Entree: Cambodia – Khmer Central Cuisine – អាមុកត្រី ➤ Amok Trey (Steamed coconut curry fish custard traditionally cooked in banana leaf cups)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Additional 10 min

Total 50 min

Ingredients

- 1 lb (450 g) firm white fish (cod, catfish, or snakehead), cut into 1-inch (2.5 cm) pieces
- 2 cups (480 ml) full-fat coconut milk
- 2 large eggs
- 3 tbsp (45 g) prepared kroeung paste OR use the homemade kroeung below
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 g) palm sugar or packed brown sugar
- 2 kaffir lime leaves, finely shredded (or 1 tsp lime zest)
- 1 tbsp (15 ml) vegetable oil
- Banana leaves, small ramekins, or heatproof bowls for steaming
- 2 tbsp (6 g) fresh basil or cilantro leaves, for garnish (optional)
- Salt and white pepper, to taste

Homemade kroeung (yields ~3 tbsp / 45 g)
- 2 stalks lemongrass (white parts only), trimmed and sliced, about 2 oz (60 g)
- 1½ in (4 cm) galangal or ginger, peeled and sliced, about 0.5 oz (15 g)
- 1 in (2.5 cm) fresh turmeric or 1 tsp (2 g) ground turmeric
- 3 shallots, peeled (about 1.5 oz / 45 g)
- 3 cloves garlic
- 1 small red chili (bird’s eye or Fresno), seeded if desired
- 1 tsp (5 g) shrimp paste (or 1 tsp fish sauce extra if unavailable)
- 1–2 tbsp (15–30 ml) water to blend

Instructions

1. If making homemade kroeung, combine lemongrass (white parts), galangal (or ginger), turmeric, shallots, garlic, chili, and shrimp paste in a blender or mortar and pestle. Add 1–2 tbsp (15–30 ml) water and blend to a smooth paste. Measure 3 tbsp (45 g) for the recipe and refrigerate any excess.
2. In a small skillet over medium heat, warm 1 tbsp (15 ml) vegetable oil. Fry the 3 tbsp (45 g) kroeung paste, stirring, until fragrant and slightly darkened, about 2–3 minutes. Remove from heat and let cool slightly.
3. In a bowl, whisk together 2 cups (480 ml) coconut milk and 2 large eggs until smooth. Stir in the cooled kroeung paste, 1 tbsp (15 ml) fish sauce, and 1 tbsp (15 g) palm sugar. Taste and adjust seasoning with a pinch of salt or additional fish sauce if needed.
4. Gently fold the 1 lb (450 g) fish pieces into the coconut-egg mixture so the fish is evenly coated. Stir in the shredded kaffir lime leaves.
5. Prepare banana leaf cups or line four 6–8 oz (180–240 ml) ramekins with banana leaves (or lightly oil ramekins). Divide the fish-coconut mixture evenly among the cups or ramekins.
6. Place the filled cups in a steamer basket over simmering water, cover, and steam gently until the custard is just set and the fish is cooked through, about 15–20 minutes. A knife inserted in the center should come out clean.
7. Remove from the steamer, garnish with torn basil or cilantro leaves and additional kaffir lime shreds if desired, and serve warm in the banana leaf cups or unmolded onto plates with steamed rice.