Amok Trey
Amok Trey is a traditional Cambodian dish made with fish, coconut milk, and aromatic spices.
Ingredients - Serves 4
- Fresh cilantro - For garnish
- Cooked rice - For serving
- Salt - To taste
- Green beans - 100g, trimmed and cut into 2-inch pieces
- Red bell pepper - 1, thinly sliced
- Kaffir lime leaves - 4 leaves, thinly sliced
- Egg - 1
- Sugar - 1 tablespoon
- Fish sauce - 2 tablespoons
- Kroeung paste - 3 tablespoons
- Coconut milk - 1 can (400ml)
- White fish fillets - 500g
Let's Get Started
- In a blender or food processor, blend the kroeung paste, fish sauce, sugar, and coconut milk until smooth.
- Cut the fish fillets into bite-sized pieces and season with salt.
- In a large bowl, whisk the egg and then add the blended mixture. Mix well.
- Add the fish, kaffir lime leaves, red bell pepper, and green beans to the bowl. Stir to coat the fish and vegetables with the sauce.
- Divide the mixture evenly among four banana leaves or heatproof bowls.
- Steam the amok trey for about 30-40 minutes, or until the fish is cooked through and the sauce has thickened.
- Serve the amok trey over cooked rice and garnish with fresh cilantro.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Calories: 350
- Fat: 15g
- Carbs: 25g
- Protein: 20g
- Sodium: 800mg
- Sugar: 5g