Fish amok or amok trey is a Khmer steamed fish curry with a mousse-like consistency, considered one of Cambodia’s national dishes. Fish amok is believed to have been a royal Khmer dish dating back to the Khmer Empire, although some question it originating in Cambodia.
Fish: 1 lb (450g) firm white fish (like cod, catfish, or snapper), cut into bite-sized pieces
Coconut Milk/Cream: 1 cup thick coconut milk (divided)
Eggs: 2 large eggs, lightly beaten
Fish Sauce: 1.5 tablespoons
Palm Sugar: 1 tablespoon (or brown sugar)
Shrimp Paste: 1 teaspoon (or prahok if available)
Greens: Non-toxic banana leaves (to make small cups) or ramekins lined with non-stick paper, plus a few leaves of noni, Chinese broccoli, or Thai basil
for the base
Garnish: Kaffir lime leaves (shredded thin) and fresh red chilies
Make the Kroeung Paste: Pound all the spice paste ingredients together in a mortar and pestle until smooth, or blend them in a food processor with a tiny splash of water.
Fill and Steam: Spoon the fish mixture into your prepared banana leaf cups or ramekins, filling them about 3/4 full. Place them in a steamer basket over boiling water, cover, and steam for 15 to 20 minutes until the custard sets.
Prepare the Vessels: Form small bowls out of clean banana leaves secured with toothpicks or staples, or use small heatproof ramekins. Place a few Thai basil or Chinese broccoli leaves at the bottom of each cup.
Add Topping and Finish: Remove the lid, top each cup with a spoonful of the reserved thick coconut cream, shredded kaffir lime leaves, and sliced red chili. Cover and steam for 5 more minutes.
Mix the Custard Base: In a large bowl, whisk together the yellow kroeung paste, 3/4 cup of the coconut milk, beaten eggs, fish sauce, palm sugar, and shrimp paste until completely smooth.
Serve: Serve hot straight from the steamer alongside plain steamed jasmine rice.
Combine with Fish: Gently fold the cubed white fish into the coconut-egg mixture. Let it marinate for 10 minutes.
