Fish Amok

Recipe courtesy of Chef Lakhana In, Sekong By Night
Show: Eden Eats Episode: Phoenix

Photo: Fish Amok

TOTAL TIME: 1 hr 5 min
Prep: 30 min
Inactive Prep: 15 min
Cook: 20 min
YIELD: 4 servings


  • 5 kaffir lime leaves, ribs removed, thinly sliced
  • 3 California dried red chiles, soaked in water until soft, drained, seeds discarded, chopped
  • 3 slices galangal, peeled and chopped
  • 3 cloves garlic, thinly sliced
  • 3 slices kacheay (also known as lesser ginger or lesser rhizome), peeled and chopped
  • 3 shallots, thinly sliced
  • 2 stalks lemongrass, bottom parts only, thinly sliced
  • 2 small pieces fresh turmeric, peeled and sliced, or 1 teaspoon ground turmeric
    • 1 egg, lightly beaten
    • 1 pound boneless skinless meaty white fish, cut into 1/4-inch-thick slices
    • 8 banana leaves
    • 4 handfuls baby spinach leaves, or 4 young nyo leaves
    • 4 fresh red chiles, cut lengthwise several times from the tip to 1/4 inch from the stem end
    • Steamed white jasmine rice, for serving
    • Special equipment: bamboo toothpicks
      recipe tools


      For the kreung paste: Pound together the lime leaves, red chiles, galangal, garlic, kacheay, shallots, lemongrass and turmeric, a few ingredients at a time, using a mortar and pestle until a fine paste forms.

      For the fish amok: Mix together the kreung paste with the coconut milk, chili paste, fish sauce, sugar, shrimp paste, salt and egg in a large bowl. Add the fish and combine well with the kreung paste marinade. Set aside and allow the marinade to infuse the fish, about 15 minutes.

      Set up a steamer. Make the banana leaf (konthoang) bowls by placing 2 banana leaves on top of each other and folding into little rectangular bowls with the tapered sides folded up and held together with bamboo toothpicks. Make 4 konthoangs total. Make a bed of spinach leaves in the bottom of each konthoang. Divide the marinated fish between the bowls, and place on top of the spinach beds. Spoon 2 tablespoons of coconut milk over each serving of fish and top off with a fresh red chile. Place the filled konthoangs (amoks) in the steamer and steam until the fish is cooked through, about 20 minutes. Enjoy with steamed white jasmine rice!

      Cook's Note: Amok can also be made with boneless, skinless slices of chicken or peeled and deveined large shrimp.

      This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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