Description
Cambodian Fish Amok is a steamed fish custard that uses moist heat to denature fish proteins and emulsify coconut milk and egg yolk.
Technical
During steaming, fish proteins denature and coagulate around 60‑70 °C, while egg yolk phospholipids emulsify with coconut milk triglycerides to form a stable custard. The high fat content and low water activity keep the sauce intact at 100 °C, and volatile terpenes from lemongrass, galangal, and kaffir lime are released at ~80 °C, contributing to the dish’s aroma.
Science
Primary Reaction
Protein denaturation and coagulation of egg yolk, emulsification of coconut milk with egg yolk, and release of volatile terpenes
Sensory Profile
Aroma ()
coconutlemongrassgalangalkaffir limesmokyearthyherbalcitrusysweetpungent