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Fish amok

  • Lactose free
  • Gluten free

Derived from ingredients – check the package label.

  • Good for lunch
  • Good for dinner

Cambodian delicate steamed fish and egg custard with cod and coconut milk.

4 servingsFinal yield 1,550 g

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Ingredients

  • 800 gFish, cod, Atlantic, raw
  • 550 gCoconut milk, used in cooking
  • 200 gEgg, whole, raw, fresh
  • 40 gSauce, fish, ready-to-serve
  • 8 gGinger root, raw
  • 8 gLemon grass (citronella), raw not counted – removed
  • 6 gSpices, turmeric, ground
  • 6 gSpices, coriander seed
  • 30 gGarlic, raw
  • 800 gBeverages, water, tap, drinking not counted – removed

Method

  1. Pound 8 g galangal with 30 g garlic, 6 g turmeric and 6 g coriander into a smooth kroeung paste. Bruise the 8 g whole lemongrass only; do not grind it into the paste.
  2. Cut 800 g cod into 2 cm cubes. Whisk 550 g coconut milk, 200 g egg, 40 g fish sauce and the kroeung paste into a smooth custard, fold in cod gently and divide into four heatproof bowls.
  3. Place a piece of the bruised lemongrass in each bowl. Pour 800 g water into a steamer, bring it to a boil and cover the bowls.
  4. Steam the custard for 18 minutes at 100 °C until the centre reaches 72 °C and the surface only gently quivers. Remove lemongrass, stand for 3 minutes and serve warm.

Recipe tradition

Not yet verified

This recipe has not been checked against a documented culinary reference.

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Nutrition

Calculated from the selected ingredients; not a laboratory measurement.

Whole recipe

Energy
2,308.7 kcal
Protein
185.6 g
Fat
157 g
Total carbohydrate (by difference)
52 g
Total dietary fibre (USDA)
16.8 g
Saturated fatty acids
123.8 g
Sodium
3,948.8 mg
Salt (sodium × 2.5)
9.9 g

Per serving

Energy
577.2 kcal
Protein
46.4 g
Fat
39.2 g
Total carbohydrate (by difference)
13 g
Total dietary fibre (USDA)
4.2 g
Saturated fatty acids
30.9 g
Sodium
987.2 mg
Salt (sodium × 2.5)
2.5 g

Per 100 g of finished food

Energy
148.9 kcal
Protein
12 g
Fat
10.1 g
Total carbohydrate (by difference)
3.4 g
Total dietary fibre (USDA)
1.1 g
Saturated fatty acids
8 g
Sodium
254.8 mg
Salt (sodium × 2.5)
0.64 g

Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.

A dash means the value is unknown, not zero.

Calculation limitations

  • Nutrition is a calculated estimate, not a laboratory measurement.
  • The final yield is an editorial estimate.
  • Some ingredient quantities use documented estimates or household-measure assumptions.
  • The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
  • Some specific ingredients are represented by the closest generic food with the same culinary function.
  • Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
  • Some process effects could not be resolved in this calculation.

Allergens

Contains: Egg, Fish

May contain: Crustaceans, Sulphites

Derived from ingredients – check the package label.

Food data sources

  • USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal
  • USDA FoodData Central FNDDS (2021-2023) · USDA Agricultural Research Service, FoodData Central FNDDS. · CC0 1.0 Universal