top of page

Cambodian (Khmer) Seafood Amok

Served with a side of white rice, this traditional Cambodian favorite is a curry-like stew made with fish, shellfish, chicken or beef.

Cambodian (Khmer) Seafood Amok | Winni Wanderer


  • 2 dried red chilies (see note), soaked in boiling water, drained, chopped

  • 3 garlic cloves, chopped

  • 1 tbsp grated fresh turmeric (see note)

  • 2 tbsp grated galangal (see note)

  • 2 lemongrass stems (inner core only), grated

  • 2 eschalots, chopped

  • Finely grated zest of 1 lime

  • 1 tbsp shrimp paste (see note)

  • 1/4 cup (65g) grated palm sugar (see note)

  • 6 makrut lime leaves, finely shredded (see note)

  • 400ml coconut milk

  • 400g skinless blue-eye fillet, cut into 3-4cm pieces

  • 12 green prawns, peeled (tails intact), deveined

  • 2 banana leaves (see note)

  • 1 long red chili, thinly sliced

  • Steamed rice, to serve


1.     Combine the chilli, garlic, turmeric, galangal, lemongrass, eschalot, lime zest, shrimp paste, palm sugar, half the makrut lime leaves and 2 teaspoons salt in a mortar and pestle or small food processor and pound or whiz until a fine paste.

2.     Transfer paste to a frypan over medium heat and cook, stirring, for 3-4 minutes, until fragrant. Add the coconut milk (reserving 2 tablespoons for serving) and bring to a simmer. Remove from heat, transfer to a bowl and allow to cool slightly. Add the seafood and toss to combine.

3.     Cut each banana leaf into two 25cm x 15cm rectangles. Carefully wave both sides of each leaf over a medium-high flame, then set aside (the heat from the flame will soften the leaves, making them more pliable). Lay each banana leaf out, divide the seafood among the leaves and fold in the ends, securing with toothpicks to form 4 small trays. Top with the remaining marinade and sprinkle with remaining makrut lime leaves and half the sliced chili. Place in a steamer over medium-high heat and cook for 15 minutes or until the fish is tender and cooked through.

4.     Place the seafood parcels on serving plates. Remove toothpicks, drizzle with remaining 2 tablespoons coconut milk and scatter with remaining sliced chili. Serve with rice.

Recipe Notes

Traditionally, this curry is cooked in banana leaves, which are available from Asian food shops, but alternatively you can wrap it in baking paper and secure with foil.

Red chilies, makrut lime leaves, palm sugar, shrimp paste, lemongrass stems, galangal, fresh turmeric and banana leaves are available from Asian food shops.


Source: “Seafood Amok”. Recipe. N.p. Web. 10 Jan.2024.


Here are a few items for the kitchen that may help with this amazing recipe: Measuring utensils, knife set, skillet, mortar & pestle or small food processor

Products you buy through our links may earn us a commission which allows us to bring you more great travel content and giveaways.



bottom of page