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Fragrant Cambodian Fish Amok

Fragrant Cambodian Fish Amok

4.5rating out of 5

(7116 reviews from our customers)

Prep Time

30 min



Inspired by ‘Amok’, a Cambodian fish curry, this tangy, aromatic dish combines turmeric, delicate haddock and aromatic lemongrass with creamy coconut. Serve over rice with a sprinkle of fresh chilli. Yum!

Prep Time

30 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 shallot
1 red chilli
1 lime
15g fresh root ginger
1 fresh lemongrass
basil 3.18
10g basil
1 tsp ground turmeric
Haddock bites
200g haddock bites †
130g basmati rice
1 fish sauce sachet (15ml) †
FLECKED coconut cream 50g
50g solid coconut cream
You Will Need
Rolling pin, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 shallot
  • 1 red chilli
  • 1 lime
  • 15g fresh root ginger
  • 1 fresh lemongrass
  • 10g basil
  • 1 tsp ground turmeric
  • 200g haddock bites<span class="strong">†</span>
  • 130g basmati rice
  • 1 fish sauce sachet (15ml)<span class="strong">†</span>
  • 50g solid coconut cream
Typical Values per 100g per serving
Energy 752 kJ
179 kcal
2137 kJ
509 kcal
of which saturates
6.5 g
5.7 g
18.6 g
16.3 g
of which sugars
19.3 g
1.3 g
54.8 g
3.6 g
Fibre 2.2 g 6.3 g
Protein 10 g 28.4 g
Salt 0.75 g 2.14 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 shallot
1 red chilli
red chilli
1 lime
15g fresh root ginger
Ginger (100%) Keep the Ginger chilled.
1 fresh lemongrass
fresh lemongrass
10g basil
basil (100%)
1 tsp ground turmeric
200g haddock bites
haddock (fish) 100%
130g basmati rice
basmati rice (100%)
1 fish sauce sachet (15ml)
anchovy (fish) 75%, salt, sugar. Produced in a factory that handles nuts, peanut, soya, mustard, sesame, and celery.
50g solid coconut cream
coconut 100%
  • Allergens highlighted by † (fish)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)

Peel and finely slice the shallot[s]

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger


Slice some of the red chilli into rounds and set them aside for garnish

Cut the remaining chilli in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Bash the lemongrass with a rolling pin, cut it [them] down the middle lengthways, remove the tough outer layers (save them for later!) and chop the soft inner core[s] finely

Boil a kettle


Add the basmati rice, outer lemongrass layers and 300ml [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving - this is your lemongrass rice


Heat a large, wide-based pan (preferably non-stick with a matching lid), with a drizzle of vegetable oil over a medium heat

Once hot, add the sliced shallot with a pinch of salt and cook for 3 min or until softened

While the shallot is cooking, remove the coconut cream from the sachet[s] and chop it roughly


Dissolve the chopped coconut cream in 250ml [400ml] boiled water and add the fish sauce – this is your coconut stock

Once softened, add the chopped ginger, chopped lemongrass inner core and remaining chopped chilli (can't handle the heat? Go easy!) to the shallot and cook for 1 min or until fragrant

Add the ground turmeric and cook for 30 secs


Add the coconut stock with 2 tsp [3 tsp] sugar and squeeze in the juice of 1/2 [1] lime

Cook for 3-5 min or until thickened to a curry sauce-like consistency

Meanwhile, pat the haddock bites dry with kitchen paper and season them lightly with salt

Cut the remaining lime into wedges


Once thickened, sit the haddock bites on top of the sauce and cook, covered, for 1-2 min or until the fish is cooked through

Tip: Your fish is cooked when it turns opaque and flakes easily

Chop the basil finely, including the stalks

Once the fish is cooked, remove the pan from the heat and gently stir through the chopped basil – this is your Cambodian fish amok


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Remove the outer lemongrass layers from the cooked basmati rice and fluff it with a fork

Serve the Cambodian fish amok over the lemongrass rice with a lime wedge to the side

Garnish with the sliced chilli rounds (not a fan of spice? Just add a little)


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