Amok trei: Fish and coconut curry, nyoa leaves

If Cambodia had a national dish, it would be fish amok. There are two styles of make this dish. The royal version uses a lot of eggs and is more of fish custard, usually steamed in banana leaves. What we’re making in our cooking class today is the home style version, we don’t using egg but only a little cook in a pot slightly thicken with a curry paste & coconut milk.
Course Main Course
Cuisine khmer
Servings 2 portions


  • 300 gr bar fish fillet, sliced
  • 2 pieces finger ginger root
  • 2 tbsp Khmer curry paste
  • 200 ml coconut milk
  • 100 gr nyoa leaves, sliced
  • 20 gr large red chili, seeds removed, slice
  • 2 pcs kaffir lime leaves
  • 2 pcs galangal
  • 2 pcs lemongrass
  • 2 pcs garlic peeled
  • 1 tbsp salt
  • 2 tbsp fish sauce
  • 2 tbsp sugar
  • 3 tbsp vegetable oil


  • 1. Heat the coconut milk in a saucepan.
    2. Add the curry paste. Sauteed until fragrant.
    3. Add the fish sauce, sugar, salt and fish. Blast for a minute.
    4. Add the coconut milk and clear water until the fish is completely cooked.
    5. Add the Nyoa leaves and simmer another 5 to 10 minutes or until the sauce is a little thickened and the flavor has grown. Remove the ginger.
    6. Add the red pepper and lime kaffir leaves. Adjust the seasoning to your taste. Serve with steamed rice.
    * Nyoa leaves are also known as Noni leaves. If unavailable, spinach or chard are good substitutes.