Amok Trey

About This Recipe

Amok trey is considered Cambodia's national dish and one of Southeast Asia's most refined curries. Unlike most curries, amok is steamed rather than simmered, giving it a custard-like, mousse texture rather than a loose sauce. Fish fillets are marinated in kroeung (a fragrant paste of lemongrass, galangal, kaffir lime zest, turmeric, and shallots), folded into coconut cream with egg, and steamed in banana leaf cups until just set. The result is a delicate, aromatic dish — floral, mildly spiced, and deeply nourishing — traditionally served at festivals and celebrations. The banana leaf cups are both functional and beautiful, giving the dish its signature presentation.

Ingredients

Serves 4

• 500 gfirm white fish fillets(snapper or barramundi, sliced)
• 400 mlcoconut cream
• 2 largeeggs(beaten)
• 3 tbspfish sauce
• 1 tbsppalm sugar or light brown sugar
• 4 stalkslemongrass(white part only, sliced)
• 4 cmfresh galangal(peeled, chopped)
• 4 clovesgarlic
• 3shallots(peeled)
• 3dried red chillies(soaked 10 minutes)
• 1 tspground turmeric
• 4kaffir lime leaves(finely shredded, plus extra to garnish)
• Banana leaves or ramekinsfor steaming

Instructions

1. 1

   Make kroeung paste

   Blend lemongrass, galangal, garlic, shallots, soaked chillies, and turmeric to a smooth paste using a food processor or mortar and pestle. Add a little water if needed.

2. 2

   Prepare the amok mixture

   Mix kroeung paste with 300 ml coconut cream, eggs, fish sauce, and sugar until combined. Fold in fish pieces and shredded kaffir lime leaves. Leave to marinate 10 minutes.

   The mixture should be thick enough to hold its shape — if too loose, the amok won't set properly.

3. 3

   Prepare banana leaf cups

   Cut banana leaves into 20 cm squares. Fold edges up to form cup shapes, securing with toothpicks. Alternatively, use small ramekins lined with banana leaf strips.

4. 4

   Steam

   Fill cups with the fish mixture. Drizzle remaining coconut cream over the top. Steam over boiling water for 20–25 minutes until just set (it should jiggle slightly, like a custard).

5. 5

   Garnish and serve

   Top with a kaffir lime leaf. Serve in the banana leaf cups with steamed jasmine rice.

Variations

• •

  Use chicken or tofu instead of fish.

• •

  Add a spoonful of prahok (Cambodian fermented fish paste) for authentic depth.

• •

  Cook in individual ramekins if banana leaves are unavailable.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Best eaten immediately. Leftovers keep 1 day in the fridge; reheat gently by steaming.

Frequently Asked Questions