Entree: Cambodia – Mekong Cambodia – អាម៉ុកត្រី ➤ Amok Trey (Cambodian steamed curried fish mousse traditionally cooked in banana leaf and served with rice)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 22 min

Total 42 min

Ingredients

- 1 lb (454 g) firm white fish fillets (such as catfish or tilapia), cut into 1-inch pieces
- 1 cup (240 ml) coconut milk
- 1/2 cup (120 ml) coconut cream
- 2 large eggs
- 3 tbsp (45 g) kroeung or red curry paste (see homemade kroeung ingredients below)
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 g) palm sugar or brown sugar
- 4 kaffir lime leaves, thinly sliced (for flavor and garnish)
- 1 red chili, thinly sliced (optional, for garnish)
- 8 banana leaf squares, about 8 x 8 in (20 x 20 cm) each, softened over heat for wrapping
- Fresh basil or cilantro leaves for garnish
- For homemade kroeung (pounded or blended):
  - 2 stalks lemongrass, white part only, chopped, about 2 oz (60 g)
  - 3 shallots, peeled (about 2 oz / 55 g)
  - 3 garlic cloves (about 0.6 oz / 17 g)
  - 1 inch (15 g) fresh galangal or ginger, peeled and sliced
  - 1 tsp (5 g) ground turmeric or 1 inch (15 g) fresh turmeric
  - 1 tbsp (15 g) shrimp paste (optional)
  - 1 small red chili (optional for heat)

Instructions

1. If making homemade kroeung, place lemongrass, shallots, garlic, galangal (or ginger), turmeric, shrimp paste, and red chili in a food processor and blend to a smooth paste, adding a little water if needed. Measure 3 tbsp (45 g) kroeung for the recipe.
2. In a bowl, combine the fish pieces, coconut milk, coconut cream, beaten eggs, kroeung (or curry paste), fish sauce, and palm sugar. Mix thoroughly until the mixture becomes slightly thick and cohesive—this helps produce the mousse texture.
3. Prepare banana leaf parcels: place a generous spoonful of the fish mixture in the center of a banana leaf square, fold into a parcel and secure with toothpicks or kitchen twine. Repeat to make 8 small parcels (two parcels per serving) or adjust to preferred portioning.
4. Arrange parcels in a steamer basket over simmering water and steam, covered, until the filling is set and custard-like, about 18–22 minutes (longer for larger parcels). A skewer inserted should come out clean and the filling should jiggle slightly but not be liquid.
5. Remove parcels from the steamer and garnish with thinly sliced kaffir lime leaf, red chili, and fresh basil or cilantro. Serve warm with steamed rice.