Battambang in Oakland Chinatown has cooked Cambodian amok since 1993. Fish steamed in banana leaf with coconut and kroeung curry paste; a regional one-room dish.

Cambodian Americans settled in Oakland after the Khmer Rouge genocide of 1975 to 1979, building the city's Cambodian community around the Chinatown and San Antonio districts. Amok is Cambodia's national dish, traditionally steamed in banana leaf with coconut milk, lemongrass-galangal kroeung paste and freshwater fish. Battambang on Broadway has cooked the dish since 1993.

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Make it at home

Serves 41 hr 30 minIntermediate

Ingredients

  • 500g white fish fillet (cod or halibut)
  • 400ml coconut milk
  • 2 stalks lemongrass, white parts only
  • 2 shallots, peeled
  • 4 garlic cloves
  • 1 thumb galangal or ginger
  • 1 tsp turmeric
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar
  • 1 lime, juiced
  • 4 banana leaves, softened over flame
  • Fresh coriander to serve

Method

  1. Make the kroeung: pound or blend lemongrass, shallots, garlic, galangal and turmeric to a paste.
  2. Cut the fish into 3cm pieces. Marinate with the kroeung, fish sauce, palm sugar and lime juice for 15 minutes.
  3. Stir in half the coconut milk. The mixture should be thick.
  4. Form banana leaves into small bowls by folding the edges and securing with toothpicks. Spoon the fish mixture into each.
  5. Steam over simmering water for 25 to 30 minutes until the fish is cooked through.
  6. Top with reduced coconut milk and fresh coriander. Serve with steamed rice.

Editor tip. If banana leaves are unavailable, use small heatproof ramekins. The dish will lose some aroma but cook through the same way.