Fish Amok

What it really is

Fish amok, or amok trey, is a Khmer steamed fish curry custard flavoured with kroeung and coconut.

Fish is coated in kroeung, a fragrant Khmer paste made from aromatics, and combined with coconut milk. Some versions include egg to help the mixture set into a tender, custard-like texture. The preparation is often placed in a folded banana-leaf cup and steamed, although a covered vessel can also be used. Gentle steaming keeps the fish moist and allows the aromatic paste to flavour the coconut mixture. Recipes vary in the fish, kroeung balance and use of egg, so the entry describes a familiar form rather than a single canonical recipe.

The leaf cup is both a cooking vessel and part of the presentation; it is not normally eaten. Fish amok is distinct from a thin fish soup because the coconut mixture sets and coats the pieces. It is commonly eaten with rice, which is an accompaniment rather than a component of the custard. Some versions use prahok or other seasonings, which should be disclosed where present. Coconut and fish are central to this profile, while egg and fermented fish seasoning require confirmation from the kitchen.

How it's served

Serve hot in its leaf cup or transfer the set mixture carefully to a bowl. Offer rice separately and identify any herbs or garnish. The custard should remain moist and spoonable, not dry or browned.

How to write it on the menu

Describe it as steamed fish in a coconut-kroeung custard. State whether egg or prahok is used, identify the fish, and confirm the kitchen’s allergens.