Amok Trey – Cambodian Fish Curry
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Amok Trey – Cambodian Fish Curry

A fragrant and creamy Cambodian fish curry that captures the essence of Southeast Asian cooking. This dish combines tender fish with a rich coconut sauce, enhanced by aromatic herbs and spices. It's traditionally wrapped in banana leaves, giving it a unique presentation and flavor.

CambodianOmnivoreDinner
By Jamie
10 minPrep
30 minCook
50 minTotal
4Servings
400Calories

Ingredients

  • Fish fillet1 lb
  • Coconut milk1 can
  • Thai red curry paste2 tablespoons
  • Fish sauce1 tablespoon
  • Brown Sugar1 teaspoon
  • Chicken stock1 cup
  • Eggs1
  • Kaffir lime leaves2
  • Vegetable oil1 tablespoon
  • Banana LeavesHandful
  • CilantroGarnish
  • LimeGarnish

Amok Trey is a delightful Cambodian dish that showcases the vibrant flavors of coconut milk and red curry. The gentle steaming process locks in moisture, ensuring the fish remains tender and juicy. Serve this dish with jasmine rice for a complete meal, and don't forget the fresh cilantro and lime for a burst of freshness.

The use of banana leaves not only keeps the curry moist but also imparts a subtle earthy flavor. If banana leaves are hard to find, parchment paper makes a suitable alternative without compromising the dish’s essence.

Substitutions

  • Fish fillet: Use firm tofu for a vegetarian option.
  • Coconut milk: Substitute with almond milk or any non-dairy milk for a lighter version, though it will alter the flavor.
  • Red curry paste: Thai green curry paste can work in a pinch for a different flavor profile.

Instructions

  1. Prepare the sauce mixture

    5 min

    In a medium bowl, whisk together coconut milk, red curry paste, fish sauce, palm sugar, and chicken stock until smooth to avoid lumps. This creates a cohesive and flavorful sauce base for the curry.

  2. Heat the oil

    1 min

    In a large skillet, heat vegetable oil over medium heat until it shimmers, approximately 30 seconds. This ensures the oil is hot enough to enhance the flavors of the sauce when added.

  3. Simmer the sauce

    4 min

    Pour the prepared coconut milk mixture into the skillet and bring it to a gentle simmer, stirring occasionally for about 3-4 minutes. Look for small bubbles to form, indicating it's ready for the next step.

  4. Add fish and herbs

    1 min

    Gently place fish cubes and kaffir lime leaves into the skillet, making sure they are submerged in the sauce. This allows the fish to absorb the flavors as it cooks.

  5. Cook the fish

    10 min

    Lower the heat and cover the skillet, cooking for 10 minutes until the fish becomes opaque and flakes easily with a fork. Be careful not to overcook, as this will help maintain its tenderness.

  6. Incorporate the egg

    2 min

    Slowly stir in the beaten egg and allow it to cook for 2 more minutes, which will slightly thicken the sauce and create a rich texture. Stir gently to combine.

  7. Prepare the banana leaves

    1 min

    Quickly pass the banana leaves over a gas flame for about 10 seconds to make them pliable. If unavailable, use parchment paper as an alternative wrapping.

  8. Assemble the curry packets

    2 min

    Spoon the fish curry into the center of each banana leaf square and fold the edges tightly to form packets. This step is crucial to trap steam while cooking.

  9. Steam the curry

    10 min

    Place the packets in a steamer basket over boiling water and steam for 10 minutes. This will heat the curry thoroughly and infuse it with the aroma of the banana leaves.

  10. Garnish and serve

    2 min

    Carefully unwrap the packets and garnish with fresh cilantro and lime wedges before serving. This adds a fresh touch and enhances the dish's visual appeal.

FAQ

Yes, you can prepare the curry in advance and steam it just before serving.

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