Amok Trey – Cambodian Fish Curry
Amok Trey is a traditional Cambodian fish curry made with fresh fish, coconut milk, and a blend of spices. This flavorful dish is typically steamed in banana leaves and served with steamed rice. The combination of creamy coconut milk and aromatic spices creates a deliciously rich and savory flavor.
Ingredients
Servings: 4
- 1 Fish fillet
- 1 Coconut Milk
- 2 tbsp Red Curry Paste
- 1 tbsp Fish Sauce
- 1 tsp Brown Sugar
- 1 cup Chicken Stock
- 1 Egg
- 2 Kaffir Lime Leaves
- 1 tbsp Vegetable Oil
- q.s. Banana Leaves
- q.s. Cilantro
- q.s. Lime
Preparation
Place the packets in a steamer basket over boiling water and steam for 10 minutes until heated through and fragrant.
In a medium bowl, combine the coconut milk, red curry paste, fish sauce, palm sugar, and broth, whisking until smooth—this ensures no lumps in the sauce.
Heat the vegetable oil in a large skillet over medium heat (about 350°F) for 30 seconds until shimmering.
Pour the coconut milk mixture into the skillet and bring it to a gentle simmer, stirring occasionally, which should take about 3-4 minutes.
Add the fish cubes and kaffir lime leaves to the skillet, submerging them fully in the sauce.
Reduce the heat to low, cover the skillet, and let it cook for 10 minutes until the fish is opaque and flakes easily with a fork—avoid overcooking to keep it tender.
Stir in the beaten egg slowly, cooking for 2 more minutes until the sauce thickens slightly, which adds a rich, custard-like texture.
While the curry simmers, prepare the banana leaves by briefly passing them over a gas flame for 10 seconds to make them pliable, or use parchment paper as a handy alternative.
Spoon the curry into the center of each banana leaf square, folding the edges to form a tight packet to trap steam.
Carefully unwrap the packets and garnish with fresh cilantro and lime wedges before serving
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