World Recipe: Amok Trey

24 Nov World Recipe: Amok Trey

Amok Trey is one of the most iconic dishes of Cambodian cuisine, known for its mild and aromatic flavor. This traditional Cambodian dish is made with fish cooked in a coconut curry sauce, wrapped in banana leaves, and presented like a type of cake.

Ingredients:

– 500 g of white fish fillets (such as grouper or catfish)

– 200 ml of coconut milk

– 2 tablespoons of red curry paste

– 1 egg

– 1 tablespoon of palm sugar (can be substituted with brown sugar)

– 1 tablespoon of fish sauce

– 4 kaffir lime leaves, finely chopped

– 1 tablespoon of soy sauce

– 2 tablespoons of spinach or kale leaves, sliced

– 4 banana leaves for wrapping (optional)

– Fresh basil leaves for garnish

– Red chili, thinly sliced, for garnish

Preparation:

1. Cut the fish fillets into small pieces and set aside.
2. In a large bowl, mix the coconut milk with the red curry paste, palm sugar, fish sauce, and soy sauce. Stir well until all ingredients are fully combined.
3. Add the cut fish to the curry and coconut milk mixture. Stir to ensure the fish is well coated. Add the chopped kaffir lime leaves and the egg, mixing again.
4. If using banana leaves, place them in a mold or simply form small packages with them. Distribute the spinach or kale leaves at the bottom of the banana leaves, then add the fish mixture. Fold the banana leaves to form small packages and secure them with a toothpick or kitchen twine.
5. Steam the packages for about 20-25 minutes, or until the fish is fully cooked and firm to the touch.
6. Once cooked, carefully open the banana leaf packages. Garnish with fresh basil leaves and slices of red chili before serving.