Amok TreiSteamed Coconut Fish Curry

Name: Amok Trei (Steamed Coconut Fish Curry)
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 4
Cuisine: Cambodia
Ingredients: 600 g Tilapia (cut into bite-size pieces); 400 ml Coconut Milk; 2 pcs Egg; 40 g Lemongrass (finely chopped); 20 g Galangal (finely chopped); 15 g Fresh Turmeric (finely chopped); 12 g Garlic (crushed); 60 g Shallot (finely chopped); 15 g Coriander Root (finely chopped); 20 ml Fermented Fish Sauce; 20 g Palm Sugar; 4 g Salt; 6 pcs Makrut Lime Leaf (thinly sliced); 1 pcs Red Chili (thinly sliced); 10 g Fresh Coriander; 4 pcs Banana Leaf (softened over heat)

A classic Khmer steamed fish curry with a soft, delicate custard made from coconut milk and kroeung. The fish stays tender as it steams in banana leaf cups, while makrut lime leaf and herbs give the dish its signature fragrance.

Prep

35m

Cook

25m

Serves

Estimated

Nutrition

Per serving

481kcal

Calories

37g

Protein

30g

Fat

21g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Fish

600g
Tilapia (cut into bite-size pieces)

Custard

400ml
Coconut Milk
2pcs
Egg

Paste

40g
Lemongrass (finely chopped)
20g
Galangal (finely chopped)
15g
Fresh Turmeric (finely chopped)
12g
Garlic (crushed)
60g
Shallot (finely chopped)
15g
Coriander Root (finely chopped)

Custard

20ml
Fermented Fish Sauce
20g
Palm Sugar
4g
Salt

Fish

6pcs
Makrut Lime Leaf (thinly sliced)
1pcs
Red Chili (thinly sliced)
10g
Fresh Coriander
4pcs
Banana Leaf (softened over heat)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Pound the lemongrass, galangal, fresh turmeric, garlic, shallot, and coriander root into a smooth aromatic paste.
02
Whisk the coconut milk with the eggs until smooth. Stir in the paste, then season with fermented fish sauce, palm sugar, and salt.
03
Line small bowls or ramekins with the banana leaves to make neat cups. Fold the tilapia into the custard mixture, then spoon it into the lined cups.
04
Top the cups with the sliced makrut lime leaves and red chili.
05
Steam at 100°C (212°F) until the custard is set and the center reaches 74°C (165°F), about 18 to 20 minutes.
06
Finish with fresh coriander and serve hot in the banana leaves cups.

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