Fish Amok

Name: Fish Amok
Total time: 55 min
Yield: 4 log
Cuisine: Cambodian
Ingredients: Safed machhli fillet 500 g (catfish, tilapia ya snapper); bite-sized tukdon mein kati hui; Nariyal doodh 1 cup; Nariyal cream 1/2 cup; Ande 2; phente hue; Kroeung paste 3 tbsp (2 stalks lemongrass, 2 shallots, 2 lehsan ki kaliyan, 1 chhota tukda galangal, 1 tsp tazi haldi, 2 kaffir lime ke patte, 1 tsp shrimp paste); Fish sauce 1 1/2 tbsp; Palm sugar 1 tsp; Banana leaves 2-3; squares mein kate hue (ya chhoti ramekins); Lal mirch 1; bareek kati hui; aur kaffir lime ke patte (bareek kate hue, garnish ke liye)

55 minute · 4 log · Asian Khane · Cambodia

Shaya hua 4 November 2026

Cambodian Fish Amok, banana leaf cup mein steam ki hui sunehri nariyal machhli curry, upar kaffir lime ke patte aur lal mirch se saji hui

Fish Amok, ya Amok Trey, Cambodia ki qomi dish hai — safed machhli ko banana leaf cups mein khushboodar nariyal curry mein halke se steam kiya jata hai, jo kroeung par banti hai, Khmer masala paste jis mein lemongrass, galangal, haldi, lehsan, shallots aur kaffir lime ke patte hote hain. Ande curry ko naram, custard jaisi jamawat dete hain, aur banana leaf halki mitti jaisi khushboo jodta hai. Ise garam serve kiya jata hai, upar kaffir lime ke patte aur lal mirch daal kar, steam kiye hue chawal ke sath.

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Ajza

Safed machhli fillet 500 g (catfish, tilapia ya snapper)
bite-sized tukdon mein kati hui
Nariyal doodh 1 cup
Nariyal cream 1/2 cup
Ande 2
phente hue
Kroeung paste 3 tbsp (2 stalks lemongrass, 2 shallots, 2 lehsan ki kaliyan, 1 chhota tukda galangal, 1 tsp tazi haldi, 2 kaffir lime ke patte, 1 tsp shrimp paste)
Fish sauce 1 1/2 tbsp
Palm sugar 1 tsp
Banana leaves 2-3
squares mein kate hue (ya chhoti ramekins)
Lal mirch 1
bareek kati hui
aur kaffir lime ke patte (bareek kate hue, garnish ke liye)

Nutrition (approx. per serving)

409 calories · Protein 29.1 g · Fat 29.8 g · Saturated fat 23.7 g · Carbs 9.5 g · Sugar 4.7 g · Fiber 2.5 g · Sodium 592 mg

Banane Ka Tareeqa

Lemongrass, shallots, lehsan, galangal, haldi, kaffir lime ke patte aur shrimp paste ko khal-musal mein ya chhote blender mein thoda paani daal kar chikna kroeung paste bana lein.
Ek bare katoray mein nariyal doodh, nariyal cream, 3 tbsp kroeung paste, fish sauce, palm sugar aur phente hue ande poori tarah chikne hone tak phentein.
500 g safed machhli ko bite-sized tukdon mein kaatein, nariyal mixture mein milayein aur 15 minute marinate hone dein.
Banana leaves ko aag ke upar se jaldi guzaar kar ya garam paani mein dubo kar naram karein, phir unhein cups ki tarah modein aur zaroorat ho to cocktail stick se baandhein (ya chhoti ramekins istemal karein).
Machhli ka mixture cups mein daalein, taqreeban three-quarters tak bharein taake custard ko jamne ki jagah mile.
Cups ko ubalte paani ke upar steamer mein rakhein, dhakein aur 20–25 minute steam karein, jab tak curry jam kar custard jaisi na ho jaye.
Har cup ke upar thodi nariyal cream daalein aur 2–3 minute aur steam karein.
Bareek kate kaffir lime ke patton aur lal mirch se garnish karein, aur steam kiye hue chawal ke sath garam serve karein.

Chef ki tip

Banana leaf cups ko zyada na bharein — three-quarters bharne se mixture ko bina chhalke jamne ki jagah milti hai. Amok tab tayyar hai jab woh chhoone par sakht lage lekin phir bhi nam ho, naram custard jaisa, kabhi sookha nahi.

Serve Karna

Amok ko garam, banana leaf cup mein hi serve karein, table par khol kar, steam kiye hue jasmine chawal ke katoray ke sath. Upar thodi nariyal cream daalein aur kate hue kaffir lime ke patte aur lal mirch chhidkein. Aik cup per person bharpoor main course hai; Cambodia mein ise aksar soup aur salad ke sath shared meal ke hisse ke tor par khaya jata hai.

Store Aur Dobara Garam Karna

Bacha hua amok band dabbe mein fridge mein rakhein aur 1 se 2 din mein khayein. 8–10 minute tak steam mein halke se garam karke serve karein jab tak poori tarah garam na ho jaye — microwave bhi chalta hai lekin kinare sookh sakte hain. Amok ko freeze na karein; ande ka custard rubber jaisa ho jata hai aur pighalne par paani chhodta hai.

Ajza Ke Notes

Mazboot safed machhli istemal karein jo steam mein pakne par apni shakal banaye rakhe — catfish, tilapia ya snapper classic choices hain. Naram, parat-daar machhli toot jati hai aur amok tukdon mein jamne ke bajaye daliya jaisa ho jata hai.
Agar ho sake to kroeung taza banayein. Lemongrass, galangal, haldi, lehsan, shallots aur kaffir lime ke patton ka koota hua paste dibbe wali curry paste se kahin zyada chamkeela zaiqa deta hai, aur yahi amok ko Thai ki bajaye Khmer zaiqa deta hai.
Ande na chhodein — yahi curry ko naram custard mein jamate hain. In ke baghair mixture patli sauce hi rehta hai aur cup kholne par apni shakal nahi banaye rakhta.
Noni ke patte banana leaf cups ke liye rawayati bichhawan hain aur halka karwa, jadi-booti jaisa zaiqa jodte hain; agar woh na milein to akela banana leaf bhi theek hai, aur zyada tar gharon mein yahi tareeqa apnaya jata hai.

Variations

Chicken ya prawn amok: machhli ki jagah utne hi wazan ka kata hua chicken thigh ya chhila hua prawn lein aur utne hi waqt tak steam karein; prawns ko sirf 15–18 minute chahiye.
Vegetarian amok: machhli ki jagah 500 g mixed mushrooms aur tofu lein, fish sauce ki jagah soy sauce istemal karein aur shrimp paste chhod dein.
Teekha amok: kroeung mein 1 tsp chilli paste milayein, ya steam karne se pehle mixture mein kati hui bird's eye mirch daalein.

Aam Ghaltiyan

Banana leaf cups ko zyada bharna. Three-quarters se zyada bharne par mixture jamte waqt chhalak jata hai, ya cup wazan se phat jata hai.
Bohat tez aanch par ya bohat dair tak steam karna. Custard naram aur nam rehne ke bajaye rubber jaisa aur sookha ho jata hai — paani ko halki ubal par rakhein aur 20 minute par check karein.
Kroeung ki jagah dibbe wali curry paste istemal karna. Thai curry pastes kahin zyada teekhe hote hain aur un mein galangal aur kaffir lime ka woh balance nahi hota jo amok ko Cambodian zaiqa deta hai.
Marinate karne ka step chhod dena. Machhli ko nariyal mixture mein 15 minute rakhe baghair seedha cups mein daalne se machhli beech se pheeki reh jati hai.

Aksar Puche Jane Wale Sawal

Fish Amok kya hai?

Fish Amok, ya Amok Trey, Cambodia ki qomi dish hai: safed machhli ko banana leaf cups mein nariyal curry mein steam kiya jata hai, jo kroeung se banti hai — lemongrass, galangal, haldi, lehsan, shallots aur kaffir lime ke patton ka Khmer masala paste. Phente hue ande curry ko naram, custard jaisi texture mein jama dete hain.

Kya main banana leaves ke baghair Fish Amok bana sakti hoon?

Ji haan. Chhoti ramekins, heatproof katoray ya foil ke cups bhi utne hi achhe chalte hain — mixture daalein, halke se foil se dhakein aur usi tarah steam karein. Patte ki halki mitti jaisi khushboo nahi milegi, lekin zaiqa aur texture wahi rahenge.

Fish Amok ke liye kaun si machhli sab se achhi hai?

Catfish, tilapia ya snapper jaisi mazboot safed machhli, bite-sized tukdon mein kati hui. Catfish Cambodia mein rawayati choice hai. Bohat naram ya tail wali machhli se bachein, jo steam mein pakte waqt toot jati hai.

Kroeung kya hai, aur kya main ise tayyar khareed sakti hoon?

Kroeung Khmer khushboodar paste hai jo Cambodian khana pakane ke markaz mein hai, lemongrass, galangal, haldi, lehsan, shallots aur kaffir lime ke patton ko koot kar banaya jata hai, aksar shrimp paste ke sath. Taza koota hua kroeung kahin zyada chamkeela zaiqa deta hai; agar aap ise na bana sakein to peeli curry paste sab se qareebi substitute hai, lekin zaiqa zyada teekha aur kam khushboodar hoga.

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