Amok trey or steamed curried fish, is a traditional dish of Cambodian cuisine

Amok trey or steamed curried fish, is a traditional dish of Cambodian cuisine. It is fish coated in a thick coconut milk with kroeung, either steamed or baked in a cup made from banana leaves. It is often eaten during the Water Festival, which celebrates the reversal of the Tonle Sap River. An important part of the dish is the addition of the leaves of the noni tree and the use of fingerroot.

How to cook

Ingredients:

400 g meaty fish 

2/4 cup coconut cream 

2 cups coconut milk 

1 egg, beaten

Kroeung:

2 dried red chilies, soaked, drained and chopped into a paste 

3 cloves garlic 

2 tbsp galangal, cut small 

1 tbsp lemon grass stalk zest of ¼ kaffir lime 

1 tsp salt 

1 tbsp kapi (a shrimp paste) 

300 g young nhor leaves (substitute: collard greens and super finely

chopped lemon grass)