Fish Amok (Amok Trey)
Amok Trey is a celebrated Cambodian dish, often considered the national dish, featuring tender pieces of fish gently steamed in a fragrant coconut milk curry sauce infused with kroeung (a traditional Khmer spice paste). The mixture is typically steamed in banana leaf cups, giving it a delicate, mousse-like texture. It's a harmonious blend of savory, slightly sweet, and aromatic flavors.
🧂 Ingredients
- 500 g White fish fillets(such as catfish, tilapia, or snakehead fish, cut into bite-sized pieces)
- 400 ml Coconut milk
- 2 large Eggs(beaten)
- 2 tbsp Fish sauce
- 1 tbsp Palm sugar
- 4 stalks Lemongrass(white part only, finely chopped)
- 2 slices Galangal(fresh, finely chopped)
- 1 tbsp Turmeric root(or 1 tsp ground turmeric)
- 4 cloves Garlic cloves(peeled and chopped)
- 3 Shallots(peeled and chopped)
- 3 Kaffir lime leaves(finely chopped)
- 2 Dried red chilies(soaked in warm water, optional for heat)
- 8 sheets Banana leaves(for steaming, optional)
- 1 bunch Fresh cilantro(for garnish)
👨🍳 Instructions
- 1
Prepare the Kroeung (spice paste): In a mortar and pestle or a blender, combine lemongrass, galangal, turmeric, garlic, shallots, kaffir lime leaves, and dried chilies (if using). Pound or blend until a fine, fragrant paste forms.
💡 Tip: If using a blender, add a tablespoon of water to help with the blending process. - 2
Mix the curry base: In a large bowl, combine the kroeung paste with coconut milk, beaten eggs, fish sauce, and palm sugar. Whisk until smooth and well blended.
💡 Tip: Ensure the eggs are well beaten to prevent them from scrambling during steaming. - 3
Add the fish: Gently fold the cubed fish pieces into the curry mixture, ensuring all pieces are evenly coated.
💡 Tip: Be careful not to break up the fish too much. - 4
Prepare banana leaf bowls (optional): Cut banana leaves into approximately 20x20 cm squares. Fold them to create small bowls or cups, securing with toothpicks if necessary.
💡 Tip: If not using banana leaves, you can use heatproof ramekins or a shallow dish. - 5
Steam the Amok: Spoon the fish mixture into the prepared banana leaf bowls or ramekins. Place them in a steamer basket over simmering water. Cover and steam for 15-20 minutes, or until the fish is cooked through and the curry has set to a custard-like consistency.
💡 Tip: Do not overcook, as the fish can become dry. - 6
Garnish and serve: Garnish with fresh cilantro leaves. Serve hot with steamed jasmine rice.
💡 Tip: A few extra shreds of kaffir lime leaf or thin slices of red chili can also be used as garnish.
💡 Pro Tips
- ✓The quality of kroeung is crucial for authentic Amok. Fresh ingredients will yield the best flavor.
- ✓Adjust the amount of chili to your preferred level of spiciness.
- ✓If banana leaves are unavailable, use parchment paper or foil to line your steaming dishes.
🔄 Variations
- Chicken Amok or Tofu Amok can be made by substituting the fish with chicken pieces or firm tofu.
- Some recipes include a small amount of shrimp paste (prahok) for added umami.