Entree: Cambodia – Coastal Cambodia – អាមុកត្រី ➤ Amok Trey (Steamed coconut curry fish custard cooked in banana leaf)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 1 lb (454 g) firm white fish fillets (such as snapper, catfish, or cod), cut into 1–2 in (2.5–5 cm) pieces
- 14 fl oz (400 ml) full-fat coconut milk
- 2 large eggs
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 g) palm sugar or light brown sugar
- 1/4 cup (60 ml) fish stock or water
- 2 tbsp (30 ml) neutral oil (for sautéing)
- 4 banana leaf squares or 4 small ramekins (banana leaf preferred)
- 2 kaffir lime leaves, thinly sliced (optional)
- Fresh cilantro leaves and thinly sliced red chili for garnish
- Lime wedges for serving
Kroeung (Khmer spice paste)
- 2 stalks lemongrass, white inner parts only, chopped
- 1-inch (2.5 cm) galangal piece, peeled and sliced (or use ginger if unavailable)
- 1 small fresh turmeric root 1/2 in (1.3 cm) or 1 tsp (2 g) ground turmeric
- 3 shallots, peeled
- 3 cloves garlic
- 1 small red chili, seeded if desired
- 1 tsp (5 g) shrimp paste
- 2 tbsp (8 g) fresh coriander root or coriander stems, chopped (or use cilantro stems)
- 1/2 tsp (2.5 g) salt

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make kroeung paste: combine lemongrass, galangal, turmeric, shallots, garlic, chili, shrimp paste, coriander root, and salt in a blender or mortar and pestle and grind to a smooth paste, adding a little water if necessary.
2. Heat 2 tbsp (30 ml) oil in a skillet over medium heat. Sauté the kroeung paste until aromatic and slightly darkened, about 3–4 minutes, to cook out raw edge.
3. In a bowl, whisk eggs with coconut milk, fish sauce, palm sugar, and fish stock until smooth. Stir in the sautéed paste until well combined.
4. Gently fold fish pieces into the coconut-curry mixture, ensuring pieces are coated. Taste and adjust seasoning with a little more fish sauce or sugar if desired.
5. Prepare banana-leaf cups (or lightly oil ramekins): fold squares into small cups and secure with toothpicks or use ramekins lined with banana leaf. Divide the fish-curry mixture evenly among 4 cups (960 ml), leaving a little headspace.
6. Top each cup with a few thin slices of kaffir lime leaf if using. Place cups in a steamer and steam over simmering water until the custard is set and fish is just cooked, about 20–25 minutes.
7. Remove from steamer, garnish with cilantro leaves and sliced red chili, and serve hot with steamed jasmine rice and lime wedges.

1. Make kroeung paste: combine lemongrass, galangal, turmeric, shallots, garlic, chili, shrimp paste, coriander root, and salt in a blender or mortar and pestle and grind to a smooth paste, adding a little water if necessary.
2. Heat 2 tbsp (30 ml) oil in a skillet over medium heat. Sauté the kroeung paste until aromatic and slightly darkened, about 3–4 minutes, to cook out raw edge.
3. In a bowl, whisk eggs with coconut milk, fish sauce, palm sugar, and fish stock until smooth. Stir in the sautéed paste until well combined.
4. Gently fold fish pieces into the coconut-curry mixture, ensuring pieces are coated. Taste and adjust seasoning with a little more fish sauce or sugar if desired.
5. Prepare banana-leaf cups (or lightly oil ramekins): fold squares into small cups and secure with toothpicks or use ramekins lined with banana leaf. Divide the fish-curry mixture evenly among 4 cups, leaving a little headspace.
6. Top each cup with a few thin slices of kaffir lime leaf if using. Place cups in a steamer and steam over simmering water until the custard is set and fish is just cooked, about 20–25 minutes.
7. Remove from steamer, garnish with cilantro leaves and sliced red chili, and serve hot with steamed jasmine rice and lime wedges.