Cambodian Amok Trey (Steamed Fish Curry)
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The Tale of Cambodian Amok Trey (Steamed Fish Curry)
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Amok trey is often called Cambodia's national dish: fish bound in a fragrant kroeung paste of lemongrass, galangal, and turmeric, mixed with coconut milk and egg, then steamed in a banana-leaf cup. Some trace its roots to Khmer royal court cooking, though the exact history isn't well documented; today it's a fixture at Cambodian family tables and restaurants alike.
Ingredients
Scale:· 4 servings
- 600g white fish fillets, cut into chunks
- 3 tbsp kroeung (Cambodian curry paste: lemongrass, galangal, turmeric, kaffir lime leaf)
- 1 cup coconut milk
- 2 eggs
- 1 tbsp fish sauce
- 1 tbsp palm sugar
- 2 kaffir lime leaves, thinly sliced
- Banana leaves, for steaming cups
- 1 red chili, sliced, for garnish
Instructions
- 1Prepare banana leaf cups by folding and pinning leaves into small bowl shapes with toothpicks, or use ramekins as a substitute.
- 2In a bowl, whisk together kroeung paste, coconut milk, eggs, fish sauce, and palm sugar until smooth.
- 3Fold in the fish chunks and half of the sliced kaffir lime leaves, coating everything well in the curry mixture.
- 4Spoon the mixture into the prepared banana leaf cups or ramekins, filling almost to the top.
- 5Set up a steamer with simmering water and steam the cups for 20-25 minutes until the custard is set and the fish is cooked through.
- 6Garnish with the remaining lime leaf and sliced chili just before serving.
- 7Serve hot with steamed jasmine rice.
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