Entree: Cambodia – Central Culinary Region – អាមុកត្រី Amok Trey (Steamed curried fish custard)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Additional 10 min

Total 50 min

Ingredients

- 2 white fish fillets, approx. 1 lb (450 g) total (tilapia, catfish, or firm white fish), cut into 1–2 inch (2.5–5 cm) cubes
- 2 cups (480 ml) full-fat coconut milk
- 2 large eggs, lightly beaten
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 g) palm sugar (or light brown sugar)
- 1 banana leaf or 4 banana leaf squares (optional, for cups) or 4 small ramekins, lightly greased
- 1 kaffir lime leaf, finely shredded (plus extra for garnish)
- 1 red chili, thinly sliced (optional, for garnish)
- Freshly ground black pepper to taste
- Steamed jasmine rice (for serving)
Kroeung (Cambodian spice paste)
- 2 stalks lemongrass, tender inner white parts only, chopped
- 1-inch (2.5 cm) piece fresh galangal or ginger, peeled and sliced
- 1-inch (2.5 cm) piece fresh turmeric (or 1 tsp ground turmeric), peeled and sliced
- 3 shallots, peeled
- 3 cloves garlic
- 1 small red chili (bird’s eye or fresno), seeded if desired
- 1 tsp (5 g) shrimp paste (optional, or 1/2 tsp shrimp paste, adjust to taste)
- 1 tbsp (15 ml) neutral oil (for blending)

Instructions

1. Make the kroeung: place lemongrass, galangal, turmeric, shallots, garlic, red chili, shrimp paste, and 1 tbsp oil in a blender or mortar and pound to a smooth paste; add a splash of water if needed to achieve a thick paste.
2. In a bowl, whisk together 1 1/2 cups (360 ml) coconut milk, beaten eggs, fish sauce, and palm sugar until sugar dissolves; stir in 3–4 tbsp of the kroeung paste (adjust to taste) and shredded kaffir lime leaf to form the custard-like curry base.
3. Fold the fish cubes gently into the coconut–kroeung mixture, ensuring pieces are coated; season with a little freshly ground black pepper and a touch more fish sauce if needed.
4. Prepare banana leaf cups (if using) by wiping leaves, softening briefly over a flame or in hot water, folding into small cups and securing with toothpicks; alternatively grease 4 small ramekins.
5. Spoon mixture into banana leaf cups or ramekins, leaving a small gap at the top for expansion; drizzle remaining 1/2 cup (120 ml) coconut milk over each filled cup for richness.
6. Steam over simmering water in a covered steamer or large pot for 15–20 minutes, or until the custard is set and fish is cooked through (knife inserted in center comes out clean).
7. Carefully remove cups from steamer, garnish with thinly sliced red chili and extra shredded kaffir lime leaf, and serve hot with steamed jasmine rice.