Steamed Fish Amok with Coconut Milk and Kroeung Paste

By AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

A fragrant Cambodian fish curry steamed in banana leaves, featuring tender fish suspended in creamy coconut milk infused with aromatic kroeung paste. This Cambodian-inspired soup recipe, ready in about 60 minutes, pairs white fish fillets, kroeung paste, coconut milk 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.

Ingredients

• 12 oz white fish fillets
• 4 tbsp kroeung paste
• 1 cup coconut milk
• 4, finely sliced kaffir lime leaves
• 1 tbsp, minced galangal
• 2 stalks, finely chopped lemongrass
• 2 sheets, cut into 6-inch squares banana leaves
• 1 tsp fish sauce

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat steamer basket over boiling water with a rack set inside.
2. Step 2: Place 12 oz white fish fillets in a bowl and mix with 4 tbsp kroeung paste, 1 tsp fish sauce, 1 tbsp minced galangal, and 2 chopped lemongrass stalks.
3. Step 3: Divide mixture evenly among 2 banana leaf squares, folding edges to form sealed parcels.
4. Step 4: Arrange parcels in steamer basket, cover, and steam for 15 minutes until fish is opaque and flakes easily.
5. Step 5: Pour 1 cup coconut milk over fish parcels during the last 5 minutes of steaming to infuse flavor, adding 4 sliced kaffir lime leaves.