AI-generated photo.
Cambodian · Iconic · Cambodia
Fish amok
Also called អាម៉ុក
Fish amok, a dish from Cambodia (អាម៉ុក).
Pai editors’ mark 4 / 5
Plan, list, and collections
Fish amok is cooked in Cambodia as its own dish. Whisk fish with coconut and egg, then steam it in cups until just set. Amounts are scaled for four from foods this library can count, so the nutrition panel comes from those ingredients.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
55
Health score
Rich, enjoy occasionally
Indulgent
Richness
Rich
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 30%
- Carbs 6%
- Fat 64%
Watch · Diabetes-friendly
It misses a gentler mark: sugar, fiber, the starch mix, or the richness of the plate.
Watch · Heart-friendly
Saturated fat, cholesterol, sodium, or fiber keeps this off the heart-friendly list.
Watch · Weight loss
Calories, protein, or richness make this a fuller plate than a light day wants.
Suits · High protein
About 28.2 g of protein in the serving.
Watch · Low sodium
About 914 mg of sodium, above the 450 mg mark.
Suits · Gluten-free
No wheat, barley, or rye in the required list. Still read labels on sauces and oats.
Suits · Dairy-free
No milk ingredients in the required list.
Watch · Vegetarian
Meat, poultry, fish, or shellfish is in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Watch · Gentle when sick
Fat or sugar is high for a day when appetite is low.
Suits · Kid-friendly
Heat stays mild, and the required list has no alcohol or liver.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- Canned coconut milk197 kcal
- White fish fillet84 kcal
- Egg72 kcal
- Lemongrass6 kcal
- Ground turmeric2 kcal
- Fish sauce2 kcal
Glycemic load
Estimated glycemic load for this count: 2.4. The bands come from the ingredient table.
Portion
One serving, as written, is about 364 kcal.
Allergens. Egg, Fish
Make it healthier
Serve three-quarters of the plate
The ingredient mix stays the same. Calories are three-quarters of the counted serving.
About 273 kcal after the change.
Use half the fish sauce and brighten the plate with lemon or lime.
The same dish with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Replace the meat or fish with the same weight of firm tofu.
The seasoning and the method stay. The center of the plate changes. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 364 kcal | 18% |
| Protein | 28.2 g | 56% |
| Carbohydrate | 5.5 g | 2% |
| Fiber | 0.3 g | 1% |
| Total sugars | 2.1 g | 4% |
| Fat | 26.9 g | 34% |
| Saturated fat | 20.5 g | 102% |
| Cholesterol | 242 mg | 81% |
| Sodium | 914 mg | 40% |
| Potassium | 654 mg | 14% |
| Calcium | 61 mg | 5% |
| Iron | 5.1 mg | 28% |
| Magnesium | 89 mg | 21% |
| Zinc | 1.7 mg | 15% |
| Vitamin A | 80 mcg | 9% |
| Vitamin C | 5.5 mg | 6% |
| Vitamin D | 2.2 mcg | 11% |
| Vitamin E · estimate | 0.6 mg | 4% |
| Vitamin K · estimate | 8 mcg | 7% |
| Thiamin (B1) | 0.1 mg | 4% |
| Riboflavin (B2) | 0.2 mg | 18% |
| Niacin (B3) · estimate | 6.9 mg | 43% |
| Vitamin B6 · estimate | 0.6 mg | 34% |
| Folate · estimate | 47 mcg | 12% |
| Vitamin B12 | 2 mcg | 82% |
Low-confidence marks sit on glycemic load or on vitamins the USDA row left blank. Those vitamins are filled from a food-group reference and labeled as estimates. Reported USDA values, including zeros, are kept. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- A serving stays under about 420 calories, so it can sit inside an ordinary day.
- Protein is high enough to make the meal satisfying.
- Saturated fat is high for one plate.
- Sodium is on the higher side. The swaps below pull it down.
- Fish here is a commonly eaten, lower-mercury choice when fully cooked. Follow your own pregnancy fish guidance.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Pot with a lid
- Steamer basket
- Scale
- Timer
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
White fish fillet4 fillets480 g
Canned coconut milk1.75 cups400 ml
Egg4 eggs200 g
Ground turmeric1 tsp2 g
Lemongrass2 stalks24 g
Fish sauce1.5 tbsp21.82 ml
Thai chili3 chilies12 g
Makrut lime leaf4 leaves2 g
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the fish sauce and brighten the plate with lemon or lime.. The same dish with less sodium.
- Replace the meat or fish with the same weight of firm tofu.. The seasoning and the method stay. The center of the plate changes.
Method
AI-generated photo.
1Bring water to a simmer under a steamer and heat the lid. For Fish amok, start here: whisk fish with coconut and egg, then steam it in cups until just set.
AI-generated photo.
2Whisk fish with coconut and egg, then steam it in cups until just set.
Cook 25 min
AI-generated photo.
3The center should be hot and just set, not dry. Stop when this is true of Fish amok: Whisk fish with coconut and egg, then steam it in cups until just set.
AI-generated photo.
4Lift it out so it does not sit in the steaming water. Fish amok is eaten in Cambodia as this plate, with the sauce or garnish that belongs to it.
How you know it is done
Fish amok is done when it looks like the finished plate in the last step, with the seasoning tasted and adjusted.
If it goes wrong
- Fish amok looks done on top and is still raw in the center. Trust the cue in the method, not the color alone. Give it a few more minutes and check the center.
- Fish amok spread, sank, or turned out dry. Measure by weight next time, heat the oven fully, and stop when the doneness cue appears rather than when the timer ends.
Storage
Cool Fish amok, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven, not a raw salad.
How this dish helps your daily life
- Fish amok is cooked by steam in Cambodia. The steps follow that technique, including the timing above.
- The meat, poultry, or fish is the protein. The panel is this plate, not a generic serving.
Notes
Pregnancy. Cook seafood until it is done through. This is a common cooking fish or shellfish, not a high-mercury choice.
Allergens in the required list: Egg, Fish.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.