← Back to Cambodia
Amok Trey
Cambodia
Cambodia's most celebrated dish. The banana leaf cups make each portion a small gift. Served at every Cambodian celebration.
Cambodian fish curry steamed in banana leaf — fish in a lemongrass, coconut and kroeung paste, steamed in banana leaf cups until set into a delicate custard. Cambodia's national dish.
Prep
30 mins
Cook
25 mins
Difficulty
Medium
Calories
445 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
500gwhite fish fillets, cubed
400mlcoconut milk
3 tbspkroeung paste or yellow curry paste
3kaffir lime leaves, shredded
2eggs
1 tbspfish sauce
banana leavesfor cups
fresh chilli and basilto garnish
Method
1
Mix fish with coconut milk, kroeung, fish sauce, kaffir lime and eggs.
2
Shape banana leaves into cups. Fill with fish mixture.
3
Steam 20-25 minutes until just set.
4
Garnish with chilli and basil.
Chef's Tip
The custard should be just set — oversteamed amok becomes rubbery.
Couldn't load comments right now — please refresh.
Leave a Comment
Your email address will not be published. Required fields are marked *
You may also like
More recipes you might enjoy
Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.