How To Make Khmer Fish Amok (អាម៉ុកត្រី)

Khmer Amok Trey

Ingredients (គ្រឿងផ្សំ)

  • Fish (ត្រី) – 250g
  • Banana Leaf (ស្លឹកចេក) – 2 sheets
  • Lemongrass (ស្លឹកគ្រៃ) – 3 sticks
  • Galangal (រំដេង) – 100g
  • Turmeric (រមៀត) – 100g
  • Red Chilli (ម្ទេសក្រហម) – 1
  • Red Onion (ខ្ទឹមក្រហម) – 1
  • Kaffir Lime Leaf (ក្រូចសើច) – 2
  • Garlic (ខ្ទឹមស) – 3 cloves
  • Eggs (ស៊ុត) – 2
  • Peanuts (សណ្តែកដី) – 100g
  • Coconut Cream (ក្រែមដូង) – 250g
  • Noni Leaf (ស្លឹកខាត់ណា) – 100g
  • Star Anise (ផ្កាចន្ទន៍) – 3
  • Salt (អំបិល) – 1 tsp

Amok is often thought of these days as the Khmer national dish. It’s particularly popular with tourists in Cambodia, though for most Cambodians its reserved for particularly special occasions. It definitely makes for a delicious combination of some of the best Cambodian ingredients.

Here is my take on this dish. The ‘kreung‘ curry paste I use for this needs to be particularly smooth so I recommend using a blender.

 

  1. Make a banana leaf basket
  2. Chop lemongrass, turmeric, & galangal
  3. Add to chopped red chilli and red onion garlic & kaffir lime
  4. Add peanuts and coconut cream
  5. Mix in blender until very smooth
  6. Chop ‘noni’ leaf and fish
  7. Heat pan, add oil and then kreung
  8. Add star anise to pan
  9. Season with salt & add a spoonful of coconut milk
  10. Add the fish
  11. Stir and let simmer
  12. Beat egg and add to pan
  13. Add ‘noni’ leaf
  14. Add mixture to banana leaf bowl
  15. Cover with more beaten egg
  16. Steam for around 10 minutes