amok trey (Cambodian steamed fish + coconut curry)

Amok Trey is my ultimate favorite Cambodian dish! Each bite is packed with flavors that bring your taste buds to the depths of Southeast Asia.

If this looks a little different than the Amok Trey dishes you’ve seen, that’s because it is! Instead of steaming it as is normally done, I decided to throw it on the grill to see how the flavors would change. You can totally still use this recipe to steam it if you prefer a silkier texture. Grilling it helped bring out a smokier flavor and made the curry more chunky. I like it either way!

Typically, we use banana leaves to create a little steaming vessel/bowl. If you don’t have those on hand or have trouble folding it into a bowl, feel free to use your own steaming bowl of choice.

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Ingredients

• avocado oil

• 1/4 cup yellow kroeung paste

• 1 tbsp fish sauce

• 1 cup full-fat coconut milk

• 1/2 tsp salt

• 1 lb white fish filet, sliced into 1-inch thick pieces

• 2 cups spinach leaves

• 1 egg, beaten

• Optional: 2 Thai chilies, chopped

• 2 wild lime leaves, stem removed and leaves thinly sliced

• 2 large banana leaves, each folded at four corners to make a bowl held together by toothpicks

• Optional for grilling: 1 banana leaf, halved

Directions

1. Heat and oil a skillet over medium-high heat. Add in kroeung paste. Continuously stir and cook to dry out the paste (approx 2-3 minutes). Stir in fish sauce, coconut milk, and salt. Let the mixture simmer for 3 minutes, stirring frequently, to let the sauce thicken. Pour in the beaten egg and mix thoroughly. Mix in chilies if using. Remove from heat.

2. In each banana leaf bowl, layer in spinach and fish equally. Pour in amok mixture to cover the ingredients in each bowl. Sprinkle lime leaf ribbons on top of each bowl.

3. Place bowls in a steamer (or steam one at a time if both don’t fit), and steam for 20 minutes. If you want to grill it, use half a banana leaf to cover the bowl and grill on top of aluminum foil on medium heat for 15 minutes. Keep an eye on the grill to make sure the bowls do not burn.

4. Serve hot with a side of rice of your choice.