Cambodian Fish Amok with Coconut and Lemongrass

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Steamed fish in a creamy coconut curry sauce infused with lemongrass and kaffir lime leaves, a signature dish from Cambodia's coastal cuisine. This asian-inspired asian ready in about 35 minutes pairs Fresh white fish fillets, Coconut milk, stalks Lemongrass for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 2 Asian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 12 oz fish fillets in a shallow baking dish. Finely chop 2 lemongrass stalks (white part only) and mix with 1 cup coconut milk, 2 tbsp fish sauce, and 1 tbsp palm sugar. Pour over fish, ensuring even coverage.
  2. Step 2: Add 4 kaffir lime leaves to the dish and cover tightly with aluminum foil. Steam over simmering water for 12-15 minutes until fish is opaque and flakes easily.
  3. Step 3: Whisk 1 tbsp rice flour with 2 tbsp water until smooth, then stir into the sauce. Return to heat for 2 minutes until slightly thickened. Serve hot with lime wedges on the side.

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Frequently asked questions

How long does Cambodian Fish Amok with Coconut and Lemongrass take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cambodian Fish Amok with Coconut and Lemongrass?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh white fish fillets from drying out.

Can I substitute ingredients in Cambodian Fish Amok with Coconut and Lemongrass?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cambodian Fish Amok with Coconut and Lemongrass for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Cambodian Fish Amok with Coconut and Lemongrass?

Asian asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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