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Amok Trey Khmer (Cambodian Fish Amok)
Amok Trey Khmer (Cambodian Fish Amok) is a traditional Cambodian recipe for a classic steamed fish curry bound with eggs that's topped with thick coconut milk. The full recipe is presented here and I hope you enjoy this classic Cambodian version of: Cambodian Fish Amok (Amok Trey Khmer).
prep time
30 minutes
cook time
30 minutes
Total Time:
60 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesHerb RecipesCambodia Recipes
Fish amok or amok trei (Khmer: អាម៉ុកត្រី [ʔaːmok trəj]) is a Khmer steamed fish curry (amok) with a mousse-like consistency, considered one of Cambodia's national dishes. Fish amok is believed to have been a royal Khmer dish dating back to the Khmer Empire, although others question it originating in Cambodia. In effect this is kind of a curried souffle bound with eggs.
Ingredients:
500g white fish (goby, snakehead or catfish are preferable; or snapper, whiting, cod or perch can be used) skin, bone and thinly-slice the fish
3 tbsp
yellow kroeung herb/spice paste
2 dried red chillies soaked in water until soft, seeded and drained or a tsp of red chilli paste
1 tbsp fish sauce
1 tsp shrimp paste
2 tsp palm sugar
125ml (½ cup) first press coconut milk or tinned coconut cream
2 eggs, beaten
pinch of salt
60ml (¼ cup) nhor/noni leaves (em>Morinda citriforlia, shredded
To Garnish:
1 tbsp first press coconut milk or tinned coconut cream
1 tsp kaffir lime zest or finely-sliced lime leaves
1 medium sized red chilli, finely sliced
Method:
Prepare the yellow kroeung as in the recipe, add the red chilli and pound well into the mixture (at a pinch you can blend in a food processor, but a mortar gives better results).
In a bowl, mix together the kroeung, fish pieces and all the remaining ingredients except the noni leaves. If you like chunks of fish, only stir gently to combine. If, however, you like your mixture smoother stir vigorously with a wooden spoon to blend.
Take a spoonful of the mixture and either deep fry or cook in the microwave. Taste and adjust the seasonings based on this. It should have a good balance of fishy, salty, sweet and spicy with a rich and creamy mouth feel. Adjust each base taste, as necessary by adding salt, sugar, fish sauce and chilli.
Arrange a few noni leaves in the base of your ramekins (you can also use coconut shells or banana leaves. If using banana leaves, heat over a naked flame and bend to make baskets, attaching with skewers.
Spoon the fish curry mixture into each ramekin (or other container; at a pinch you can use foil cases), filling them almost to the brim. Use a spoon or spatula to flatten the mixture, drizzle over a tsp of coconut cream and sprinkle some finely shredded kaffir lime leaves on top (but save some of these for garnish).
Carefully transfer to a steamer basket and steam for 20-30 minutes, until the fish amok is cooked through and firm to the touch; it should retain some moistness and should not be dry.
When almost done, add the remainder of the coconut cream on top and steam for a few minutes more.
Garnish with the remaining kaffir lime leaf shreds and some finely-sliced red chillies.
Serve immediately, accompanied by rice.
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