tilapia), cut into bite-size pieces
  • 1 cup coconut milk
  • 2 cloves of garlic, minced
  • 1 shallot, minced
  • 1 red chili pepper, minced
  • 2 stalks lemongrass, bruised
  • 1 teaspoon turmeric powder
  • 1 teaspoon sugar
  • 1 teaspoon fish sauce
  • 1 teaspoon salt
  • 1/4 cup chopped cilantro or basil, for garnish banana leaves or aluminum foil, for steaming


In a blender, puree the coconut milk, garlic, shallot, chili pepper, lemongrass, turmeric powder, sugar, fish sauce, and salt until smooth.

In a large mixing bowl, combine the fish with the coconut milk mixture. Mix well and let marinate for at least 30 minutes.

Take a piece of banana leaves or aluminum foil, and fold it into a cone shape. Add some fish mixture into the cone and fold over the top to seal. Repeat this step until all the mixture is used.

Steam the fish cones over high heat for about 15-20 minutes, or until the fish is cooked through.

Garnish with cilantro or basil and serve with steamed rice.

You can also use chicken, beef or tofu as an alternative. It is also a gluten-free and dairy-free dish.

You can also add other ingredients such as eggplant, mushroom or kaffir lime leaves for more flavor.