The Secret Ingredients Behind Cambodia’s Iconic Fish Amok

Behind Cambodia’s iconic fish amok is kroeung, the special spice from lemongrass, garlic, galangal, turmeric, shallots, and makrut lime leaf. You can then soak chunks of codfish in this spice, adding fresh eggs and salt to taste.

Let’s look at the step-by-step guide below. 

Background and Origin

Fish amok is Cambodia’s national dish, believed to have originated during the Khmer Empire between the 9th and 15th centuries. It’s said that the dish used to be served only to royals because the ingredients were expensive. 

Today, fish amok is not a daily dish in Cambodia but is prepared occasionally during festivals, marriage ceremonies, and special celebrations. Using banana leaves adds flavor and aroma that is healthy and earthly. 

With the right ingredients, you can prepare fish amok wherever and anytime. 

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How to Prepare Fish Amok

Ingredients

• 1 Lemongrass
• 3inches Fingerroots
• 1 Shallots
• 3 Garlic
• 3 inches Galangal
• 3 inches Turmeric
• Makrut lime leaf
• 2 Dried peppers
• 1kg codfish, chopped
• ½ cup coconut milk
• 1 tbsp fish sauce
• 1 tsp shrimp paste
• 1 tbsp supar
• 2 fresh eggs
• Salt to taste
• Banana leaves, rounded
• A handful of pea shoots
• ½ cup coconut cream

Step-by-step Instructions

Prepping

1. Peel off any rough layer from the lemongrass. Chop them into smaller pieces to make them easier to pound. Remove the skin of the finger roots, garlic, and turmeric. Cut them into pieces. Wash and chop the shallots.  Remove the stem of the makrut leaf and cut into pieces.
2. Put all the chopped ingredients in a kitchen mortar and pound to a smooth paste using the pestle. You will want to start with the lemongrass, as it’s tough. Then continue with the finger roots, turmeric, shallots and garlic.
3. Scoop the paste into a bowl and set aside. The paste is called kroeung
4. Soak the dried red pepper in hot water for 5 minutes to soften it. Cut them into small pieces to make a paste.
5. Cut the codfish into chunks. 

Steaming

6. In a big bowl, scoop 3 tablespoons of kroeung, add the chili and mix.  Add the coconut milk, shrimp paste, sugar, and fish sauce. Mix gently. Once mixed thoroughly, add the cod fish and mix. 
7. Allow it to marinate for 5 minutes. Break the eggs into a bowl and mix gently. Pour the fresh eggs into the fish mixture and mix well. Sprinkle some salt to taste. Set aside.
8. Take the banana leaves and cut them round. You’ll need about 5 to 10 pieces, depending on the fish mixture.
9. To soften the banana leaves, swing them over an open flame. Fold one side of the banana leaf and secure it with a toothpick. Fold the other sides and secure them until you have a cup-like banana bowl. Secure the bottom of the banana cup with pea shoots.
10. Scoop the fish mixture into each banana cup just halfway.
11. Steam for 10 minutes, then add some coconut cream on top of each cup. Steam for another 10 minutes.
12. Garnish with a green of your choice. 
13. Enjoy!

Tips for Preparing Fish Amok

• Wear kitchen gloves when prepping the spices for kroeung. This is necessary because the finger roots could be pepperish to your fingers. Also, turmeric is strongly yellowish, which could color your hands.
• Meanwhile, you can use a food processor to blend the spices if you prefer.
• Consequently, you can use chicken or shrimp, or you can use mushrooms and cauliflower if you’re vegan.

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Conclusion

You can never use enough kroeung, the secret ingredient behind this Cambodian fish amok. Remember, the banana leaves add flavor and are essential in the cooking process. You can alternate banana leaves with similar ones like plantains or waakye leaves. 

Let me know how your cooking goes!