Amok is a Cambodia curry, which is steamed instead of boiled and is solid, but moist. There are traditionally two types of amok, one cooked with fish and steamed in banana leaf cups, simply known as amok, while the other, made from snails steamed in their shells, is known as amok chouk.
However, in many larger restaurants around the country, several adaptations exist, such as amok steamed in coconut shells, pumpkin or taro. Cabbage is often used as a substitute for nhor (morinda citrifolia) while in addition to fish, seafood amok can often be found.
400g catfish (or any meaty fish)
¾ cup coconut cream
2 cups coconut milk
1 egg, beaten
2 dried red chillies, soaked, drained and chopped into a paste
3 cloves garlic
2 tbsp galangal, cut small
1 tbsp lemon grass stalk
Zest of ¼ kaffir lime
1 tsp salt
1 tbsp kapi
300g young nhor leaves
1 tbsp fish sauce
3 tbsp kaffir lime leaves, sliced thinly
3 cayenne peppers
Banana leaves to make cups
First make the kroeung, then slice the catfish thinly and set aside. Remove nhor from stem, slice the kaffir lime leaves and cayenne peppers thinly.
Stir the kroeung into 1 cup of coconut milk, and when it has dissolved add the egg, fish sauce and sliced fish. Then add the remaining coconut milk and mix well.
Make the banana leaf cups, then put the nhor in first and top with the fish mixture. Steam for about 20 minutes or until the coconut milk is solid, but still moist. Before serving, top each cup with coconut cream and garnish with kaffir leaf and cayenne peppers.