Cambodian Fish Amok Trey Recipe

Name: Cambodian Fish Amok Trey Recipe – Easy Meal Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: ½ lb white fish; 1 whole egg; ½ cup thick coconut cream; 2 teaspoons fish sauce; 1 teaspoon palm sugar; ½ teaspoon chili paste; ½ teaspoon dried shrimp powder; 2 stalks lemongrass; 1 teaspoon freshly grated galangal; 1 teaspoon coriander root; 1 teaspoon finely chopped kaffir lime leaves; 1 teaspoon fresh turmeric root; 1 small shallot; 2 garlic cloves

Last Updated on August 1, 2025

Beans, greens, meats, and fish often dance together on my dining table, but when I want to transport myself to the sun-kissed shores of Southeast Asia, I whip up Cambodian Fish Amok Trey. Imagining a hot summer day, the aroma of this dish transports me straight to Phnom Penh, where the culinary scene is rich, vibrant, and full of life. But hold on a second!

Before I dive into those details, let’s talk about what dish pairs exquisitely with Amok Trey.

How about a side of Lemongrass-infused jasmine rice?

The slight floral taste from the rice complements the rich, coconut flavors of the Amok perfectly. Picture this: the rice is fluffy, fragrant, and a canvas for the creamy fish. If you’re feeling adventurous, consider serving a side of cucumber salad to add a crunchy, refreshing contrast. You might also want to add a drizzle of lime juice over everything. Oh, the zing! Now, let’s get to the essence of this delightful dish.

What is Cambodian Fish Amok Trey?

Cambodian Fish Amok Trey, a national treasure of Cambodia, is not just food; it’s an expression of culture, history, and love. This traditional dish combines white fish, creamy coconut milk, and a special blend of herbs and spices called kroeung. It’s a delightful curry that’s steamed to perfection, leaving your mouth watering for more. The texture is smooth, and the flavors hug your taste buds just right. It’s comfort food at its finest.

The Ingredients

To create the magic of Amok Trey, you will need a few key ingredients:

½ lb white fish (think haddock or cod)
1 whole egg (for binding)
½ cup thick coconut cream (or the creamy top layer of coconut milk)
2 teaspoons fish sauce (for umami)
1 teaspoon palm sugar (or substitute with brown sugar)
½ teaspoon chili paste (adjust to taste)
½ teaspoon dried shrimp powder (optional for that extra flavor)

For the kroeung paste:

2 stalks lemongrass (use only the thick, white parts)
1 teaspoon freshly grated galangal
1 teaspoon coriander root, finely chopped
1 teaspoon finely chopped kaffir lime leaves
1 teaspoon fresh turmeric root, finely chopped
1 small shallot, peeled and chopped
2 garlic cloves, minced

How to Make Cambodian Fish Amok Trey?

Creating this dish is simple and joyful. You’ll follow a series of steps to bring all those bold flavors together. Let’s break it down into manageable steps.

Step 1: Make the Kroeung Paste

First things first, we need the aromatic kroeung paste. Start by chopping the lemongrass, galangal, coriander root, turmeric, shallot, and garlic. You can either use a mortar and pestle or a food processor to blend these together until they form a smooth paste. Don’t rush! Take a moment to appreciate the aroma wafting through your kitchen. It’s like a fragrant invitation to a culinary adventure.

Step 2: Prepare the Fish

Now, take your fish and chop it into bite-sized pieces. Place these pieces into a mixing bowl. Add in the kroeung paste, fish sauce, palm sugar, and chili paste, and stir it all well. This is where the magic begins. Let those ingredients mingle and develop flavor. You should be humming a happy tune right about now.

Step 3: Combine Ingredients

Next, crack the egg into the fish mixture. Then add in the coconut cream. This creates a luxuriously creamy texture. Use a whisk or a fork to mix everything until it’s well combined.

Step 4: Pack It In

Take small banana leaves (or ramekins if you can’t find banana leaves) and spoon the mixture into them. Try to create an even layer. The banana leaves add flavor during steaming, so don’t skip this step if you can help it!

Step 5: Steam the Amok

Place the banana leaves (or ramekins) in a steamer. If you don’t have a steamer, no worries! You can improvise with a pot and a heatproof plate. Fill the bottom of the pot with some water, and let it come to a gentle boil. Cover it tightly and steam the Amok for about 20–25 minutes.

Step 6: Serve

Once the timer goes off, carefully remove your Amok. Be cautious – steam burns can sneak up on you! Serve it hot with jasmine rice. Allow everyone to dig in, and watch as smiles fill the room.

How to make Cambodian Fish Amok Trey Recipe

Notes

Here are some tips to elevate your Amok Trey experience:

Fish Substitute: If you can’t find white fish, try salmon for a richer flavor.
Chili Control: Adjust the chili paste based on your heat preference. Start with a little; you can always add more.
Coconut Cream: For the best creaminess, refrigerate coconut milk overnight and scoop off the thick part.
Kroeung Variation: Feel free to add other herbs like basil or mint for your personal twist.
Steaming Alternatives: If you don’t have banana leaves, consider using aluminum foil.

Storage Tips

Storing leftovers? Let the Amok cool completely before transferring it to an airtight container. It will keep in the fridge for up to 3 days. Reheat gently on the stovetop, adding a touch of coconut milk for that creamy goodness.

Nutrition Information

A serving (approximately 150g):

Serving Suggestions

Here are some ideas to serve alongside your Amok Trey:

Lemongrass Jasmine Rice: The creamy fish goes wonderfully with fragrant rice. Steam some jasmine rice, infused with lemongrass to add an aromatic touch.
Cucumber Salad: A refreshing salad with diced cucumbers, tomatoes, and a splash of lime juice will balance the richness of the Amok.
Steamed Veggies: Bright, colorful steamed vegetables are a fantastic way to add some crunch and nutrients to your plate.
Fresh Herbs: Garnish with cilantro and mint leaves on top of the Amok. This not only looks beautiful but adds fresh notes.
Chili Sauce: Want some heat? A drizzle of chili sauce or sriracha brings a delightful kick.

What Other Substitutes Can I Use in Cambodian Fish Amok Trey?

If you find yourself lacking some ingredients, no worries! Here are some substitutes you can use:

White Fish: Shrimp is an excellent alternative if you want seafood but don’t have fish on hand.
Egg: If you’re avoiding eggs, try using flaxseed meal mixed with water as a binding agent.
Coconut Cream: Coconut milk is a lighter option; just use a bit more to achieve creaminess.
Fish Sauce: If you want a vegetarian version, use soy sauce as a replacement.
Palm Sugar: Honey or maple syrup works as a sweetener if you can’t find palm sugar.

Conclusion

So, there you have it! Cambodian Fish Amok Trey is more than a meal; it’s a culinary journey that showcases the true essence of Cambodia. A little while spent in the kitchen grants you an explosion of flavors that assails and enchants your senses.

Pair it with some delightful sides, maybe share a laugh with friends, and you’ve got yourself a meal to remember. Now, go ahead and treat yourself to some truly delicious Cambodian flavors; your taste buds will thank you!

You Might Also Like These Latest Recipes!

Print Recipe

Cambodian Fish Amok Trey Recipe – Easy Meal Recipe

Author: Mary Siegel Cuisine: Cambodian Courses: Main Course

Difficulty: Intermediate Prep Time 15 mins Cook Time 20 mins Total Time 35 mins

Servings: 2 Calories: 364

Best Season: Suitable throughout the year

Description