📝 About This Recipe
Amok Trei is the quintessential national dish of Cambodia, representing the soul of Khmer cuisine with its delicate balance of spice and creaminess. This elegant custard-like curry is steamed in banana leaf cups, infusing firm white fish with an aromatic 'kroeung' paste made from lemongrass, galangal, and turmeric. The result is a silky, melt-in-your-mouth texture that is both deeply savory and subtly sweet, making it a true masterpiece of Southeast Asian cooking.
🥗 Ingredients
The Kroeung (Spice Paste)
- 3 stalks Lemongrass stalks (bottom third only, thinly sliced)
- 2 tablespoons Galangal (peeled and finely chopped)
- 1 tablespoon Fresh Turmeric (peeled and sliced)
- 4 leaves Kaffir lime leaves (stems removed and sliced)
- 4 pieces Garlic cloves (peeled)
- 2 large Shallots (chopped)
- 4-5 pieces Dried red chilies (soaked in warm water for 15 minutes)
The Curry Base
- 500 grams White fish fillet (tilapia, cod, or snapper, cut into 1-inch cubes)
- 400 ml Thick coconut cream (full fat for best texture)
- 1 large Egg (well beaten)
- 2 tablespoons Fish sauce (high quality)
- 1 tablespoon Palm sugar (crushed)
- 1/2 teaspoon Salt
- 1 cup Noni leaves (can substitute with baby spinach or kale)
For Assembly and Garnish
- 4-6 large pieces Banana leaves (cleaned and softened)
- 1/4 piece Red bell pepper (cut into very fine julienne)
- 2 leaves Kaffir lime leaves (finely julienned for garnish)
👨🍳 Instructions
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1
Begin by preparing the dried chilies: drain the soaked chilies and chop them finely. This provides the base color for your paste.
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2
Make the Kroeung: Using a heavy stone mortar and pestle, pound the lemongrass, galangal, turmeric, kaffir lime leaves, garlic, shallots, and chilies. Work until you achieve a very smooth, vibrant orange-yellow paste. Alternatively, use a high-speed food processor with a splash of coconut milk.
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3
Prepare the banana leaf cups: Briefly pass the leaves over an open flame or dip in hot water to make them pliable. Cut into 8-inch circles, then fold the edges and secure with toothpicks to create small square-bottomed bowls.
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4
In a large mixing bowl, combine the thick coconut cream (reserve 2 tablespoons for garnish), beaten egg, fish sauce, palm sugar, and salt. Whisk vigorously until the sugar is completely dissolved.
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5
Add 3-4 tablespoons of your freshly made Kroeung paste into the coconut mixture. Stir well until the liquid turns a beautiful golden hue.
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6
Gently fold the fish cubes into the curry mixture. Let the fish marinate in this liquid for at least 10 minutes to absorb the aromatics.
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7
Place a few noni leaves (or spinach) at the bottom of each banana leaf cup. This provides a bitter-sweet contrast and holds the fish.
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8
Ladle the fish and curry mixture into the cups, filling them about 3/4 of the way to ensure they don't overflow during steaming.
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9
Prepare your steamer. Once the water is at a rolling boil, place the banana leaf cups in the steamer basket.
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10
Steam the Amok on medium-high heat for 20 minutes. The curry should set into a soft, mousse-like custard.
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11
Carefully open the steamer lid (watch for steam!) and drizzle a small amount of the reserved coconut cream onto the center of each cup.
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12
Top with the julienned red bell pepper and kaffir lime leaves for a professional, colorful finish.
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13
Steam for just 2 more minutes to set the garnish and warm the topping.
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14
Remove the cups from the steamer and let them rest for 5 minutes before serving. This allows the custard to firm up perfectly.
💡 Chef's Tips
Use fresh galangal and lemongrass whenever possible; the frozen versions lack the essential aromatic oils that define this dish. If you cannot find banana leaves, ceramic ramekins work perfectly as a substitute, though you lose the leaf's subtle tea-like fragrance. Ensure the fish is cut into uniform cubes so they cook evenly within the custard. For the smoothest texture, avoid over-beating the egg; you want a gentle bind, not a spongy souffle. If the curry seems too thin, add an extra half-teaspoon of cornstarch to the coconut milk base before steaming.
🍽️ Serving Suggestions
Serve alongside a mound of steaming, fragrant Jasmine rice to soak up the creamy curry. Pair with a crisp, chilled white wine like a Riesling or Gewürztraminer to complement the spice. Include a side of Khmer green mango salad for a crunchy, tart textural contrast. Offer a small dish of 'Tuk Trey' (fish sauce with lime and chili) for those who prefer extra seasoning. Finish the meal with fresh tropical fruits like dragonfruit or mango.