Amok Trey – Cambodian Fish Curry

Seafood · world favourite.

Ingredients

• 1 lb Fish fillet
• 1 Can Coconut Milk
• 2 tablespoons Red Curry Paste
• 1 tablespoon Fish Sauce
• 1 tsp Brown Sugar
• 1 cup Chicken Stock
• 1 Egg
• 2 Kaffir Lime Leaves
• 1 tablespoon Vegetable Oil
• Handful Banana Leaves
• Garnish Cilantro
• Garnish Lime

Method

1. Whisk — In a medium bowl, combine the coconut milk, red curry paste, fish sauce, palm sugar, and broth, whisking until smooth—this ensures no lumps in the sauce.
2. Heat the pan — Heat the vegetable oil in a large skillet over medium heat (about 350°F) for 30 seconds until shimmering.
3. Simmer — Pour the coconut milk mixture into the skillet and bring it to a gentle simmer, stirring occasionally, which should take about 3-4 minutes.
4. Add ingredients — Add the fish cubes and kaffir lime leaves to the skillet, submerging them fully in the sauce.
5. Heat the pan — Reduce the heat to low, cover the skillet, and let it cook for 10 minutes until the fish is opaque and flakes easily with a fork—avoid overcooking to keep it tender.
6. Stir — Stir in the beaten egg slowly, cooking for 2 more minutes until the sauce thickens slightly, which adds a rich, custard-like texture.
7. Simmer — While the curry simmers, prepare the banana leaves by briefly passing them over a gas flame for 10 seconds to make them pliable, or use parchment paper as a handy alternative.
8. Continue cooking — Spoon the curry into the center of each banana leaf square, folding the edges to form a tight packet to trap steam.
9. Bring to a boil — Place the packets in a steamer basket over boiling water and steam for 10 minutes until heated through and fragrant.
10. Continue cooking — Carefully unwrap the packets and garnish with fresh cilantro and lime wedges before serving

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