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Cambodian Amok Trey

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Cambodian amok trey, steamed fish curry custard in banana leaf with coconut, basil, and chili.
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Amok trey is a beloved Cambodian dish of fish folded into fragrant kroeung and coconut custard, then gently steamed in banana leaf.

The custard should set softly around the fish, keeping the center moist while the aromatic paste perfumes the coconut milk.

Soften banana leaves before shaping so they fold without splitting and keep the fish mixture contained.

Serving Suggestions

Serve the amok with jasmine rice and a few fresh herbs or sliced chilies.

Cambodian amok trey in banana-leaf cups inside a bamboo steamer with herbs and curry paste.

Recipe Notes

Use a mild firm white fish that flakes in large pieces; avoid stirring once the fish is folded into the custard.

Cambodian amok trey, steamed fish curry custard in banana leaf with coconut, basil, and chili.

Cambodian Amok Trey

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Cambodian steamed fish curry custard with coconut cream, aromatic kroeung, kaffir lime, and banana leaf.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Cambodian
Calories: 470
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Kroeung and Custard
  • 2 stalks lemongrass tender centers, sliced
  • 3 medium shallots roughly chopped
  • 3 cloves garlic
  • 1 inch fresh galangal peeled and sliced
  • 1 tsp ground turmeric
  • 4 leaves makrut lime leaves finely sliced
  • 1 1/2 lb firm white fish fillets cut into large pieces
  • 1 1/2 cups full-fat coconut milk divided
  • 1 large egg
  • 2 tbsp fish sauce
  • 1 tbsp palm sugar finely grated
Steaming and Serving
  • 4 large banana leaves softened over a flame or hot water
  • 1/4 cup Thai basil leaves for garnish
  • 1 medium red chili thinly sliced
  • 2 cups jasmine rice rinsed

Equipment

  • Food processor
  • Mixing bowl
  • Bamboo steamer
  • Banana leaves
  • Chef’s knife

Method
 

Make the Kroeung:
  1. Blend lemongrass, shallots, garlic, galangal, turmeric, and 2 tablespoons of water into a thick aromatic paste. Stir in half of the sliced lime leaves.
Build the Amok:
  1. Whisk the paste with coconut milk, egg, fish sauce, and palm sugar. Fold in the fish gently. Line four small bowls or banana-leaf cups with softened leaves and divide the fish mixture among them.
Steam and Serve:
  1. Steam the cups over simmering water, covered, for 25 to 30 minutes, until the custard is just set and the fish flakes easily. Spoon over rice and garnish with the remaining coconut milk, basil, chili, and lime leaves.

Nutrition

Calories: 470kcalCarbohydrates: 47gProtein: 35gFat: 18gSaturated Fat: 12gCholesterol: 170mgSodium: 940mgFiber: 3gSugar: 5g

Notes

  • Keep the water at a steady simmer rather than a hard boil so the coconut custard sets softly.
  • Amok is best served immediately; refrigerate leftovers for one day and reheat gently.

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