- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 500 g
- 400 ml
- 3 tbsp
- 2 tbsp
- 1 tbsp
- 100 ml
- 300 g
Process
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Prepare the steamer: fill a large pot with water, set a steamer basket inside, and bring to a simmer over medium heat. If using banana leaves, cut them into 15 cm squares and line four small heatproof bowls or ramekins.
In a bowl, whisk together 200 ml of the coconut milk, kroeung curry paste, fish sauce, and palm sugar until smooth.
Add the beaten eggs and whisk until fully incorporated. Stir in the remaining 200 ml coconut milk.
Gently fold in the fish chunks and half of the sliced kaffir lime leaves. If using noni leaves, line the bottom of each prepared cup with 2 leaves.
Divide the fish mixture evenly among the four cups, filling each about three-quarters full.
Drizzle 25 ml of coconut cream over the top of each cup and garnish with a few slices of red chili and remaining kaffir lime leaves.
Place the cups in the steamer basket, cover, and steam over medium heat for 20–25 minutes, until the custard is set and a skewer inserted in the center comes out clean.
While the amok steams, cook the jasmine rice according to package instructions.
Remove the cups from the steamer and let rest for 5 minutes before serving. Serve warm with steamed jasmine rice.
Kitchen notes
Kitchen notes
- Do not over-steam: the custard should be just set and slightly jiggly in the center. Overcooking causes water to seep out and makes the amok rubbery.
- If you cannot find noni leaves, spinach or kale works well, but avoid using banana leaves as a direct substitute for the leaf lining because they are too thick to eat; they are only for wrapping.
- Use full-fat coconut milk; light coconut milk will make the custard thin and watery. Also, do not boil the mixture before steaming, or the eggs will scramble.
Substitutions
- white fish fillets→chicken breast or firm tofu for a non-seafood version
- noni leaves→spinach or kale leaves
- palm sugar→brown sugar or coconut sugar
- banana leaves→ramekins or small heatproof bowls
Storage & reheating
Store leftover fish amok in an airtight container in the refrigerator for up to 2 days. Reheat gently in a steamer for 5-7 minutes, or cover and microwave on medium power in 30-second intervals until warmed through. Do not freeze, as the custard will separate and become grainy.
FAQ
The questions we get asked most
Why did my fish amok turn out watery?
Watery amok usually happens from over-steaming or using light coconut milk. Steam just until the custard is set, and always use full-fat coconut milk. Also, do not stir the mixture after adding eggs, as this can cause the custard to break.
Can I make fish amok ahead of time?
You can prepare the fish mixture and fill the cups up to 4 hours in advance, then keep them covered in the refrigerator. Steam just before serving. Alternatively, steam the amok fully, cool, and refrigerate for up to 2 days, then reheat gently in a steamer.
What can I use instead of noni leaves?
Noni leaves add a slightly bitter, earthy note, but spinach or kale leaves are good substitutes. If using kale, blanch it first to soften. You can also omit the leaves entirely and just steam the custard in ramekins.
How do I know when fish amok is done?
The custard should be set around the edges but still slightly jiggly in the center, and a skewer inserted into the middle should come out clean. The internal temperature should reach 70°C. Over-steaming will make it rubbery.
Can I use frozen fish for this recipe?
Yes, but thaw it completely and pat it dry before cutting into chunks. Frozen fish releases extra water, so drain it well to avoid a watery custard. Fresh fish is best for texture.
Is fish amok spicy?
Traditional fish amok is mildly spicy from the kroeung paste and chili garnish. You can adjust the heat by using less chili or a milder curry paste. The coconut milk and eggs mellow the spiciness.
Can I steam fish amok without banana leaves?
Yes, you can use ramekins or small heatproof bowls. Banana leaves add aroma but are not essential. If using ramekins, grease them lightly with oil to prevent sticking.
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