Cambodian Amok Trey (Steamed Fish Curry)

Ingredients

• 600g white fish fillets, cut into chunks
• 3 tbsp kroeung (Cambodian curry paste: lemongrass, galangal, turmeric, kaffir lime leaf)
• 1 cup coconut milk
• 2 eggs
• 1 tbsp fish sauce
• 1 tbsp palm sugar
• 2 kaffir lime leaves, thinly sliced
• Banana leaves, for steaming cups
• 1 red chili, sliced, for garnish

Instructions

1. 1Prepare banana leaf cups by folding and pinning leaves into small bowl shapes with toothpicks, or use ramekins as a substitute.
2. 2In a bowl, whisk together kroeung paste, coconut milk, eggs, fish sauce, and palm sugar until smooth.
3. 3Fold in the fish chunks and half of the sliced kaffir lime leaves, coating everything well in the curry mixture.
4. 4Spoon the mixture into the prepared banana leaf cups or ramekins, filling almost to the top.
5. 5Set up a steamer with simmering water and steam the cups for 20-25 minutes until the custard is set and the fish is cooked through.
6. 6Garnish with the remaining lime leaf and sliced chili just before serving.
7. 7Serve hot with steamed jasmine rice.

Comments

Loading comments…