Amok Trey – Cambodian Fish Curry

Name: Amok Trey – Cambodian Fish Curry
Prep time: 24 min
Cook time: 25 min
Total time: 49 min
Yield: 4 servings
Cuisine: Cambodia
Ingredients: 1 lb fish fillet; 1 can coconut milk; 2 tbsp red curry paste; 1 tbsp fish sauce; 1 tsp brown sugar; 1 cup chicken stock; 1 egg; 2 kaffir lime leaves; 1 tbsp vegetable oil; Handful banana leaf; Garnish cilantro; Garnish lime

A Cambodia dinner made with seafood. Ready in about 49 minutes. Difficulty: medium.

24 minPrep (about)
25 minCook (about)
49 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 4 people +

Recipe makes 4

Main ingredient

1 lb fish fillet Shopping tip: Cod, haddock, tilapia or pollock fillets. Frozen works.

Fresh & other

1 can coconut milk
2 tbsp red curry paste
1 tsp brown sugar
1 cup chicken stock Shopping tip: Chicken broth (carton or can), or a chicken bouillon cube in hot water.
1 egg
2 kaffir lime leaves
Handful banana leaf
Garnish cilantro Shopping tip: Fresh cilantro (UK: coriander). Use the leaves and soft stems.
Garnish lime

Sauces & oils

1 tbsp fish sauce
1 tbsp vegetable oil

How to make it

Steps in our own plain words.

Mix the broth, palm sugar, fish sauce, red curry paste and coconut milk, whisking till smooth—this ensures no lumps in your sauce in a medium bowl, 2.
Heat the vegetable oil in a large pan on medium heat (around 350°F) for 30 seconds until shimmering.
Pour the coconut milk mixture into the pan.
Bring it to a gentle simmer, which should take about 3-4 minutes.
Stir every so often, 4.
Add your fish cubes plus kaffir lime leaves to the pan, submerging them fully in the sauce, 5.
Turn the heat down to low.
Cover the pan.
Let it heat for 10 min till your fish is opaque plus flakes easily using fork—avoid overcooking to keep it tender.
Mix in your beaten egg slowly, cooking for 2 more min till the sauce thickens a bit, which adds a rich, custard-like texture.
While your curry simmers, prepare your banana leaves by passing them over gas flame.
Keep going for 10 seconds.
Do it to make them pliable, use parchment paper as a handy alternative.
Spoon the curry in the center of every banana leaf square, folding your edges to form tight packet to trap steam, 9.
Place your packets in steamer basket over boiling water plus steam for 10 minutes until hot all the way through and fragrant, 10.
Unwrap the packets.
Top using fresh cilantro and lime wedges before serving.