Amok, the iconic flavor of Cambodia wrapped in banana leaf

While strolling through local markets or sitting down at a traditional restaurant in Cambodia, it's not uncommon to come across a fragrant little dish carefully wrapped in a banana leaf: amok. This iconic dish of Khmer cuisine subtly blends fish, coconut milk, and local spices.

Written by Preetika Narula (Local Expert)Updated on 17-05-2025

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What is Amok?

You could describe amok as a steamed fish curry, but what truly sets it apart is its texture and taste. Unlike liquid curries, amok has a consistency closer to a savory soufflé, thanks to the addition of eggs in the fish and spice mixture. Cooking it in a fresh banana leaf helps retain moisture and infuses the dish with a subtle, signature vegetal aroma.

Amok – A Royal Dish at the Heart of Tradition

Historically, amok was considered a refined dish, often prepared for members of the Khmer royal family. Even today, it remains a centerpiece during major traditional celebrations such as Khmer New Year (Chaul Chnam Thmey) or Pchum Ben, when families gather around signature dishes to honor Cambodia’s culinary heritage.

The secret lies in the kroeung

Before even mentioning fish or coconut milk, it is worth taking a look at kroeung — the fresh spice paste that forms the aromatic base of many Cambodian dishes. Traditionally prepared in a mortar, it combines ingredients such as lemongrass, galangal, turmeric, garlic, shallot, fingerroot and kaffir lime leaves. Each element is finely sliced and then pounded, releasing its aromas and creating a harmony of unique flavors.

There are several variations of kroeung, including red, yellow, and green, each bringing a specific shade to dishes. In the case of amok, yellow kroeung is often used, providing a sweet, fragrant flavor that pairs perfectly with coconut milk and fish.

Modern variations and adaptations

While the classic version is still fish-based, amok is now available with chicken, shrimp, or a vegetarian version with tofu and vegetables. These variations are common in guest-friendly restaurants, especially those that avoid meat or prefer less spicy dishes. The spirit of amok remains intact, with its smooth texture and the aromatic richness of kroeung. In some establishments, it is even served in a coconut, for a visual touch that is as tasty as it is fragrant.

💡📌 Want to discover the cuisine and culture of Cambodia? Take a look at our Cambodia in 2 weeks tour to live this unique experience!

The recipe for amok, adapted in French for 4 people

Traditional preparation of amok: Once the kroeung dough is ready, the cook then prepares pureed dried chili pepper and then mixes it with fish (usually cod or catfish fillet), coconut milk, prahok (or nuoc mam), sugar, fish sauce, and eggs. This mixture is then poured into "cups" shaped from banana leaves, with a bed of green vegetables such as pea leaves or other firm foliage at the bottom.

The amok is steamed in two stages: once so that the mixture starts to set, then a second time after adding a thin layer of thick coconut milk on top. The result is a smooth, fragrant dish with aromas of lemongrass, kaffir lime leaves, coconut milk and a slight touch of fermentation typical of prahok.

🐟 Ingredients

For the fish mix:

• 300 g white fish fillet (snakefish, pangasius or cod), cut into medium pieces
• 2 eggs
• 150 ml coconut milk
• 1 teaspoon prahok (or concentrated nuoc mam)
• 1 tbsp palm sugar (or brown sugar)
• 1 tsp fish sauce
• A few young leaves of star gooseberry (Phyllanthus) or moringa (optional)
• Banana leaves for cooking (or ramekins that support steaming)

Kroeung curry paste (to be mixed finely):

• 2 lemongrass stalks, finely chopped
• 2 shallots
• 2 cloves of garlic
• A small piece of fresh turmeric (or 1 teaspoon turmeric powder)
• A small piece of galangal
• Kaffir lime zest or leaves, finely chopped
• 1 red chilli pepper (adjust to taste)

👩 🍳 Preparation

Step 1: Prepare the Kroeung Dough

• Mix or pound all the ingredients until you get a homogeneous and fragrant dough.

Step 2: Mix the main ingredients

• In a large bowl, mix the Kroeung paste with the coconut milk, eggs, prahok, sugar and fish sauce.
• Add the fish pieces and mix gently so as not to break them.

Step 3: Steam

• Shape the banana leaves into small bowls or use ramekins.
• Place a few green leaves at the bottom, then fill with the mixture.
• Steam for 20 to 25 minutes, until the texture is set, like a salted flan.

Step 4: Finishing and Serving

• Before serving, pour a little coconut milk on top, decorate with thin strips of kaffir lime leaves and red pepper rings.
• Serve hot, with white rice or sticky rice.

Where to live the amok experience?

In Siem Reap, amok can be found in many restaurants. But if you want to taste this emblematic dish in a setting respecting the traditional Khmer spirit, here are some addresses not to be missed:

• The Sugar Palm: In front of Pannasastra University, 27 Street, Wat Bo Village, Sangkat Svay Rok, Krong Siem Reap
• Amok Restaurant: Street 8, Central District, Siem Reap 17252
• Nick Restaurant: Sok San Road, Siem Reap 17252
• Malis Phnom Penh: No. 136, Norodom Boulevard, Phnom Penh
• Malis Siem Reap: Pokabbor Avenue, riverfront, Siem Reap
• Khmer Kitchen Restaurant: 2 Thnou Street, at the corner of 9 Street, in the old market of Siem Reap, 17255

Live the amok experience yourself

For those who wish to go further, several Khmer cooking workshops in Phnom Penh and Siem Reap allow you to discover the secrets of amok, from folding banana leaves to steaming. Among the most popular:

• Khmer Gourmet Cooking Class – Siem Reap
• Cooking Class by Lilly's Secret Garden – Phnom Penh
• The Paper Tiger – Siem Reap

These experiences are often combined with a visit to the local market, allowing you to learn more about the ingredients and art of Cambodian cuisine.

Amok – much more than just a dish,

Amok is not just a tasty specialty – it embodies an entire Khmer culinary culture. The choice of local ingredients, the patient pounding in a stone mortar, the careful folding in banana leaves: each gesture reflects a way of living in harmony with nature, guided by patience and a sense of detail. Served in Phnom Penh, Siem Reap or homemade, amok always leaves a strong imprint. Behind its apparent simplicity lies a dish that is rich, intense and subtle at the same time – just like Cambodia.

👉 Also read:

• The 10 Best Restaurants in Siem Reap (Tried & Loved!)
• Cambodian cuisine: the 15 best dishes not to be missed
• 10 restaurants in Phnom Penh to suit all budgets
• Cambodia 101: How to Get from Siem Reap to Phnom Penh?
• What to Do in Phnom Penh, Cambodia?
• Cambodia in April: COMPLETE Guide to Weather and Must-See Attractions