World Flavors Cookbook

Amok Trey (Fish Amok)

Name: Amok Trey (Fish Amok)
Cook time: 30 min
Cuisine: Cambodia
Ingredients: 500g white fish fillets (catfish or snakehead); 2 cups coconut milk; 1 egg, beaten; 2 tbsp fish sauce; 1 tbsp palm sugar; 1/2 cup noni leaves or baby spinach; For Kroeung Paste: 3 stalks lemongrass, 1 inch galangal, 1 tsp turmeric, 3 cloves garlic, 2 shallots, 4 kaffir lime leaves.

Cambodia's national dish; a creamy, fragrant steamed fish curry flavored with kroeung paste and coconut milk, served in banana leaf cups.

Cuisine: Cambodia

Ingredients

500g white fish fillets (catfish or snakehead)
2 cups coconut milk
1 egg, beaten
2 tbsp fish sauce
1 tbsp palm sugar
1/2 cup noni leaves or baby spinach
For Kroeung Paste: 3 stalks lemongrass, 1 inch galangal, 1 tsp turmeric, 3 cloves garlic, 2 shallots, 4 kaffir lime leaves.

Instructions

1. Make the kroeung paste by blending or pounding lemongrass, galangal, turmeric, garlic, shallots, and lime leaves into a fine paste. 2. In a bowl, whisk coconut milk, egg, fish sauce, sugar, and kroeung paste until smooth. 3. Slice fish into bite-sized pieces and stir into the mixture. 4. Line banana leaf cups (or small bowls) with noni leaves. 5. Pour the fish mixture into the cups. 6. Steam for 20-30 minutes until set. 7. Garnish with a drizzle of coconut cream and sliced red chili. Serve with jasmine rice.