Cambodia's national dish: delicate fish curry steamed in banana leaf cups with coconut milk and kroeung paste into a silky, aromatic mousse.
Amok trey is widely regarded as the national dish of Cambodia and one of the most refined dishes in all of Southeast Asian cooking. The fish — traditionally freshwater fish from the Tonle Sap lake, the largest freshwater lake in Southeast Asia — is sliced thin and folded into a spiced coconut cream thickened with eggs to create a mousse-like texture that steams in banana leaf cups into something between a curry and a custard. The flavor is defined by kroeung, Cambodia's foundational aromatic paste of lemongrass, galangal, turmeric, kaffir lime zest, and shallots, which gives amok its distinctive golden color and layered fragrance. The dish requires restraint: unlike Thai curries, amok is mild, fragrant rather than fiery, and prized for its smooth, almost cloud-like texture. It is typically served at Khmer New Year (Chaul Chnam Thmey), in temples, and at formal meals across the country.
Serves 4
Blend lemongrass, galangal, turmeric, shallots, garlic, kaffir lime zest, shrimp paste, and soaked dried chilies into a very smooth paste. Add water sparingly. This is the kroeung.
A smooth paste is essential for amok's signature silky texture — blend longer than you think necessary.
Whisk 3 tablespoons of kroeung into the coconut cream. Add beaten eggs, fish sauce, and palm sugar. Whisk until completely combined and smooth.
Fold banana leaf circles into cups by pinching four corners and securing with a toothpick. Each cup should be about 10cm diameter and 4cm deep. Alternatively, use ramekins lined with banana leaf.
Place a few spinach leaves at the bottom of each cup. Add fish pieces, distributing evenly among cups.
Ladle the coconut-egg-kroeung mixture over the fish in each cup, filling to about 1cm from the top.
Steam cups in a steamer basket over high heat for 20-25 minutes until the top is set and a knife inserted in the center comes out clean. The surface should be firm but still slightly wobbly.
Top each cup with finely julienned kaffir lime leaf and a piece of red chili. Serve immediately with steamed jasmine rice.
The coconut cream must be thick — use the solid-heavy cream from canned coconut (not light coconut milk) for the right custard-like set.
Do not over-steam — amok should be just set, still creamy inside. Check at 20 minutes.
Kroeung paste can be made 3 days ahead and refrigerated; the flavor deepens slightly.
Amok sach ko (beef amok): thinly sliced beef replaces fish, with a slightly richer coconut sauce.
Amok vegetarian: replace fish with thinly sliced tofu and omit shrimp paste.
Quick version: steam in ramekins instead of banana leaf cups, reducing folding time.
Amok is best eaten immediately from the steamer. Refrigerate up to 1 day; reheat by steaming gently for 8 minutes — microwaving causes the egg-set to weep and toughen.
Amok is documented in Khmer culture from at least the Angkor Empire period (9th-15th centuries CE), with fish from the Tonle Sap lake central to the diet of ancient Cambodia. The dish appears in temple reliefs at Angkor and in royal court culinary traditions. During the Khmer Rouge period (1975-1979) amok largely disappeared as traditional cooking was suppressed, but its revival post-1980s has made it a symbol of Khmer cultural identity and culinary heritage.
Firm white-fleshed freshwater fish is traditional — catfish, snapper, barramundi, or tilapia all work well. Avoid oily fish like mackerel or salmon, which overpower the delicate kroeung flavor.
Either the coconut cream was too thin (use full-fat canned) or the eggs were underwhisked into the mixture. Ensure the coconut-egg mixture is fully emulsified before pouring over the fish.
Yes — use ramekins or small heatproof bowls lined with a banana leaf strip for presentation, or simply steam in the ramekin directly. The flavor is identical.
Relatively mild by Southeast Asian standards. Amok is about fragrance and delicacy rather than heat — the kroeung provides flavor complexity without excessive chili intensity.
Per serving (300g / 10.6 oz) · 4 servings total
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