Other world recipe

Cambodian Fish Amok (Amok Trey)

Name: Cambodian Fish Amok (Amok Trey)
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 4
Cuisine: Other world cuisines
Ingredients: 600 g firm white fish fillet, cut into 3 cm cubes; 20 g lemongrass, tender centre sliced; 20 g galangal, sliced; 10 g turmeric root, peeled and sliced; 20 g shallots, peeled; 300 ml unsweetened coconut cream; 2 eggs; 20 ml fish sauce; 15 g palm sugar; 4 banana-leaf squares or heatproof cups; 5 g makrut lime leaves, finely shredded

White fish is folded into a coconut-kroeung custard and gently steamed in small banana-leaf cups.

Cambodia; Khmer amok trei, traditionally steamed in banana-leaf cups with kroeung aromatics

Prep: 35 min
Cook: 25 min
Total: 1 hr
Servings: 4

Cambodian fish amok custard steamed in banana-leaf cups with coconut and lime leaf — **Real finished-dish photograph**Photograph by sharonangSource page · Original file · CC0Cropped, resized, and compressed by Recipe Nest Vault.

Ingredients

600 g
firm white fish fillet, cut into 3 cm cubes
20 g
lemongrass, tender centre sliced
20 g
galangal, sliced
10 g
turmeric root, peeled and sliced
20 g
shallots, peeled
300 ml
unsweetened coconut cream
2
eggs
20 ml
fish sauce
15 g
palm sugar
4
banana-leaf squares or heatproof cups
5 g
makrut lime leaves, finely shredded

Method

01
Grind the kroeung paste
Pound or blend the lemongrass, galangal, turmeric and shallots into a smooth, fragrant paste. Scrape down the bowl so no large fibres remain.
Cooking-step illustration, not a photograph
02
Prepare the leaf cups
Briefly warm the banana leaves to make them flexible. Fold each square into a small cup and secure the corners; use heatproof cups if leaves are unavailable.
Cooking-step illustration, not a photograph
03
Mix the coconut custard
Whisk the kroeung paste with coconut cream, eggs, fish sauce and palm sugar until smooth. Reserve a spoonful of cream for the topping.
Cooking-step illustration, not a photograph
04
Fold in the fish
Add the fish cubes and gently fold until coated on every side. Divide the mixture among the leaf cups, filling each only three-quarters full.
Cooking-step illustration, not a photograph
05
Steam until set
Set the cups over gently boiling water, cover and steam until the custard is set and the thickest fish piece reaches 63°C. Avoid a hard boil that shakes the cups.
Cooking-step illustration, not a photograph
06
Garnish and serve
Warm the reserved coconut cream and spoon a little over each cup. Scatter shredded makrut lime leaves and serve hot with rice.
Cooking-step illustration, not a photograph

Practical notes

Tips

Brown the aromatics patiently before adding liquid; this builds flavor without needing extra seasoning.
Keep the pot at a gentle simmer and check the largest piece for tenderness before serving.

Common mistakes

A hard boil can toughen meat and break a sauce; lower the heat as soon as the liquid boils.
Adding all the salt at the start can make a reduced sauce too salty; season again only after it thickens.

Substitutions

Use a similarly sized cut of chicken or beef if the named cut is unavailable, and extend the simmer until tender.
Low-sodium stock can replace salted stock; taste at the end because sauces and pastes vary in saltiness.

Storage

Fish amok is best eaten freshly steamed. Refrigerate leftovers promptly and use within 1 day; reheat once until steaming hot throughout.

Cultural context

Amok trei is a Khmer preparation of fish gently set in a fragrant coconut-and-kroeung custard, commonly served in a banana-leaf cup. The paste, greens and texture vary by household; it is not simply a generic curry poured over fish.

Sources and photo credit

This standardized method was independently rewritten after cross-checking the references below. Recipe Nest Vault does not claim that the credited photographer cooked from this exact version.

Recipe references

Fish Amok with Rice.jpg — Photograph by sharonang; CC0.

Step illustrations: Original illustrations created by Recipe Nest Vault with OpenAI image_gen.

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Cambodian Fish Amok (Amok Trey)

Ingredients

Method

Grind the kroeung paste

Prepare the leaf cups

Mix the coconut custard

Fold in the fish

Steam until set

Garnish and serve

Sources and photo credit

Recipe references

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