Seafood amok (Traditional Cambodian seafood curry)

Seafood amok (Traditional Cambodian seafood curry)

(5) Rate it

  • 4 Servings
  • Advanced

Rediscover classic Cambodian cuisine with this fresh and lively seafood curry.

Featured in
Nutrition information, Asian recipes


  • 2 dried red chillies (see note), soaked in boiling water, drained, chopped
  • 3 garlic cloves, chopped
  • 1 tablespoon grated fresh turmeric (see note)
  • 2 tablespoons grated galangal (see note)
  • 2 lemongrass stems (inner core only), grated
  • 2 eschalots, chopped
  • Finely grated zest of 1 lime
  • 1 tablespoon shrimp paste (see note)
  • 1/4 cup (65g) grated palm sugar (see note)
  • 6 kaffir 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 chilli, thinly sliced
  • Steamed rice, to serve


  • Step 1
    Combine the chilli, garlic, turmeric, galangal, lemongrass, eschalot, lime zest, shrimp paste, palm sugar, half the kaffir lime leaves and 2 teaspoons salt in a mortar and pestle or small food processor and pound or whiz until a fine paste.
  • Step 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.
  • Step 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 remaining marinade and sprinkle with remaining kaffir lime leaves and half the sliced chilli. Place in a steamer over medium-high heat and cook for 15 minutes or until the fish is tender and cooked through.
  • Step 4
    Place the seafood parcels on serving plates. Remove toothpicks, drizzle with remaining 2 tablespoons coconut milk and scatter with remaining sliced chilli. Serve with rice.

  • Low carb
  • Low kilojoule


  • 1610 kj


  • 19g

    Fat Total

  • 15g

    Saturated Fat

  • 2g


  • 32g


  • 162mg


  • 457.05mg


  • 18g

    Carbs (sugar)

  • 20g

    Carbs (total)

All nutrition values are per serve


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

  • Author: Jessica Brook
  • Image credit: Brett Stevens
  • Publication:



Please enter your comment!
Please enter your name here