Amok Trey – Cambodian Fish Curry
A fragrant Cambodian-style fish curry with coconut milk, red curry paste, lime leaves, and a gently thickened egg custard sauce, steamed in banana-leaf packets.
- 35 min
- 430 kcal
- Pescatarian
- Curry
- Gluten-free
- Seafood
Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.
Ingredients
For 4 servings
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Steps
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Step 1:
In a medium bowl, combine the coconut milk, red curry paste, fish sauce, palm sugar, and chicken stock, whisking until smooth so there are no lumps in the sauce.
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Step 2:
Heat the vegetable oil in a large skillet over medium heat, about 350°F, for 30 seconds until shimmering.
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Step 3:
Pour the coconut milk mixture into the skillet and bring it to a gentle simmer, stirring occasionally, about 3 to 4 minutes.
3–4 min -
Step 4:
Add the cubed fish and kaffir lime leaves to the skillet, submerging them fully in the sauce.
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Step 5:
Reduce the heat to low, cover the skillet, and cook for 10 minutes, until the fish is opaque and flakes easily with a fork.
10 min -
Step 6:
Slowly stir in the beaten egg and cook for 2 more minutes, until the sauce thickens slightly.
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Step 7:
While the curry simmers, briefly pass the banana leaves over a gas flame for 10 seconds to make them pliable, or use parchment paper as an alternative.
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Step 8:
Spoon the curry into the center of each banana leaf square and fold the edges to form a tight packet.
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Step 9:
Place the packets in a steamer basket over boiling water and steam for 10 minutes, until heated through and fragrant.
10 min -
Step 10:
Carefully unwrap the packets and garnish with fresh cilantro and lime wedges before serving.
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