Amok Trey

Cambodia

Also known as Fish Amok

About Amok Trey

Amok Trey is Cambodia's best-known dish: pieces of white fish gently steamed in a rich coconut custard until it just sets. "Trey" means fish in Khmer, and amok refers to the method of steaming a curry in a cup of banana leaves.

The flavor comes from kroeung, a fragrant Khmer paste pounded from lemongrass, galangal, turmeric, kaffir lime and garlic. It is mixed with coconut milk, egg, fish sauce and a little palm sugar, which gives the dish a soft, mousse-like texture that is aromatic rather than fiery.

Amok Trey is often topped with a swirl of thick coconut cream and slivers of kaffir lime leaf, and served with steamed rice. It is a fixture at Cambodian celebrations and on restaurant menus in Phnom Penh and Siem Reap.

Ingredients

• fresh fish
• coconut milk
• kroeung paste
• egg
• fish sauce
• banana leaves
• palm sugar