Cambodian Amok

Cuisine Cambodian
Servings 3


Shopping list

  • 1 lb fish filet e. g. snapper, cod, tilapia cut into 1/2-inch strips
  • 1 can coconut cream 13.5 oz
  • 1 bunch leaves e. g. mustard, dandelion, collard, or spinach; sliced
  • 2 cups rice

You might have

  • 1 onion chopped
  • 3 cloves garlic
  • vegetable or coconut oil
  • salt


  • 1-2 tsp lemon juice
  • 1/4 tsp tamari or soy sauce
  • 1 tsp fish sauce
  • 1 tbsp fresh red chilies chopped

Culinary Spice Kit

  • Lemongrass galangal, lemon, turmeric, makrut lime, chili flakes, basil, bay leaves, lime peel



  • Cook rice according to package instructions.


  • In a PAN, heat 1 tbsp oil over medium heat.
  • Fry onions with a pinch of salt until they turn translucent.
  • Add garlic and fry for 1 minute.
  • Add 1 cup of coconut cream and Amok Spices. Mix well.
  • Add fish and salt to taste. Mix well.
  • Cook for 3 minutes.
  • Add leaves and remaining coconut cream.
  • Cook for about 2-5 minutes until the fish is cooked.
  • Optionally, stir in lemon juice, tamari or fish sauce, and/ or fresh chilies.


  • Serve Amok with rice.
  • Enjoy!
Keyword galangal, lemongrass, makrut lime