amok trey (fish amok)

Name: amok trey (fish amok)
Cuisine: Cambodian (Khmer)
Ingredients: 300 grams fish fillets (preferably freshwater fish); 2 tablespoons kroeung (Cambodian spice paste); 1 cup coconut milk; 2 eggs; 1 tablespoon fish sauce; 1 teaspoon palm sugar; as needed banana leaves (for wrapping); 2 leaves, finely sliced fresh kaffir lime leaves

Amok trey is a traditional Cambodian steamed fish curry custard, known for its rich and creamy texture infused with fragrant kroeung paste and coconut milk. It is a national dish that exemplifies the balance of sweet, salty, and savory flavors distinctive to Khmer cuisine.

8 ingredients

creamyfragrantsavoryslightly sweetspiced

Culinary DNA Preview

Cambodian (Khmer)70%

Indigenous30%

Ingredients

fish fillets (preferably freshwater fish)
300 grams
kroeung (Cambodian spice paste)
2 tablespoons
coconut milk
1 cup
eggs
2
fish sauce
1 tablespoon
palm sugar
1 teaspoon
banana leaves (for wrapping)
as needed
fresh kaffir lime leaves
2 leaves, finely sliced

Method

Steps not available

Origin Story

Originating from the Khmer Empire, amok trey reflects the influence of indigenous ingredients and Southeast Asian cooking methods, historically served during important ceremonies and festivities.

Culinary DNA

Ingredient ancestry breakdown

Cambodian (Khmer)70%

ingredients+techniques

Indigenous30%

ingredient_origin

Techniques

pounding mixing steaming wrapping

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