Amok Trey: Cambodian Steamed Fish Curry in Banana Leaf
Cambodia's Iconic National Dish

Amok Trey is the undisputed national dish of Cambodia and an essential culinary highlight on any trip to Cambodia. Firm fish fillets are gently cooked in an aromatic paste of lemongrass, galangal, and turmeric (kroeung), blended with rich coconut cream and egg to create a silky, savory custard. In traditional restaurants in Phnom Penh, this steamed delicacy is classically presented in handmade banana leaf cups.

Ingredients

For 2 servings · Prep 20 min · Cooking 20 min

• 350 gfirm white fish fillet (such as cod, haddock, or sea bass, cut into bite-sized pieces)
• 200 mlthick coconut cream (Asian grocery, high fat content)
• 1 pcegg (size M)
• 1 tbspfish sauce
• 1 tsppalm sugar (or brown sugar)
• 50 gbaby spinach (substitute for traditional noni leaves)
• 2 stalkslemongrass (white inner core only, finely minced; Asian grocery)
• 15 gfresh galangal (finely grated; Asian grocery)
• 1 tspfresh turmeric (finely grated, or 1/2 tsp ground turmeric)
• 2 pcskaffir lime leaves (Asian grocery, sliced into razor-thin strips)
• 2 pcsshallots (finely diced)
• 2 clovesgarlic (minced)
• 1 pcmild red chili (deseeded, julienned for garnish)

Method

1. Pound lemongrass, galangal, turmeric, shallots, and garlic in a mortar or blend in a mini food processor to form a smooth kroeung spice paste.
   5 mins
2. In a bowl, whisk the kroeung paste together with 150 ml of coconut cream, the egg, fish sauce, and palm sugar until uniform and creamy.
   3 mins
3. Gently fold the fish pieces and half of the shredded kaffir lime leaves into the coconut custard until thoroughly coated.
   2 mins
4. Line two small heatproof ramekins (or banana leaf cups) with the washed spinach leaves and distribute the fish-curry mixture evenly.
   2 mins
5. Bring water to a boil in a steamer pot. Place the ramekins on the rack, cover with a tight lid, and steam over medium heat until the custard is set and the fish is cooked through.
   15–18 mins
6. Smooth the remaining 50 ml of coconut cream, spoon it over the top of each portion, garnish with chili strips and remaining kaffir lime, and steam covered for another minute.
   2 mins

Tip

Always use full-fat canned coconut milk or coconut cream from the Asian grocery; reduced-fat versions separate under heat and will fail to set into a velvety custard.

Ordering it on holiday

In eateries across Siem Reap, order this classic simply as Fish Amok; street-side kitchens typically charge around 10,000 to 16,000 KHR per serving.

Serve hot with steamed jasmine rice. Explore additional favorites among our Cambodian recipes, compare flavors with fragrant Thai recipes, or check out our complete recipe collection.