Amok is a national dish of Cambodia. The most common version is Amok Trey with fish in a fresh coconut sauce seasoned with lemongrass, galangal, and makrut limes.
Select Your Ingredients
Typical vegetables are local green Nhor leaves which are slightly bitter. You can make this dish with your favorite protein and vegetables. You can even add some fresh pineapples.
- Substitute fish with thin strips of chicken breast, sirloin
beef, or more vegetables. See additional tips online.
- Use other vegetables, e. g. bok choy, mushrooms,
green asparagus, bell pepper, and/or napa cabbage.
The Amok Culinary Spice Kit includes the following spices:
Lemongrass, galangal, lemon, turmeric, makrut lime, chili flakes, basil, bay leaves, lime peel
- 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
- 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.