Cambodia's iconic steamed fish curry — silky fish mousse in coconut milk and kroeung paste, steamed in banana leaf cups.
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.
Serves 4
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.
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.
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.
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).
Top with a kaffir lime leaf. Serve in the banana leaf cups with steamed jasmine rice.
Don't overcook — amok should be just set, creamy, and almost custard-like, not dry.
Frozen banana leaves work perfectly; thaw and wipe clean before use.
A mortar and pestle gives the smoothest kroeung paste, though a blender works well.
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.
Best eaten immediately. Leftovers keep 1 day in the fridge; reheat gently by steaming.
Amok trey has been served at Cambodian royal courts for centuries and is considered a dish of refinement and hospitality. The technique of steaming curry in banana leaves predates modern cookware and reflects the ingenuity of Khmer culinary tradition. It was nearly lost during the Khmer Rouge era but has been revived and is now celebrated as a symbol of Cambodian cultural identity.
Kroeung is Cambodia's fundamental curry paste, made from lemongrass, galangal, kaffir lime zest, turmeric, and shallots. Different colour kroeungs (yellow, red, green) are used for different dishes.
Kaffir lime leaves have a distinctive floral citrus flavour that regular lime cannot replicate. Try Asian grocery stores — they are widely available fresh or frozen.
Per serving · 4 servings total
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