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Amok Trey (Cambodian Fish Curry)

Cambodian · Dinner · Medium

Amok Trey (Cambodian Fish Curry)

Total
1 hr
Prep
30 min
Serves
4
Calories
340
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Tender fish sets into a soft coconut custard scented with lemongrass, galangal and lime leaf. Gentle steaming keeps the curry smooth and fragrant.

A fresh aromatic paste gives Amok Trey (Cambodian Fish Curry) its character. Coconut milk and eggs hold the fish in a soft custard, so the mixture goes straight into the steamer instead of being simmered and cooked a second time.

Slice the tough aromatics very finely before pounding them. Small heatproof bowls make the steaming setup manageable; a steady, gentle simmer sets the centers without splitting the coconut milk.

CreamySavoryHerbyDate NightPescatarianGluten-freeDairy-freeNut-freeLow-carbKetoHigh-protein

Method

  1. Pound the lemongrass, galangal, garlic, shallot, turmeric and two-thirds of the makrut lime leaves in a mortar until a fine paste forms. Work in the shrimp paste, brown sugar and salt.

  2. Whisk the coconut milk and eggs together until smooth, then whisk in the aromatic paste. Fold in the cod so each piece is coated.

  3. Divide the spinach among four wide, heatproof bowls of at least 1 1/2 cups capacity. Spoon the fish mixture over it, leaving 1/2 inch of space at each rim, and loosely cover each bowl with foil.

  4. Arrange the bowls in a wide or two-tier steamer that holds all four at once above simmering water without letting their bases touch it. Cover and steam over medium-low heat for until the custard is set with a gentle wobble, the center reaches 160°F and the fish flakes easily.

  5. Lift the bowls out carefully. Remove the foil, scatter over the remaining lime leaves and red bell pepper, and serve with the lime wedges.

Forkue tips

  • For banana-leaf presentation, line the heatproof bowls with softened banana-leaf squares before filling; the bowls provide support.
  • A small food processor can replace the mortar. Blend the chopped aromatics with a spoonful of the measured coconut milk, then whisk that paste into the remaining mixture.

Storing and reheating

Refrigerate covered for up to 2 days. Reheat gently in a steamer until hot throughout; a hard boil or a long microwave blast can make the custard grainy. Freezing changes its smooth texture.

Kitchen gear

Mortar and pestleTop picks on AmazonSteamerTop picks on AmazonHeatproof bowlsTop picks on AmazonInstant read thermometerTop picks on Amazon
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Nutrition per serving, estimated

340Calories
28gProtein
8gCarbs
23gFat

Amok Trey (Cambodian Fish Curry): FAQ

Can I use another fish?

Yes. Tilapia or another firm white fish works well. Cut it into even pieces and remove all pin bones so the custard can be eaten comfortably with a spoon.

Can I replace the fresh paste with Thai red curry paste?

It will make a different curry. The lemongrass, galangal and lime leaf are central here; making the paste ahead is a better shortcut for preserving that flavor.

How do I store and reheat Amok Trey (Cambodian Fish Curry)?

Refrigerate covered for up to 2 days. Reheat gently in a steamer until hot throughout; a hard boil or a long microwave blast can make the custard grainy. Freezing changes its smooth texture.

How long does Amok Trey (Cambodian Fish Curry) take?

About 1 hr in total: 30 min prep and 30 min cooking.

What do I need to make Amok Trey (Cambodian Fish Curry)?

The key ingredients are cod, coconut milk, eggs, lemongrass, galangal and garlic, plus pantry basics.

Any tips for Amok Trey (Cambodian Fish Curry)?

For banana-leaf presentation, line the heatproof bowls with softened banana-leaf squares before filling; the bowls provide support.

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More white fishMore coconut milkMore eggsMore lemongrass