Introduction

Amok Trey, or Fish Amok, is a beloved Cambodian dish that features freshwater fish steamed with coconut milk, kroeung (a traditional spice paste), and eggs. The dish is often served in a banana leaf cup, giving it a distinct presentation.

Pro Tip: Use fresh ingredients like kaffir lime leaves and lemongrass for an authentic flavor.

Ingredients

• Freshwater fish fillets (500g)
• Coconut milk (1 cup)
• Kroeung paste (2-3 tbsp)
• Eggs (2)
• Kaffir lime leaves, finely chopped (3-4)
• Fish sauce (2 tbsp)
• Sugar (1 tsp)
• Banana leaves (for serving, optional)

Pro Tip: Substitute banana leaves with small bowls if unavailable.

Step 1: Prepare the Kroeung Paste

Kroeung is the heart of Cambodian cuisine. Blend lemongrass, galangal, turmeric, garlic, shallots, and kaffir lime zest to create the aromatic base for the curry.

Pro Tip: Store extra kroeung in the freezer for future use.

Step 2: Make the Curry Mixture

In a bowl, whisk together the coconut milk, eggs, kroeung paste, fish sauce, and sugar. Fold in the fish fillets, ensuring they are well-coated with the mixture.

Pro Tip: Let the fish marinate for 10-15 minutes for deeper flavor.

Step 3: Prepare the Banana Leaf Cups

Cut banana leaves into squares and soften them by briefly steaming or placing them in hot water. Shape them into small cups and secure with toothpicks.

Pro Tip: Double-layer the banana leaves to prevent leaks.

Step 4: Steam the Fish Amok

Fill each banana leaf cup with the curry mixture and top with chopped kaffir lime leaves. Steam the cups in a steamer for 20-25 minutes, or until the mixture is firm.

Pro Tip: Cover the steamer lid with a cloth to prevent condensation from dripping onto the dish.

Serving Suggestions

Serve Fish Amok warm with steamed jasmine rice. Garnish with fresh herbs and a slice of chili for added flavor and visual appeal.

Pro Tip: Pair with a side of pickled vegetables to balance the richness.