Amok Trey

About This Recipe

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. Rooted in the everyday cooking of Khmer kitchens, Amok Trey balances technique and tradition: the white fish fillet, cubed is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight dinner or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the white fish fillet, cubed, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 4

• 1.5 lbswhite fish fillet, cubed
• 1 cupcoconut milk
• 4 tbspKhmer red curry paste (kroeung)
• 3eggs
• 4 leavesfresh basil
• 8 leavesbanana leaves for wrapping

Instructions

1. 1

   Prepare sauce

   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

2. 2

   Fold in fish

   Gently fold cubed fish into the egg-curry mixture, keeping pieces intact. Add fresh basil and adjust seasoning.

   Fold gently to maintain fish pieces

3. 3

   Prepare banana leaves

   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

4. 4

   Steam amok

   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.

Variations

• •

  Make with shrimp instead of fish

• •

  Add kaffir lime leaves for aromatic variation

• •

  Use green curry paste for different flavor profile

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

Storage

Best served fresh. Keeps refrigerated for 1-2 days, reheat gently. Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing — refresh with a crisp garnish.

Frequently Asked Questions