Mains
Amok Trey
Ingredients
- - 500 g (1.1 lb) freshwater white fish fillet (snakehead or basa), cut into chunks
- - 3 tbsp (45 g) kroeung paste
- - 250 ml (1 cup) coconut milk
- - 1 egg
- - 1 tbsp (15 ml) fish sauce
- - 1 tsp (5 g) palm sugar
- - 2 kaffir lime leaves, finely shredded
- - banana leaves, for lining and folding cups
- - extra coconut cream, for topping
- - 1 red chili, sliced, for garnish
Method
- Soften banana leaves briefly over a flame or in hot water, then fold and pin into small cup shapes (or use ramekins as a substitute).
- Blend or pound the fish chunks with the kroeung paste until a coarse paste forms.
- In a bowl, whisk the egg, then stir in the coconut milk, fish sauce and palm sugar.
- Fold the fish paste and shredded kaffir lime leaves into the coconut mixture until well combined.
- Spoon the mixture into the prepared banana leaf cups or ramekins, filling almost to the top.
- Steam over simmering water for 20–25 minutes until just set and a skewer inserted comes out clean.
- Top each cup with a spoonful of coconut cream and a slice of chili just before serving.
Introduction: Widely considered Cambodia's signature dish, Amok Trey is a delicate, custard-like fish curry steamed inside a folded banana leaf cup.
Cultural Background: Widely considered Cambodia's signature dish, Amok Trey is a delicate, custard-like fish curry steamed inside a folded banana leaf cup. Freshwater fish is blended with kroeung paste and coconut milk, thickened with egg, and gently steamed until set. Its presentation and technique are believed to trace back to Angkorian-era royal courts, and it remains a centrepiece dish for special meals and celebrations today.
Tips: Do not over-blend the fish — a slightly coarse texture gives a better bite than a completely smooth purée. Steam gently rather than at a rolling boil to avoid the custard curdling or becoming rubbery.
Variations: Chicken or shrimp can replace fish for Amok Sach Mouan or Amok Bangkang. A milder version reduces the chili content for children or spice-sensitive diners. Replace fish with a mix of firm tofu and mashed steamed pumpkin for body, keeping the kroeung, coconut milk and egg base.
Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat by re-steaming for 5–8 minutes until warmed through; avoid microwaving, which can make the custard rubbery.
Nutrition: Per serving (approx.): 310 kcal, 24 g protein, 20 g fat, 8 g carbohydrate, 1 g fibre, 620 mg sodium.
FAQs:
Q: Can I make Amok without banana leaves?
A: Yes — small heatproof ramekins or bowls covered with foil work well as a substitute for steaming.
Q: Why does my Amok turn out watery?
A: This usually means too little egg or too much coconut milk relative to fish; keep close to the ratios given for a properly set custard.