Amok Fish Curry

Cambodian food has a lot of wonderful fish dishes, and this is our favourite. Amok is a fragrant blend of spices in a coconut broth, and ideally steamed in banana leaves. You can use any firm fleshed fish, or a combination of fish and shellfish; and this is a mild enough curry for the whole family to enjoy.

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Yield: 4 Serves 1x
Category: curry
Cuisine: Cambodian


  • 3 eschallots of 1 brown onion
  • 1 clove garlic
  • 3cm piece fresh ginger
  • 1 tbsp Herbie’s Amok Spice Mix
  • 1 tbsp coconut oil
  • 1 tbsp fish sauce
  • 1 tbsp palm sugar
  • 1/2 tsp salt
  • 1 banana leaf (optional)
  • 600g firm fleshed fish such as ling, angel fish or monkfish, cut into roughly 5cm pieces
  • 100g green beans, cut into 3cm lengths
  • 400ml coconut milk
  • 1 kaffir lime leaf, finely sliced to garnish (or 1/2 tsp Herbie’s Kaffir Lime Granules)
  • 1 red chilli, finely sliced to garnish
  • 1 tbsp crushed raw peanuts, to garnish


  1. In a mortar and pestle, or small blender, combine eschallots, garlic, ginger, curry mix, coconut oil, fish sauce, palm sugar and salt to make a paste.
  2. Line a steamer with banana leaf, if using.
  3. Over medium heat, cook paste for 5 minutes, stirring. Add coconut milk and combine well.
  4. Place beans and fish in steamer, pour over sauce, and place lid on steamer.
  5. Heat 2 cups of water in a wok until boiling then place steamer in wok.
  6. Cook for 6-8 minutes until fish is opaque.
  7. Serve with garnishes and rice.


If you don’t have a steamer, simply add the beans and fish to the sauce in pan and cook over low heat until fish is opaque.

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