Main Course · Lunch · Dinner · Southeast Asian ·

Cambodian Amok Trey

Name: Cambodian Amok Trey
Prep time: 27 min
Cook time: 80 min
Total time: 107 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 500g white fish fillets, Cut into portions; 2 tbsp fish sauce; 1 tbsp lime juice; 1 tsp sugar; 1/2 tsp salt; 2 stalks lemongrass, Thinly sliced; 3 cloves garlic, Minced; 3 shallots, Chopped; 2-inch piece of galangal, Chopped; 3 kaffir lime leaves, Finely chopped; 1 tbsp turmeric powder; 2 small red chilies, Seeded and chopped; 400ml coconut milk; 2 tbsp fish sauce; 1 tbsp sugar; 1 tbsp lime juice; Banana leaves or aluminum foil, For wrapping; 1 red chili, Sliced for garnish; Fresh basil leaves; Steamed jasmine rice, To serve

Indulge in the creamy and aromatic flavors of Amok Trey, a classic Cambodian dish that combines tender fish with a delicately spiced coconut and turmeric sauce.

4.9(196 reviews)

·By Ethan Brooks·August 12, 2025

Cambodian Amok Trey — Main Course served and photographed from above

Prep

27 min

Cook

1 h 20 min

Difficulty

Intermediate

Serves

Ingredients

Servings

Fish Marinade

Aromatic Paste

Coconut Curry

Garnish

Nutrition

Per serving

Calories: 431 kcal
Protein: 27.25 g
Carbs: 35 g
Fat: 20.75 g
Fiber: 1.75 g

Whole recipe

Total

Calories: 1723 kcal
Protein: 109 g
Carbs: 140 g
Fat: 83 g
Fiber: 7 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
500g white fish fillets Cut into portions	420	88	0	5	0
2 tbsp fish sauce	14	2	1	0	0
1 tbsp lime juice	4	0	1	0	0
1 tsp sugar	16	0	4	0	0
1/2 tsp salt	0	0	0	0	0
2 stalks lemongrass Thinly sliced	5	0	1	0	1
3 cloves garlic Minced	13	1	3	0	0.5
3 shallots Chopped	18	0	4	0	1
2-inch piece of galangal Chopped	5	0	1	0	0.5
3 kaffir lime leaves Finely chopped	1	0	0	0	0
1 tbsp turmeric powder	29	1	6	1	2
2 small red chilies Seeded and chopped	6	0	2	0	0.5
400ml coconut milk	720	8	14	76	0
2 tbsp fish sauce	14	2	1	0	0
1 tbsp sugar	49	0	12	0	0
1 tbsp lime juice	4	0	1	0	0
Banana leaves or aluminum foil For wrapping	0	0	0	0	0
1 red chili Sliced for garnish	3	0	1	0	0.5
Fresh basil leaves	2	0	0	0	0
Steamed jasmine rice To serve	400	7	89	1	1

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Fish

1
Place fish fillets in a bowl
Place fish fillets in a bowl.
2
Add marinade ingredients
Add fish sauce, lime juice, sugar, and salt.
3
Marinate
Mix well, cover, and let it marinate for 30 minutes in the refrigerator.

Preparing the Aromatic Paste

1
Combine ingredients
Combine lemongrass, garlic, shallots, galangal, kaffir lime leaves, turmeric powder, and red chilies in a blender.
2
Blend the paste
Blend until smooth.
Tip: Ensure all ingredients for the paste are finely blended for a consistent texture. Pro Tip: Toast the turmeric first to release its full flavor.

How to Make Cambodian Amok Trey

Total time: 1 h 47 min · Yields 4 servings

1
Making the Curry Sauce
Heat coconut milk in a saucepan, stir in the aromatic paste, and cook until fragrant.
2
Incorporating the Fish
Gently stir in the marinated fish with the sauce, ensuring each piece is coated.
3
Wrapping and Steaming
Spoon the curry mixture into banana leaves, folding to enclose. Steam for 25-30 minutes until fish is fully cooked.