Steamed fish custard in banana leaf with curry
Amok trey is Cambodia's most celebrated dish, featuring fish curry steamed in banana leaves, creating a delicate, flavorful custard that embodies the essence of Khmer cuisine.
Serves 4
Mix curry paste with coconut milk until smooth. Whisk in eggs one at a time until well combined and emulsified.
Emulsification is key for proper custard texture
Gently fold cubed fish into the egg-curry mixture, keeping pieces intact. Add fresh basil and adjust seasoning.
Fold gently to maintain fish pieces
Blanch banana leaf squares in hot water for 30 seconds to soften. Line 4 small bowls or ramekins with banana leaves, allowing overhang.
Banana leaves add authentic flavor
Pour fish mixture into banana leaf-lined vessels. Fold banana leaves over top and secure. Place in steamer basket and steam for 25-30 minutes until custard is set but still slightly jiggly in center. Serve in banana leaves.
Don't over-steam or custard will become rubbery
Keep banana leaf color as visual indicator of doneness
Serve immediately while warm
Make with shrimp instead of fish
Add kaffir lime leaves for aromatic variation
Use green curry paste for different flavor profile
Best served fresh. Keeps refrigerated for 1-2 days, reheat gently.
Amok trey is considered the national dish of Cambodia, representing the sophistication and refinement of Khmer culinary traditions.
Available frozen at Asian markets. Thaw before use.
Add a bit more coconut milk to loosen the mixture.
Per serving · 4 servings total
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