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Fish Amok (Amok Trey)
60 mintime
Mediumdifficulty
4Servings
—Rating
Nutrition facts
350 kcalCalories
25 gProtein
10 gCarbs
22 gFat

Approximate values estimated by AI

CambodianCurrySeafood

Fish Amok (Amok Trey)

Traditional dish · Cambodian

A classic Cambodian steamed fish curry, rich with coconut milk, kroeung (herbal paste), and topped with a savory custard. Traditionally steamed in banana leaves.

Ingredients

Servings4
  • White fish fillets (e.g., cod, tilapia, catfish)500g
  • Coconut milk400ml
  • Kroeung paste (lemongrass, galangal, turmeric, kaffir lime zest, garlic, shallots, chili)4 tbsp
  • Fish sauce2 tbsp
  • Palm sugar1 tsp
  • Egg yolks2
  • Kaffir lime leaves, thinly sliced2
  • Fresh dill, for garnisha few sprigs
  • Red chili, thinly sliced, for garnish1
  • Saltto taste
  • Black pepperto taste
  • Wateras needed

Steps

  1. 1

    Cut the fish fillets into bite-sized pieces. Season lightly with salt and pepper.

  2. 2

    In a bowl, whisk together the coconut milk, kroeung paste, fish sauce, palm sugar, and egg yolks until well combined.

  3. 3

    Gently fold the fish pieces into the coconut milk mixture. Ensure the fish is mostly submerged.

  4. 4

    Divide the mixture into individual heatproof bowls or ramekins (traditionally, banana leaf cups are used).

  5. 5

    Steam the amok over medium heat for 15-20 minutes, or until the fish is cooked through and the custard has set.

  6. 6

    Garnish with sliced kaffir lime leaves, fresh dill, and sliced red chili before serving.

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