Coconut Fish Amok
A delicate Cambodian dish of steamed fish in fragrant coconut milk curry, gently cooked with herbs and spices. This Asian-inspired one-pot recipe, ready in about 50 minutes, pairs red snapper fillets, coconut milk, lemongrass for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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.
Ingredients
- 1.5 lbs red snapper fillets
- 13.5 oz can coconut milk
- 2 stalks lemongrass
- 10 kaffir lime leaves
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 1 tbsp galangal
- 2 Thai chilies
- 2 tbsp fresh cilantro
The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 350°F. Grease a baking dish with a small amount of oil.
- Step 2: In a bowl, mix 1 can coconut milk, 2 minced lemongrass stalks, 10 torn kaffir lime leaves, 2 tbsp fish sauce, 1 tbsp palm sugar, 1 tbsp grated galangal, and 2 minced Thai chilies until combined.
- Step 3: Place 1.5 lbs red snapper fillets in the baking dish and pour the coconut milk mixture over them.
- Step 4: Bake for 20 minutes until fish is cooked through and sauce is slightly thickened.
- Step 5: Garnish with 2 tbsp fresh cilantro before serving.
