Cambodian Amok Trey

Traditional Fish Curry with Rich Coconut and Turmeric Sauce

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.

1 h 20 min
4
Intermediate

Ingredients

Fish Marinade

500g white fish fillets

Cut into portions

2 tbsp fish sauce

1 tbsp lime juice

1 tsp sugar

1/2 tsp salt

Aromatic Paste

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

Coconut Curry

400ml coconut milk

2 tbsp fish sauce

1 tbsp sugar

1 tbsp lime juice

Banana leaves or aluminum foil

For wrapping

Garnish

1 red chili

Sliced for garnish

Fresh basil leaves

Steamed jasmine rice

To serve

Preparation

Marinating the Fish

Place fish fillets in a bowl

Place fish fillets in a bowl.

Add marinade ingredients

Add fish sauce, lime juice, sugar, and salt.

Marinate

Mix well, cover, and let it marinate for 30 minutes in the refrigerator.

Preparing the Aromatic Paste

Combine ingredients

Combine lemongrass, garlic, shallots, galangal, kaffir lime leaves, turmeric powder, and red chilies in a blender.

Blend the paste

Blend until smooth.

Ensure all ingredients for the paste are finely blended for a consistent texture. Pro Tip: Toast the turmeric first to release its full flavor.

Cooking Process

Making the Curry Sauce

Heat coconut milk in a saucepan, stir in the aromatic paste, and cook until fragrant.

Incorporating the Fish

Gently stir in the marinated fish with the sauce, ensuring each piece is coated.

Wrapping and Steaming

Spoon the curry mixture into banana leaves, folding to enclose. Steam for 25-30 minutes until fish is fully cooked.

Plating & Serving