Amok Trey

Amok Trey (Cambodian Steamed Fish Curry Custard)

A fragrant Cambodian curry of fish, coconut milk and egg, steamed gently in folded banana leaf cups until it sets to a soft savoury custard. The mild, aromatic kroeung paste is the heart of the dish.

Prep

45 min

Cook

25 min

Total

70 min

Serves

4

Difficulty

Hard

Recipe ingredients

• •400 g (14 oz) firm white fish fillet, such as snakehead, tilapia, catfish or cod; skinless, cut into 2 cm cubes
• •200 ml (7 fl oz) coconut milk, full-fat, divided use
• •2 whole eggs, large
• •4 whole banana leaves, about 25 x 25 cm squares, softened over a flame or in hot water
• •4 whole small banana leaf cups, or ramekins lined with foil if leaves unavailable

Steps

1. 1 Make the kroeung paste: in a mortar, pound 2 stalks lemongrass (tender inner part only, thinly sliced) with 1 tsp salt until fibrous. Add 20 g galangal, 5 g turmeric (or 1 tsp ground turmeric), 4 garlic cloves and 4 shallots; pound to a fine, fragrant red-yellow paste. Alternatively, blend with 2–3 tbsp water and reduce in a pan until thick.
2. 2 Slice 2 kaffir lime leaves very finely (discard the central rib).
3. 3 In a bowl, whisk the eggs with 150 ml coconut milk until smooth. Stir in the kroeung paste, 1 tbsp fish sauce, 1 tsp palm sugar (or light brown sugar), the slivered kaffir lime leaves and a pinch of white pepper.
4. 4 Fold in the fish cubes, coating them evenly. Let stand 10 minutes so the flavours penetrate.
5. 5 Prepare the banana leaves: pass each square briefly over a gas flame or dip in boiling water for 10 seconds to make them pliable. Line each of 4 cups or ramekins with two overlapping leaf squares, pressing into the base and letting the edges stand above the rim.
6. 6 Divide the fish mixture among the lined cups. Top each with 1 tbsp of the remaining coconut milk.
7. 7 Fold the overhanging leaf edges over the top to enclose each parcel, securing with a toothpick if needed. Place the cups in a steamer basket over simmering water.
8. 8 Cover and steam over medium heat for 18–20 minutes. The amok is done when the custard is set and no longer liquid in the centre: a skewer inserted into the middle comes out clean, and the internal temperature reaches at least 75 °C (167 °F).
9. 9 Rest 2 minutes, then serve hot in the leaf cups, opened at the table, with steamed jasmine rice.