[4] Usually, goby, snakehead or catfish is used; however, they are also sometimes substituted with cod, snapper, barramundi, salmon, whiting, or perch.

The curry mixture is placed in a banana leaf container with great morinda leaves at the bottom and steamed for around 20 to 30 minutes until the curry achieves a mousse-like consistency.

[5] Fish amok is served hot usually in either banana leaf containers or coconut shells and eaten with steamed rice.

[2] Many restaurants in Cambodia also serve less traditional versions of amok with chicken, tofu, or beef instead of fish.

Other deviations include the use of a store-bought herb paste, other types of kroeung, more liquid consistency and cooking instead of steaming.