Cherry & Dennis Helper Habitat
Cambodian Fish Amok
柬埔寨椰香蒸魚咖喱
Recipe overview
White fish in a coconut and egg curry steams in small bowls until tender and cooked through.
01
Ingredients
Main ingredients
- 600 g boneless white fish fillet
- 400 ml coconut milk
- 2 eggs
- 200 g cabbage
- 4 makrut lime leaves
Fish marinade
- 1 tbsp fish sauce
- 1 tbsp cornflour
Curry seasoning
- 2 tbsp red curry paste
- 1 tbsp palm sugar
- 1/2 tsp ground turmeric
- 1/2 tsp salt
02
Tools
- steamer
- 4 heatproof bowls
- large bowl
- cutting board
- kitchen knife
- whisk
03
Steps
Step 1
Check and cut fish
Check fish for bones, remove them, cut into 4 cm pieces and pat dry.
Step 2
Marinate fish
Mix fish with marinade and refrigerate 10 minutes.
Step 3
Cut cabbage and leaves
Shred cabbage; remove lime-leaf ribs and slice finely.
Step 4
Mix curry custard
Whisk coconut milk, eggs and all curry seasoning.
Step 5
Fold in fish
Add fish to curry custard and fold gently.
Step 6
Line steaming bowls
Line 4 heatproof bowls with shredded cabbage.
Step 7
Divide among bowls
Divide fish and curry mixture evenly among bowls.
Step 8
Preheat steamer
Bring water in the steamer to a steady full steam.
Step 9
Steam covered
Set bowls on the rack, cover and steam 15 minutes.
Step 10
Open safely
Open the lid away from the body to avoid steam burns.
Step 11
Check doneness
The thickest fish must be opaque, flake easily and reach 63°C; custard must be set.
Step 12
Finish and serve
Scatter lime-leaf shreds, steam 1 minute more and serve hot.
Common mistakes
- Leaving fine bones in the fish.
- Overfilling bowls.
- Starting the timer before full steam.
- Serving fish below 63°C.
Tips
Use wide shallow bowls for even heat and start timing only at full steam; remove when the thickest fish reaches 63°C and custard sets.
