Amok Trei (Cambodian Steamed Fish Curry)
User Reviews
5.0
3 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
8 people
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Course
Main Course
Amok Trei (Cambodian Steamed Fish Curry)
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Amok trei is fish coated in thick coconut milk, steamed or baked in a basket made from banana leaves, often eaten during the Cambodian Water Festival.
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Ingredients
- 1 lb white fish (sea bass, cod or snapper), cut in ¼ inch/5mm thick strips.
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar (or brown sugar)
- 1 (15 oz) can coconut cream
- 1 egg lightly beaten
- 2 cups nhor (noni leaves) or spinach, coarsely chopped
- 1 teaspoon rice flour
For the paste (kroeung)
- 2 red chilies
- 2 cloves garlic
- 2 tablespoons finely chopped galangal
- 3 tablespoons finely chopped lemongrass stalk
- Zest of ½ kaffir lime
- 1 teaspoon salt
- 1 tablespoon shrimp paste
- 1 tablespoon fingerroot rhizome
- 2 shallots , peeled and chopped
For the garnish
- 3 tablespoons thinly julienned kaffir lime leaves
- 3 red hot pepper (or bell peppers), thinly julienned
For the banana cups
- banana leaves
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Instructions
- Make the kroeung by pounding all the paste ingredients in a mortar and pestle, working from the driest ingredient to the wettest.
- Clean the banana leaves with a wet cloth, then place them over a flame so they become soft and do not crack when folded.
- Cut 10-inch (25cm) circles. Fold a square shape in the middle of the circle to form the bottom of the cup.
- Put two sides of the square at a time and attach them together with a toothpicks. Continue until all four sides of the banana leaf cup are held together.
- Line the banana cups with the noni or spinach leaves, then set aside.
- In a pan, mix ½ cup (150ml) of coconut cream with the rice flour and bring to the boil over a medium heat. Stir constantly until the mixture thickens. Remove from heat, and set aside.
- Fill a wok with 2 inches (5cm) of water and bring to the boil.
- In a large bowl, mix the remaining coconut cream, kroeung spice paste, palm sugar and fish sauce.
- Add the beaten egg, and the fish, and stir. Let marinate for 10 minutes.
- Place the banana cups in a bamboo steamer. Spoon the fish mixture into each banana cup.
- Place the steamer on top of the wok, cover and cook over low heat for about 20 minutes. Add boiling water to the wok if necessary.
- Remove the bamboo steamer. Top each of the banana cups with a tablespoon of the coconut and rice flour mixture, and garnish with the julienned chili and kaffir lime leaves.
- Return the bamboo steamer to the wok and continue cooking for 3 minutes. Serve with steamed white rice.
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User Reviews
Overall Rating
5.0
3 reviews
Excellent
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