Cambodian Amok-Style Steamed Fish with Coconut and Lemongrass

Amok is one of Cambodia's signature dishes: white fish folded into a fragrant coconut custard scented with lemongrass, turmeric, and kaffir lime leaf, then steamed until the whole thing sets into something between a curry and a soufflé.

We've kept the coconut milk light rather than full-fat, so the dish stays balanced, and the fish itself brings genuine selenium and protein to the table without any special sourcing needed. A small amount of egg helps the custard set the traditional way, and the whole dish is steamed through — nothing here is served raw.

Traditionally amok is steamed in banana leaf cups, but a shallow steaming dish works just as well at home. Serve it with a small portion of jasmine rice and a squeeze of fresh lime to finish.